Does Homemade Banana Bread Freeze Well
- January 26, 2022
However, as soon as I increase the banana supply entering my house, the kids declare allegiance to apples, and my husband gets a cold.Today, I’m sharing a few tips and tricks for storing, freezing, and thawing banana bread so it’s as fresh as the day you made it.The best place to store banana bread you’re planning to eat right away is on the countertop.A refrigerator circulates cool air, which removes moisture and can prematurely dry breads and cakes.Place your cooled loaf on a plate and cover it in plastic wrap, or store it in an airtight container.Banana bread can keep for up to four days on your counter before you begin to notice changes in texture.When day five or six rolls around, the bread will begin to dry out, but it will still be fine to eat.It’s still edible after that timeframe, but it’s likely to develop freezer burn when kept much longer, and that can impact the taste and texture.I prefer to wrap loaves and slices in foil, place them in a zip-top bag, remove as much air as I can, then freeze for up to four months.I didn’t notice any difference between the textures or taste of the bread with any of these, so use what you have on hand.I double wrap slices because more of the bread’s surface is exposed, which could dry out easier than a whole loaf.I double wrap slices because more of the bread’s surface is exposed, which could dry out easier than a whole loaf.To speed up the process, unwrap the bread and zap it in the microwave for about 30 seconds.To speed up the process, unwrap the bread and zap it in the microwave for about 30 seconds.When you have a hankering for banana bread remove it from the zip-top bag and let it thaw on the counter for 2 hours.How to Thaw a Whole Loaf: Once you’ve determined today is the day you need to eat banana bread, pat yourself on the back.Return four hours later to find thawed banana bread ready for you to eat. .
Best Banana Nut Bread Recipe
It’s a classic bread recipe made with ingredients you probably already have in your kitchen.Bake a loaf in your oven and enjoy the smell of fresh banana nut bread in your home!Once the mixture is light and fluffy, add the eggs and vanilla.We simply mash the overripe bananas with a fork but you can also use a hand mixer with a clean attachment.Pour the banana bread batter into a greased loaf pan.Bake for 55 to 65 minutes or until the bread is set and a knife inserted into the center comes out clean.Place the wrapped bread in a freezer-safe plastic bag or container.Place the wrapped bread in a freezer-safe plastic bag or container.Variations – feel free to add some mini chocolate chips or try a different type of nut, like pecans.It smells amazing while it’s baking in the oven and tastes great anytime.We highly recommend baking a few loaves, at least one to enjoy now and one to freeze for later. .
Can You Freeze Banana Bread?
What’s even better is that the whole freezing process takes only a couple of minutes and doesn’t require much in terms of equipment.In other words, the texture is going to suffer a bit, especially if you’ll freeze the bread sliced, which is what I recommend.The sweet banana-like taste is still there, the bread stays intact, and the only change I described isn’t a big deal for most people.The main concept here is to wrap it tightly to protect it from the freezer’s chilly air and not let it dry out entirely during freezing.Plus, defrosting slices takes much less time than waiting until an entire loaf reaches room temperature.They tend to dry sooner than a whole loaf, so that’s a good option only if you freeze banana bread for the short term, like a month or so.For long-term storage, freezing it whole gives you slightly better quality, but it also forces you to eat the thawed loaf in a day or two.The longer you expect the bread to sit in the freezer (like 1+ months), the more worth this step is.If you’re worried that the banana bread will be crushed in the freezer by other foods before it freezes solid, place the bag in an airtight container.Frozen banana bread retains best quality for about a month if you freeze slices without wrapping them.As I mentioned, wrapping the bread in plastic or foil is recommended if you expect to freeze it for months.If you find it a tad bit dry or stale after thawing, try wrapping it and see if that fixes the issue.This way, most of their surface is exposed to room temperature, and the slices are ready for eating within 20 – 40 minutes.This way, most of their surface is exposed to room temperature, and the slices are ready for eating within 20 – 40 minutes.That single layer will prevent the bread from drying out too much and protect it from dust and any microbes that might be around.Thawing time depends on the ingredients and the loaf size and ranges from 2 to even 6 hours.Go with a moderate temperature (320°F or 160°C), and don’t wait until the oven warms up before you insert the bread.Also, keep the banana goodness wrapped in aluminum foil so that the crust doesn’t burn.This method is tricky, as it’s difficult to say when the loaf is completely thawed and warmed up to your liking. .
