How to Refrigerate Banana Bread

Store your banana bread in easy-to-grab squares or slices.

There's nothing like the smell of fresh banana bread coming from your kitchen. Easy to make and even easier to eat, banana bread is the ideal treat for a holiday gathering or just because you had a lot of extra bananas. On the off chance that you end up with more banana bread than you or your family can eat in a day, fast wrapping and refrigeration will keep your banana bread moist and tasty for up to one week.

Things You'll Need

• Zip seal plastic bag
• Airtight container

Instructions

1. Set you freshly baked banana bread on the cooling wrack or counter for 30 minutes or until the surface of the loaf feels cool. Piping hot bread will steam inside a zip seal bag, creating moisture and making your bread soggy.

2. Slice the bread for easy-to-grab sizes or leave the loaf intact for an upcoming event. Place your bagged single servings inside an airtight container for extra protection since individual slices are especially vulnerable to breaking.

3. Squeeze all the excess air from the bag so that the plastic clings to the sides of the loaf or slices. Firmly zip the seal and hold it upside down to confirm the seal is securely closed. Refrigerator air is especially dry and makes exposed bread brittle and crumbly.

Tips & Warnings

• Avoid using tin foil unless you're saving the entire loaf for a single use. Foil is too difficult to reseal properly and will make your bread dry out quickly if you have a lot of people in your home cutting slices at different times.

References

• Still Tasty: Banana Bread
• Martha Stewart: Banana Bread