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.