How long does CL's Marbled Banana Bread keep?

[applecrisp]

CL's Marbled Banana Bread is one of my all time favorite recipes. I was thinking of making it and taking as a treat when visiting a friend.

Now, typically its gone in a day so I've never had to even think of leftovers, but wanted to check for this case.

So if I make it, freeze it (easier for my schedule), grab out of the freezer right before I leave on a Monday, and refrigerate when I get there. How long would it be good for? Till Wednesday?

I probably should try my hand at biscotti since that keeps so well, but this is a definite T&T.

Thanks,

[psims2000]

I freeze the Marbled Banana Bread all the time (I normally cook it in 4 mini loaf pans vs 1 large). It freezes great! I've also kept in fridge for at least a week with no problems (I live in Panama so keep all baked goods in fridge!)

[applecrisp]

Thanks ---- that recipe is definitely my go-to recipe for banana bread.

If I have enough sugar on hand, I think I will make it tomorrow and freeze. Now just need to not dive into it, and let it actually get to the freezer.

Thanks for the help.

[SusanMac]

It would keep about 1 day in our house :-)

Frozen & defrosted, I think it would last more than 2 days. I don't know this specific recipe, but I'd guess it should stay fresh about 4-5 days.

[applecrisp]

For those that freeze baked goods, if I make this recipe to freeze, should I just double wrap in foil, put in a storage bag and freeze. When I take it out ---- than what (I will be traveling that day). Should I just keep in the foil and let it defrost while in transit and put it in the fridge when I get there (still wrapped in foil). I'm worried about condensation etc.

Or if I make it Sunday, would it be better for me not to freeze, take it with me on Monday, put it in the fridge late Monday, and let guests eat Monday, more likely Tuesday etc? Thanks.



Thanks Susan for the feedback, here's the recipe, with my notes on the bottom.

Marbled-Chocolate Banana Bread CL September 2003

Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.

2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

1. Preheat over to 350 degrees.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda and salt, stirring with a whisk.

3. Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture, beat at low speed just until moist.

4. Place chocolate chips in a medium microwave-safe bowl, and microwave at High 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf; 16 slices (serving size: 1 slice)

Calories: 183 (23% from fat)
Fat: 4.7g (sat 2.8mg; mono 1.4g; poly 0.2g)
Protein: 3.1g
Card: 33.4g
Fiber: 1.3g
Chol: 8 mg
Iron: 1.1mg
Sodium: 180mg
Calcium: 18 mg

Excellent!! – Check a bit before 1 hr 15 min.
Some said a lot of batter for 4 1/x x 8 ½ -- I made it in 5x9 ish. Some commented that they just add the chips.