Maximizing of banana bread muffin deliciousness

October 24, 2015 7:56 AM

I am baking a dozen banana bread muffins at this very second. If I want to bring some to share to work on Monday (leaving my house about 44 hours from now) what's the best way to keep them as delicious as possible until then -- countertop or freezer?

I realize they'll never be as good as they are about to be right now (so excited!!) and maybe I should have whipped up the batter and then baked half of them on Sunday night, but oh well. (I'm a frequent cook but very infrequent baker.) I'd be the first to bring homemade baked goods to the office so I think standards are pretty low. :)

From my perusals of previous threads it seems like freezing is the best option for long-term storage, but I don't know what I should do in such a short time frame. Leave out covered on countertop? Or freeze ASAP and defrost overnight?

Possibly relevant info:
- I am in NYC. Today is cool and dry (50s F) and tomorrow is slightly warmer and rainy (60s F). Neither the heat nor the AC is on.
- I have a microwave, fridge and freezer at work.

posted by andrewesque to Food & Drink (9 answers total)

I don't think you'll get much benefit out of freezing them at this point. I'd wait until they're very cool, then store in a tightly sealed plastic container on the countertop.
posted by jacquilynne at 8:05 AM on October 24, 2015 [5 favorites]

I baked banana nut muffins with chocolate chips last Sunday. Stored the rest in my Snapware containers all week on the counter. They stayed moist and deelish all week.

PS. I lied. They only lasted til Tuesday. Who am I kidding?
posted by HeyAllie at 8:15 AM on October 24, 2015 [4 favorites]

Countertop is fine. Freezing is pointless for such a short time. Just wrap them up really well once they've cooled
posted by Aranquis at 8:17 AM on October 24, 2015

In my experience, banana bread ages well. As long as you keep them covered and moist they'll be better on Monday than they will be this afternoon.

(Of course, hot out of the oven is still best.)
posted by SLC Mom at 8:30 AM on October 24, 2015

If you're serving them cold, you're doing it wrong. No toaster? No open flame? Hot, with butter. Preferably crispy. Full stop.

Mom was a banana bread freak before she swore off carbs. I have a loaf of hers in my freezer right now.
posted by Sphinx at 8:38 AM on October 24, 2015 [1 favorite]

Store them in a tightly sealed container, and include a slice of bread. It will help keep the baked goods moist. (Works great with cookies too!)
posted by prettymightyflighty at 8:44 AM on October 24, 2015 [1 favorite]

The slice of bread trick works, came to recommend it & saw I'd been beaten to it.
posted by wwax at 8:59 AM on October 24, 2015

Countertop. Banana bread keeps pretty well.
posted by gemutlichkeit at 9:14 AM on October 24, 2015

Countertop! Most quick breads actually taste better a day or two after they've been baked. They always taste a little too bready right when they come out.
posted by hellogoodbye at 5:48 PM on October 24, 2015