Storing Banana Bread

Choose storage by when you will eat it

For the next two to four days, cool banana bread completely and wrap it closely at room temperature. For longer storage, freeze the whole loaf or individual slices with as little trapped air as possible.

Cool first, then wrap

Wrapping a warm loaf traps condensation, softens the crust, and can encourage spoilage. Let the bread cool on a rack, then choose the room-temperature or freezer guide below.

Know when to discard it

Throw the loaf away if you see mold or notice an alcoholic, fermented, or otherwise off odor. Reheating does not make spoiled bread safe.