Banana Bread Recipe
This classic banana bread recipe is easy to make and a family favorite!Yes, I get excited about banana bread because it is one of my favorite things to bake and eat.Who doesn’t love a warm slice of banana bread slathered in butter?I have baked and eaten A LOT of banana bread in my days.Banana bread that will remind you of your mom’s recipe or your grandma’s recipe…but even better.To freeze bananas, peel them and put them in a freezer bag.I lay them in a single layer so they don’t stick together and press all of the air out of the bag.Make sure you write the date, cup amount, and frozen bananas on the bag so you know what is inside.Both work well, the loaves will just be a little different in size, just make sure you watch the baking time.If you are going to use a glass pan, decrease the oven temperature by 25 degrees.I love this recipe because you don’t even need a mixer, you can make it by hand!For the dry ingredients, I whisk together all-purpose flour, baking soda, salt, and a little cinnamon.For the dry ingredients, I whisk together all-purpose flour, baking soda, salt, and a little cinnamon.I use melted unsalted butter AND oil in this banana bread recipe.The butter provides a rich, buttery flavor and the oil makes the banana bread super moist.I use melted unsalted butter AND oil in this banana bread recipe.The butter provides a rich, buttery flavor and the oil makes the banana bread super moist.This recipe uses ALL brown sugar to sweeten the banana bread.I love the hint of rich caramel flavor the brown sugar adds and it makes the banana bread extra moist.This recipe uses ALL brown sugar to sweeten the banana bread.I love the hint of rich caramel flavor the brown sugar adds and it makes the banana bread extra moist.To give the banana bread a sweet crunchy top, you can sprinkle the batter generously with turbinado sugar before going into the oven.To give the banana bread a sweet crunchy top, you can sprinkle the batter generously with turbinado sugar before going into the oven.Our family loves chocolate chip banana bread, it is always an extra special treat!If you don’t eat the entire loaf after it comes out of the oven, here are some tips for storing banana bread.If you live in a super humid climate, you can store your banana bread in the refrigerator.To defrost frozen banana bread, simply thaw at room temperature before slicing and serving.Your house is going to smell amazing while this bread is baking in the oven.Enjoy a thick, warm slice with butter and you will be in banana bread heaven!1/4 cup unsalted butter melted and slightly cooled.Turbinado sugar optional Instructions Heat your oven to 350°F.Grease a loaf pan with nonstick cooking spray and set aside.In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.In a large bowl, mash the ripe bananas with a fork.Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.Remove the pan from the oven and set on a wire cooling rack.Run a knife around the edges of the bread and carefully remove from the pan. .
How Long Does Banana Bread Last (Freshly Baked)?
The precise answer to that question depends to a large extent on storage conditions - keep freshly baked banana bread in a dry area.Properly stored, freshly baked banana bread will last for about 1 to 2 days at normal room temperature.The freezer time shown is for best quality only - banana bread that has been kept constantly frozen at 0°F will keep safe indefinitely. .
How NOT to Freeze Your Banana Bread
I’m blaming my little sister, because she kept me on the phone discussing how well the imagery of the Holocene video matches the lines and sentiment of the song.Deep thoughts like that running through your brain and then to be faced with how to freeze banana bread?I cut the length I needed, sealed up one end, slid in the loaf of bread, and then started up the vacuum process.Besides being an easy and sweet treat for the family banana bread also makes a great food gift if you’re in a pinch!After buying a number of loaf pans this summer I’ve found I actually prefer using the super cheap aluminum ones.Evenly distribute the batter between your pans, sprinkle with a handful of nuts, and bake for 45-60 minutes or until it passes the toothpick test.*This past summer when I was baking for the Farmer’s Market, I learned about freezing bananas.So now when the overripe bananas are 29 cents a pound I buy a bunch or two and through them in the freezer once I get home.I don’t even need to mash them anymore I just cut off the tops and poor them into the bowl. .
