Banana Bread

Banana bread typically lasts 3-4 days at room temperature when stored in an airtight container or tightly wrapped to prevent it from drying out. If refrigerated, it can stay fresh for up to a week, though it may become slightly drier. For longer storage, freeze it for up to 3 months. Wrap slices or the whole loaf tightly in plastic wrap and place in a freezer-safe bag.

Yes, banana bread freezes well! Let it cool completely, then wrap the loaf or individual slices tightly in plastic wrap to prevent freezer burn. Place the wrapped bread in a freezer-safe bag or airtight container and freeze for up to 3 months. To thaw, leave it at room temperature for a few hours or warm slices in the oven or toaster. Freezing in portions makes it easy to grab a slice whenever you’re craving this delicious treat!

Banana bread can be a healthier treat, depending on the recipe. While traditional versions often contain sugar, butter, and refined flour, you can make it healthier by using whole wheat flour, reducing sugar, or substituting it with natural sweeteners like honey or maple syrup. Adding ingredients like nuts, seeds, or oats boosts its nutritional value. Bananas provide natural sweetness, fibre, and potassium, but the overall healthiness depends on portion size and the ingredients used. It’s best enjoyed in moderation.

Dense banana bread is often caused by over-mixing the batter, which develops too much gluten and results in a heavier texture. Using too much flour or not enough leavening agents like baking soda can also contribute to density. Additionally, under-ripe bananas may not provide enough moisture and sweetness, affecting the texture. Ensure your ingredients are measured accurately, use fully ripe bananas, and mix the batter just until combined to achieve a light, fluffy banana bread.

Bananas for banana bread should be very ripe, with a peel that is heavily speckled with brown spots or almost completely black. The riper the bananas, the sweeter and more flavourful your banana bread will be, as the natural sugars in the fruit intensify with ripening. Overripe bananas also provide a softer texture, making them easier to mash and incorporate into the batter. If your bananas aren’t ripe enough, you can speed up the process by baking them in the oven.

For our recipe, replace the eggs with 2 tablespoons of flaxseed meal mixed with 5 tablespoons of water. Let the mixture sit for 5 minutes until it thickens (this acts as a binder).

Alternatively, substitute the eggs with 1/4 cup of unsweetened applesauce or mashed banana per egg. This will make the bread slightly denser and even more banana-flavoured.