When wrapping banana bread, it is important to protect its moisture content and maintain freshness. The best method is to let the loaf cool completely after baking and then wrap it tightly with plastic wrap or aluminum foil. This will create a barrier that helps retain moisture and prevent any air exposure that might cause drying out or staleness. Alternatively, you can also use parchment paper followed by plastic wrap for wrapping banana bread as parchment paper allows any residual moisture to escape while still protecting the loaf from external elements. Whichever wrapping method you choose, store the wrapped banana bread at room temperature in a cool and dry place to keep it fresh for several days.