Freezing Banana Bread
To defrost the loaf unwrap it and put it on a wire rack at room temperature for 3-4 hours, then store in an airtight container. .
How to Freeze Bread by Slice or Loaf
But there’s a catch — that loaf of artisan sourdough you couldn’t resist at the bakery will only last for one, maybe two days at room temp before it turns into a giant crouton.It’s actually the Good Housekeeping Test Kitchen’s favorite way to make bread last longer and ensure we always have delicious, butter-ready pieces of toast on hand.Portion out pieces of coffee cake and banana bread before freezing to enjoy whenever the craving strikes.Top tip: write the type of bread and the date on the bag so you don’t actually grab a multigrain when you were craving sourdough.Top tip: write the type of bread and the date on the bag so you don’t actually grab a multigrain when you were craving sourdough.When you’re ready for your morning toast (or midnight snack), simply unwrap the frozen slice and pop it in the toaster or under the broiler.After reheating, be sure to use it up within one sitting (great for big families, carb loaders, dinner parties , or house guests) or else it will go rock-solid stale.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .
Can You Freeze Muffins? Yes—Here's How
Not only are these banana bread muffins like cupcakes, but they’re ready, start to finish, in just half an hour!Not only are these banana bread muffins like cupcakes, but they’re ready, start to finish, in just half an hour!I usually double this chocolate chip muffin recipe so I have extras to keep in the freezer for a quick breakfast or snack.—Lori Thompson, New London, Texas Go to Recipe Both of my daughters love these chocolate chip muffins!I usually double this chocolate chip muffin recipe so I have extras to keep in the freezer for a quick breakfast or snack.—Marie Herr, Berea, Ohio Go to Recipe Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch.Try substituting old-fashioned rolled oats, pecans, walnuts or even white chocolate chips for the pepitas topping.Try substituting old-fashioned rolled oats, pecans, walnuts or even white chocolate chips for the pepitas topping.My husband grew up enjoying these tender muffins that his mother made on special weekend mornings.—Katherine McVey, Raleigh, North Carolina Go to Recipe These cinnamon muffins, with a dash of nutmeg in the batter, are seasoned to please.My husband grew up enjoying these tender muffins that his mother made on special weekend mornings.—Katherine McVey, Raleigh, North Carolina.—Taste of Home Test Kitchen Go to Recipe These pretty muffins are perfect for Christmas morning.—Joan Hallford, North Richland Hills, Texas Go to Recipe These healthy muffins would be a real treat to enjoy at breakfast, at lunch or on a coffee break.—Kallee Krong-Mccreery, Escondido, California Go to Recipe I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy.—Marjorie Mott, Galatia, Illinois Go to Recipe Chopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor.Their flavor is unmatched, and they're especially great in this blueberry muffin recipe with sour cream.Their flavor is unmatched, and they're especially great in this blueberry muffin recipe with sour cream.Applesauce Muffins These are such a popular item at the restaurant I own that I had the recipe printed on a card to share with guests.—Patty Putter, Marion, Kansas Go to Recipe These bite-sized muffins make a delightful treat.—Patty Bourne, Owings, Maryland Go to Recipe I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste.—Angela Buchanan, Boulder, Colorado Go to Recipe This is a “spring” variation on the savory muffins my husband has made for years.—Therese Puckett, Shreveport, Louisiana Go to Recipe These muffins are perfect for anyone who loves caramel apples.—Lola Baxter, Winnebago, Minnesota Go to Recipe I make these lemony muffins for all kinds of occasions.Taste of Home Coconut Chocolate Muffins With their rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat.—Sonia Daily, Rochester, Michigan Go to Recipe With their rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat.—Jane Yunker, Rochester, New York Go to Recipe I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them.—Elizabeth Blondefield, San Jose, California Go to Recipe Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are absolutely heavenly.—Jodie Gharbi, Shreveport, Louisiana Go to Recipe I baked these muffins for the kids I babysit, and they couldn't get enough.Brown Sugar Oat Muffins With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour.These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa.These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa.—Elizabeth Talbot, Lexington, Kentucky Go to Recipe Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast.I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert.