What is the best way to keep a banana cake recipe moist?

Place a paper towel on the bottom of an airtight storage container OR in an airtight bag. Then place the cooled bread on top. The paper towel will absorb any excess moisture that may seep over the next few days. Cover the bread with another paper towel.

The ideal place to store most quick breads is right on the counter at room temperature. When kept on the counter, the bread will stay soft and moist, with the same flavor as it did when it was first taken out of the oven. As bananas ripen, the starches in the fruit are converted to sugar, making bananas naturally sweeter and more ideal to accompany bread. Bananas release ethylene as they ripen and, if enclosed in a bag, will trap the ethylene and help the banana ripen faster.

When storing the banana bread on the counter, place the banana bread in a plastic container with a lockable lid. I find that organic bananas have a spicier banana flavor and create a tastier and more award-winning banana bread recipe. So you've made a gorgeous loaf of caramelized banana bread, crispy banana bread, banana bread with chocolate chips or banana bread with sourdough and nuts, or maybe you've made my banana and coconut bread muffins or banana and raspberry sour cream muffins. This will help me a lot, since I always make banana bread for my family and for my banana bread customers.

I mean, warm banana bread with butter is good, but trust me, it's even better the next day after all the banana flavor blends in. The ideal color for ripe bananas for use in banana bread is when they have brown spots, mostly brown or even black. This recipe doesn't go up as much as other quick bread recipes, but you still have to leave room at the top for it to expand a little. So how should banana bread be stored? Here are some tips and tricks you should know so that your perfect banana bread tastes incredible for the next few days.

Most recipes also call for large bananas, so if the bananas were small, that could have been it.

Madeline Jenquin
Madeline Jenquin

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