It’s been over five years since banana bread earned its permanent spot in my go-to bakes. The reason is simple: it’s an easy, quick way to give my son something wholesome before heading off to practice. And no — in case you’re wondering — I don’t actually bake banana bread every day before training. The trick? I usually bake two or three loaves at once, slice them up, and freeze the slices layered between baking paper. Then, every time we’re off to practice, I just pop a slice in the toaster and tuck it into a container for the road. Easy-breezy.
Over the years, I’ve had so many readers tell me they never thought to freeze banana bread, let alone toast it. The biggest concern? Whether their toaster would survive it — and whether the bread would crumble apart. The good news: the toaster is fine. Mine has been toasting banana bread for years and is still going strong. After all, it’s just bread. 🙂
As for the crumbling — that depends on how you bake it. I’ve found that 180°C for 60 minutes is the golden rule for a soft, moist loaf that reheats beautifully. If you bake it at 200°C, it tends to dry out just enough to make toasting a bit of a mess. So stick to the right temp, and your banana bread will be freezer-friendly, toaster-proof, and perfectly delicious every time.
Banana Bread
Ingredients
Instructions
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Peel the bananas and mash them with a fork. Transfer the banana puree into a large bowl, add olive oil, eggs, coconut palm sugar and spices. Mix thoroughly.
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Mix flour and baking soda in a separate bowl and gradually add this dry mixture to your batter.
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Pour your batter into a loaf pan lined with parchment paper and bake at 180°C (350°F) for 60 minutes.
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Once the banana bread is ready, slice it. The remaining slices can be stored in the freezer (place parchment paper between slices to prevent them from sticking together) and thawed in a toaster.
Note
- My bread pan is 20 cm long, 9 cm wide and 9 cm deep. With a pan of this size, you can make two breads from this recipe. It's generally a good idea to make two at a time so you can eat one immediately and slice the other for the freezer. If you only want to make one loaf, halve the recipe quantities. 😉