—Stephanie Kienzle, North Miami Beach, Florida Go to Recipe I bake something almost every day—either in the morning before everyone's awake or in the evening.I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert.—Sharon Pullen, Alvinston, Ontario Go to Recipe Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch.Lemon-Filled Gingerbread Muffins Honest Abe rarely spoke about food in his speeches.But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend.—Suzette Jury, Keene, California Go to Recipe Honest Abe rarely spoke about food in his speeches.But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend.—Suzeanne Longwill, Ortonville, Michigan Go to Recipe For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top.—Lorraine Ballsieper, Deep River, Connecticut Go to Recipe Irish soda bread is traditionally made in a loaf shape, but these muffins have the same terrific flavor with buttermilk, caraway seeds and currants.She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge.—Darlis A. Wilfer, West Bend, Wisconsin Go to Recipe I can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven!She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge.—Dewey Grindle, Blue Hill, MaineThis is the best blueberry muffin mix you can buy.—Lisa Dodd, Greenville, South Carolina Go to Recipe My kids love sausage and pancakes but making them during the week was out of the question.—Kathryn Anderson, Casper, Wyoming Go to Recipe These moist muffins may be small, but they're always a big hit on a brunch buffet, as a quick snack or as part of a bread basket assortment.—Shannon Kohn, Summerville, South Carolina Go to Recipe My family just can't get enough bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge.—Linda Rasmussen, Twin Falls, Idaho Go to Recipe When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good!—Claudette Brownlee, Kingfisher, Oklahoma Go to Recipe I love to have the dough for these muffins ready and waiting in the refrigerator when company comes.—Nicole Stone, Gilbertville, Iowa Go to Recipe Quiche cups are my showstopper potluck dish.Taste of Home Coffee Cake Muffin Mix Our local home-school group has an annual Christmas craft breakfast.Forty children signed up to come to my table and make this muffin recipe mix.—Tamera Serafin, New Windsor, Maryland Go to Recipe Our local home-school group has an annual Christmas craft breakfast.Forty children signed up to come to my table and make this muffin recipe mix.—Dulcy Grace, Roaring Spring, Pennsylvania Go to Recipe These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run.—Sue Ross, Casa Grande, Arizona Go to Recipe Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins.Taste of Home S'mores Monkey Bread Muffins When it comes to mini versions of anything, I'm sold!These muffins are ooey-gooey individual-sized monkey breads made with frozen dinner roll dough, graham cracker crumbs, chocolate chips and mini marshmallows.These muffins are ooey-gooey individual-sized monkey breads made with frozen dinner roll dough, graham cracker crumbs, chocolate chips and mini marshmallows.—Stephanie Moon, Boise, Idaho Go to Recipe Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted.—Diane Musil, Lyons, Illinois Go to Recipe Bold autumn flavors of sweet potatoes, cranberries and cinnamon give seasonal appeal to these golden muffins.—Janet Pierce DeCori, Rockton, Illinois Go to Recipe Whenever I make these muffins, I freeze several.Taste of Home Pigs in a Pool My kids love sausages and pancakes but making them during the week was out of the question.—Lisa Dodd, Greenville, South Carolina Go to Recipe My kids love sausages and pancakes but making them during the week was out of the question.Chocolate Chip Oatmeal Muffins I saw this recipe in a newspaper years ago and have changed it quite a bit.Pecan Pie Mini Muffins While these are delicious year-round, you could easily turn them into an edible Christmas gift.They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate.—Pat Schrand, Enterprise, Alabama Go to Recipe While these are delicious year-round, you could easily turn them into an edible Christmas gift.They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate.—Willa Paget, Nashville, Tennessee Go to Recipe These small savory muffins are fun to serve as appetizers or at brunch.—Amie Longstaff, Painesville Township, Ohio Go to Recipe These bite-sized peanut butter, banana and chocolate chip muffins will be a favorite with your family and friends.—Stasha Wampler, Clinchport, Virginia Go to Recipe These muffins taste even better the next day, so to save time, I often make them the night before.—Michel Karkula, Chandler, Arizona Go to Recipe Nothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. .