Banana Bread

To keep your homemade banana bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just make sure to let it cool completely before wrapping.

Yes, you can make several substitutions in this banana bread recipe. For a dairy-free option, use coconut oil or a dairy-free margarine instead of butter, and substitute almond milk or oat milk for regular milk. If you're looking for a gluten-free version, you can replace the cake flour with a gluten-free flour blend.

Banana bread pairs wonderfully with a variety of toppings. You can serve it with a spread of cream cheese or peanut butter for added flavor. It also goes well with a drizzle of honey or maple syrup. For a refreshing twist, enjoy it with a side of fresh fruit or a scoop of yogurt.

To check if your banana bread is done baking, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, your banana bread is ready. If it comes out with wet batter, it needs more time in the oven. Typically, it takes about 40-45 minutes at 180°C.

The best way to mash bananas for banana bread is to use a fork or a potato masher. Make sure the bananas are ripe, as they will be softer and easier to mash. Aim for a smooth consistency with a few small lumps for added texture in your banana bread.