Bridget Edwards Bridget Edwards of Bake at 350 likes cookies, and has been decorating them for over a decade … Bake at 350 F (177 C) until a tester comes out of the bread with moist crumbs. Bake the almond flour banana bread at 350 degrees F for 20 minutes. Pour the batter into a loaf pan that has been greased or lined with parchment paper. Wrapping it so it stays fresh and looks classy (and not like a sad bake-sale castoff) is even easier. How do you store this bread? Parchment makes baking more convenient by keeping your baked goods from sticking, and by speeding cleanup. When you take the banana bread out of the fridge to eat, you may want to microwave it for about 10 … Refrigerators tend to be very drying environments and you do not want the bread to dry out quickly. When done, just throw out the parchment. Why you need this almond flour banana bread recipe: It’s tender yet substantial, naturally sweetened, and mega-moist. Step 5: Bake the Banana Bread. All you need is 20 seconds and some waxed paper or parchment. The ethylene gas will build up in the bag and circulate around the bananas, speeding up the ripening process. I’d love to hear any other ways you use parchment your kitchen! ... Pour the batter into a loaf pan lined with parchment paper, and smooth the top. If you need to speed up the process and ripen your bananas quicker, simply place them in a brown paper bag for 1-3 days. Loosely cover the pan with aluminum foil, then bake about 20 minutes more. There you have it, my favorite ways to use parchment paper when baking. You can store this banana bread in an airtight container at room temperature for 3-4 days. Baking a quick bread, by definition, should be easy. Here's how to make your quick breads look pretty for all your holiday gifting needs. When wrapped correctly, the banana bread will last over a week. Temperature for 3-4 days of the bread with moist crumbs ethylene gas will up... 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