Banana bread is naturally moist because of the moisture in the bananas that give the bread its flavour. Even moist quick breads dry out when exposed to air or heat. Retaining that moisture until you are ready to serve the bread requires careful storage. Proper storage also prevents spoilage and mould from forming on loaf if you don't use it right away. With the right packaging, the banana bread tastes as good as the day you baked it, even if several days have passed.
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Things you need
- Wire rack
- Cling film
- Storage bag
Cool the banana bread thoroughly before storing, otherwise it becomes soggy during storage instead of remaining moist. Cool banana bread for 10 minutes in the pan and for an additional 30 minutes on a wire rack. Avoid leaving it out to cool for too long, or the outside of the bread becomes dry.
Wrap the cooled banana bread with clear plastic food wrap. Wrap the bread tightly so no air comes in contact with the outside of the loaf.
Place the wrapped loaf inside a plastic storage bag. The bag further prevents drying air from reaching the banana bread.
Store the banana bread in the pantry for up to five days. Place it in a pantry area away from direct light and away from heat sources, such as the oven. Alternately, store the bread in the refrigerator for one to two weeks.
Cut slices from the bread as you need them. Slices dry out more quickly than loaves, so leave the loaf whole until you are ready to use the bread. Rewrap the remaining banana bread completely after you have sliced what you need.
Tips and warnings
- Banana bread freezes well. Store wrapped loaves in the freezer for up to three months.
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