Freezing Banana Bread
When next you bake some delicious banana bread make a few extra loaves and pop them in the freezer. This is a guide about freezing banana bread
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We can't always eat an entire batch of banana bread before it starts to dry out or mold. Knowing this ahead of time means I can wrap up part of the batch and freeze it for later instead of having to throw it away.
- plastic wrap
- freezer bags
- Make sure to cool the bread completely before wrapping it up.
- Tear off a piece of plastic wrap long enough to go around the bread loaf 2-3 times. Wrap the bread up tightly and fold the ends in.
- Then tear off a piece of foil long enough to go around and over lap the edges. Wrap the foil around tightly and fold the ends under.
- Now place the wrapped bread loaf into a freezer bag, removing any excess air. Zipper shut and label with the contents and the date you put it in the freezer.
NOTE: The bread will last for up to 3 months if stored properly.
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Cut the whole loaf into serving sized pieces. Butter one side or skip this step if you don't butter yours. Cut each slice in half and fold over (if buttered), butter sides in. Wrap each one in Saran Wrap then put the entire sliced loaf into a freezer container. Or freeze until solid on a cookie sheet then pop into a freezer bag.
Now you can take out just what you need with no waste or chance of the bread going mouldy.
We can't always eat an entire batch of banana bread before it starts to dry out or mold. Knowing this ahead of time means I can wrap up part of the batch and freeze it for later instead of having to throw it away. View the full recipe here: Freezing Banana Bread
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