Freezing Mini Banana Breads

I have downloaded the Mini Banana Breads recipe and would like to triple it for Christmas gifts.

Are these freezable for three months time?  Only room temp and refrigerator timing is available on the Betty Crocker Website.  Thank you

Re: Freezing Mini Banana Breads

It is not usually recommended that quick bread recipes get doubled or trippled.  I don't know why but I have read that several places and I tried once and it just did not seem to work as well. 
I don't know if I would freeze for 3 months.  I think a month ahead would be all I would do.  With the possibility of picking up odors and also having the bread dry out a bit I think a month would be ok.  Cookies can go longer because they are dryer to begin with.
I have a VERY good recipe for a pumpkin bread that makes 3 loaves.  I hope you try this because it is great!!

Pumpkin Nut Bread
Preheat oven to 350 degrees F.  Grease and flour 3  9"X5" loaf pans.
4 eggs
3 Cups sugar
1 Cup oil (peanut or other light oil)
1/3 Cup water
1 Can (30 ounces) pumpkin pie mix.  ( I have used pure pumpkin and just increased the spices)
3 1/2 Cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 1/2 Cups chopped dates  (Yes they are great in here)
1 Cup chopped walnuts
In a large bowl, lightly beat the eggs.  Gradually beat in the sugar, oil, water, and pumpkin.  Add the flour, baking soda, salt and cinnamon.  (If you are using pure pumpkin add the other seasonings now as well) Mix well.  Stir in the dates and nuts.  Divide the batter between the loaf pans.  Bake for 55 minutes to 1 hour or until the bread begins to pull away from the sides of the pans.  Cool in the pans on wire rack for 30 minutes, then remove from pans and cool completely on racks.

Re: Freezing Mini Banana Breads

I don't think that I would freeze it that long either. if your thinking about time, you might try a few of the following. Mash and freeze bananas in the amount needed for the recipe, they will turn darker but still be good to bake in the bread.Defrost before using and do not drain off the liquid. Premeasure all dry ingredents and bag. then you can bake a few batches at a time. lots of luck, I also use empty,washed cans, that fruit and veg.s come in!, to bake in. The nice thing, smaller loves, and no dishes to wash,

Re: Freezing Mini Banana Breads

Binski,

I bake and freeze mini-loaves of quick breads every year.  The longest that I have frozen them is 5 weeks.  I put them on a cookis sheet inside the freezer for about 15-20 minutes, then I wrap them in plastic wrap, and put them in an airtight container (I ususally use those tins you get cookies or fruitcake in).  They taste like they have just been baked, when thawed.  I wasn't afraid of them going bad if I froze them longer than 5 weeks, but I was afraid they wouldn't taste as fresh.

After giving it more thought, I went to www.baking911.com and did a search for you about how long you can freeze quick breads and other baked goods.  This is what it says:

Quick breads, Coffeecake, muffins fruit, nut breads, pancakes, waffles, etc: Prepare and bake as usual. Completely cool and wrap in plastic wrap and then in foil. Store at room temperature or place the bread in an airtight container and freeze. Note: Low-fat muffins and biscuits are of maximum quality right out of the oven. Quality decreases when they are frozen. Do not freeze the batter as the chemical leaveners will lose their "punch". Suggested freezer storage time: 2 - 3 months.

Thaw quick-bread at room temperature in original wrapping. Slice fruit and nut breads while partially frozen to prevent crumbling. Foil-wrapped quick-breads may be reheated in foil in a 325 to 350 F oven for 15 to 20 minutes or until hot.

So, you should be safe if freezing them for 3 months (I wouldn't freeze them any longer though.).  Just time your baking where you can start baking the Banana Bread (Make sure that your bananas are real ripe) to do some of the baking one weekend and put them up.  And another weekend you can bake more.  Anyway, I hope this is helpful.  AtlantaPat

Re: Freezing Mini Banana Breads

I have had good success with freezing larger banana-nut and zucchini breads for nearly 3 months, but you'll want to wrap as soon as they cool to room temp in plastic wrap(I wrap mine twice) followed by foil. Put the smaller loaves in large freezer bag after wrapping. I have also used large decorative muffin pans including heart shaped pans to make gifts for variety from the standard small loaf. Add some fresh low-bush cranberries and a little extra sugar for a festive look and great taste! I use the banana nut bread recipe from my Fannie Farmer cook book and zucchini recipe from our cooperative extension. It's fairly basic, but includes nutmeg and cinnamon. I add fresh vanilla bean for rich flavors. Makes the house smell like Christmas too! Happy baking.

Re: Freezing Mini Banana Breads

Hello Mittens!  How've you been?  I just ran across your recipe for pumpkin bread.  It sounds really yummy!  For the holidays I'd like to make a pumpkin pie and sweet potato pie, both of which I love.  They're so expensive to buy from Bakers Square so I'd rather make 'em myself.  Sometime in the next couple weeks if you have those two recipes could you post them? Heck, I'd probably make them right away!  Thanks and I hope you're doing ok!

chicagosinger