If you are like me and love baking banana bread, but don't want to eat it all at once, let me show you just How To Freeze Banana Bread. It is much easier than you might think. Homemade banana bread is so yummy and it is nice to be able to enjoy it for weeks! Keep reading to learn the simple process of freezing banana bread.
Before we get into this, let me share a few of my favorite banana bread recipes with you. My einkorn banana bread is so delicious and moist. It is a banana nut bread (I used walnuts). It is also a whole-grain option with ancient grain flour. Zucchini banana bread is also one of my favorites as well as it combines 2 of my best quick bread recipes. My last recommendation is this whole wheat chocolate chip bread. It is loaded with chocolate chips and my youngest son thinks this is the best banana bread. I am not sure I disagree, I really love it too.
Why Freeze Your Banana Bread
You do this for a few reasons. My first reason, and maybe yours is different, is to remove the temptation. I love it and could eat an entire loaf of banana bread on my own. To prevent this from happening, I enjoy a few slices, then freeze the rest.
This allows you to make banana bread ahead of time too. You can freeze individual slices, part of the loaf, or the whole loaf. If you are feeding a crowd or just want to simplify the hosting process, plan. Make up the banana bread ahead of time, then freeze. When you are ready thaw and it is good to go.
Freezing food also helps reduce food waste. Whatever isn't eaten, freeze and it will not go back for quite some time. Just don't forget it is in the freezer. 🙂
How To Freeze Banana Bread
- There are a few different methods for this process, but let me share my favorite ways. I use these at home and in the bakeries, I have worked at. Whatever your favorite banana bread recipe is, the method is still the same.
- Let's get into how to freeze the bread properly. I am going to start with freezing the whole loaf. Make sure the bread is completely cooled. I like to do this on a cooling rack to make sure it cools through the bread. Cooled bread will give you the best results when freezing. Once it is completely cooled, wrap it well in saran wrap. I know a lot of people like to use aluminum foil, but I feel the best way is to use plastic wrap. It seals the bread much better and keeps out as much air as possible. You can use a single layer or even a few layers of plastic wrap. I will usually wrap it just once or twice.
- If you are only freezing a part of the loaf, which I usually do, the process is going to be the same. Make sure it is cooled completely, then wrap it well with saran wrap. I find myself freezing the half loaf more often than anything else.
- Now, if you are freezing slices, let me share what I do for this. I place them in a single layer on parchment paper over a baking sheet. Put it into the freezer and freeze until they are solid. Once they are frozen, go ahead and wrap them well in saran wrap. I have also placed these frozen slices into a large freezer Ziplock bag. They work like slices of banana bread. I like to freeze them first so they don't get squished in whatever container or bag you are using.
- I have tried it both ways and like it both ways. Just remember the most important part is that it is sealed well. At this point, you can also put the slices into an airtight container and they hold well as well.
- If you made banana bread muffins, the process is still the same. Freeze them as you did with the slices, then store them in an airtight container or resealable freezer bag.
How To Thaw Banana Bread
There are a couple of ways to thaw the bread. The first is to leave the frozen bread at room temperature until it is thawed. Depending on the size of the loaf you have frozen, this can take anywhere from 2-6 hours.
The banana bread slices will take much less time, of course. I will set them out on a plate and they are thawed within 10 minutes or so.
Another method is to place the frozen bread into the fridge to thaw. I think this is a great way to thaw the bread. It does take more time, but I like it. Simply put the loaf in the oven the night before and in the morning it should be thawed. That is it!
If you like warm banana bread, you can always throw the slices into the microwave for a few seconds. If you are like me, slather that warm banana bread with butter, and heaven has arrived! I wouldn't say it tastes like a fresh loaf, but it is pretty close! The defrost setting can also be used if you prefer, but I don't think it is necessary. However, if you are thawing the whole loaf of bread in the microwave, make sure it is on defrost.
Tips For Freezing Banana Bread
The freezing process isn't complicated, but I do have some condensed tips I want to share for doing this.
- The banana bread will need to be COMPLETELY cooled before you freeze it. If there is any heat left in the bread it will sweat in the packaging and form ice crystals. This adds extra moisture to the loaf and will make it kind of mushy around the outside.
- Another reason it needs to be wrapped well is to prevent freezer burn. Nothing is worse than that taste and flavor on your delicious bread!
- The banana bread will need to be sealed well. It will absorb the flavors of your freeze if it is not sealed well, so make sure to wrap it tightly. I will explain more about this below.
- Makes sure your banana bread is not overbaked, to begin with. It dries out just slightly after being in the freezer, so start with a moist loaf, to begin with.
What You Need To Know About Banana Bread
- First, make sure you use overripe bananas, they really will give your bread the best flavor.
- Do not over-mix or overbake your banana bread. Both will result in a tough and dry loaf. You do not want that!
- To keep from overmixing, when you mix your wet ingredients and the dry ingredients, only mix until they are combined. No need to beat this and I NEVER mix with a stand or hand mixer. It is sure to get tough.
- As for baking, I bake with whole wheat flour, so I always underbake the loaf just a touch. Whole wheat flour absorbs so much moisture and this is important to remember when you are baking. A lot of the absorption takes place then.
- Pulling the loaves out just a little early is a good way to maintain that moisture.