How long is banana bread good for?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the query, “How long is banana bread good for?” and will discuss how to properly store banana bread at different places.
How long is banana bread good for?
Banana bread is good for about 3 to 4 days if you store it in an airtight container on a kitchen counter. For up to a week, you may store it in the fridge. Banana bread may be frozen for later use if you run out of time. However, it may depend on the ingredients. A study evaluated the replacement of banana puree for banana flour in the manufacturing of banana bread. This could extend the shelf life of the product from 4 to 9 days (1).
How to Keep Banana Bread Fresh for a Longer Time?
Banana bread first became a standard feature of American cook books with the popularization of baking soda and baking powder in the 1930’s. It appeared in Pillsbury’s 1933 Balanced Recipes cookbook, and later gained more acceptances with the release of the original Chiquita Banana’s Recipe Book in 1950. National Banana Bread Day in America is the 23rd of February. Bananas appeared in the US in the 1870’s and it took a while for them to appear as ingredient items for desserts. The modern banana bread recipe began being published in cook books around the 1930s and its popularity was greatly helped by the introduction of baking powder on the market. In summary, banana bread is considered a cake, because it is a fast cake made with baking soda, but it can also be made with yeast as a leavening bread (2).
Staling is one of the most important attributes in cake quality. Cake staling is a complex process that includes loss of flavor, changes in mouth texture, loss of tenderness, humidity redistribution and partial dryness. All these changes contribute to diminishing consumer acceptability. In consequence, the stability of cakes during storage or shelf life can be defined as the maintenance of the physical and sensorial characteristics associated with freshness, such as tenderness, compressibility and humidity, and minimize the alterations associated with staling. The shelf life of cakes depends on the formulation, the packaging, the water activity and the storage conditions and it is normally between 1 and 4 weeks long (3).
On the counter, in the refrigerator, or the freezer, you may keep banana bread fresh. For short-term storage, you may put it in a paper bag, and for longer-term storage, you can use a plastic container. Keep the bread in an airtight container or wrapper before placing it in the fridge or freezer.
Let the banana bread cool completely before storing it, whether it is your recipe or one purchased from a local bakery. Condensation will develop on the bread’s surface or the container’s inside if it is enclosed while still warm. A rapid spread of mold might result from this water.
Storing on the counter
If you know you’ll eat the banana bread in a day or two, you may leave it out on the counter without any further covering. A seal will keep the moisture in if that isn’t enough time. The most preferred method is to store the bread in an airtight container. As a result, the bread is kept moist while being able to breathe. At room temperature, the banana bread will last for 4 days (1).
The packaging material may significantly extend the shelf life of cakes. A study showed that by using aluminum foil-LDPE laminated packaging, the shelf life of milk cake was 21 days at room temperature and 1 months in the refrigerator. The losses on texture and flavor were noticed after one week in both cases due to moisture loss and color changes resulting from browning reactions during storage (4).
Storing in refrigerator
It’s commonly known that the refrigerator dries out food, and we don’t want that to happen to our banana bread. For this reason, many people advise against storing banana bread in the refrigerator. Wrapping or sealing the bread firmly is your best bet for avoiding this destiny.
Wrapping the bread in plastic wrap will help to maintain the moisture within the loaf for as long as possible. To keep bread fresh, you may keep it in a food container. In addition, it preserves moisture within the loaf, making it simple to take, cut, and return to the fridge.
The rate of chemical reactions which cause quality losses are decreased during storing at lower temperatures. Because of this, the shelf life may be extended from a few days to a few weeks. In this case, a moisture-proof container should be used or a plastic bag, which avoids moisture loss. The refrigeration will not prevent microbial growth, but it can be delayed (4).
Storing in freezer
The only negative of freezing banana bread is that it will lose some of its moistness when it thaws. Even so, it’s not a huge deal. To put it another way, the bread will lose some of its texture if you freeze it sliced, which is what I advise.
Although the bread has changed, the banana flavor is still there, and most people won’t notice the difference I mentioned. If you’re used to eating banana bread with butter or other toppings, you may as well not notice the difference.
Freezing banana bread is a worthwhile investment, particularly if you’d rather toss it away than risk wasting it. Some even advocate that you make two or more loaves and freeze the leftovers. You may want to give this option a second thought if you’re a fan of the snack and want to save time.
The process of freezing and frozen storage can reduce the staling rate. However, there is a detrimental effect on textural (firmness) and quality properties (specific volume and moisture content) during sub-zero temperature storage. Additionally, the growth of ice crystals and their re-crystallisation affect the structure of the product. In a study of frozen storage of cake, after 2 months of storage, texture (firmness, cohesiveness and resilience) was significantly affected and starch retrogradation was observed, while by the fourth month, the crystallinity increased and crumb fractures were noticeable (5).
No, I’m not a fan of freezing banana bread. A few slices from the bread on hand may be frozen to observe how things go. There is a good chance you will be satisfied with the outcome.
What Are the Signs That Your Banana Bread Is Wrong?
Do not eat the bread if:
· A lot of time goes by without being used. Anything left out on the counter or in the refrigerator for more than a week has to be thrown out.
· The discoloration is seen on the surface. Bread is no exception; if you notice any fuzziness, it’s probably not good. Mold may spread well beyond where you can see it in banana bread, so cutting off the moldy area and eating the remainder of the loaf is a bad idea.
· It doesn’t smell right. Your loaf’s smell may tell you whether or not it’s safe for consumption. Keep away from anything that doesn’t smell like ripe bananas and is instead rotting.
· The last step is to taste and evaluate the product’s quality. It’s up to you whether you want to eat it or throw it away if it tastes stale.
As always, if you’re unsure whether your food is safe to consume, throw it away. Better safe than sorry!
How Do You Keep Banana Bread Moist?
If your banana bread is prone to drying out, keep it covered or wrapped up. Bread Boxes or airtight containers are the best way to keep bread fresh, no matter where you keep it. Both aid in keeping the bread moist for a few more days.
Conclusion
In this brief guide, we answered the query, “How long is banana bread good for?” and discussed how to properly store banana bread at different places.
References
- Samsudin, N. I. P., et al. Shelf life extension of ambient-stored banana cake using banana powder. Int Food Res J, 2019, 26.
- Masih, Minali, and Tushar Desale. Preparation of banana bread to utilize the overripe banana. Int J Food Sci Nutr, 2019, 4, 30-33.
- Gomez, Manuel, et al. Modeling of texture evolution of cakes during storage. J text stud, 2010, 41, 17-33.
- Landge, S. N., et al. Effect of packaging materials, storage period and temperature on acceptability of milk cake. J Dairy Foods Home Sci, 2009, 28, 20-25.
- Díaz‐Ramírez, Mayra, et al. Sponge cake microstructure, starch retrogradation and quality changes during frozen storage. Int J Food Sci Technol, 2016, 51, 1744-1753.
