Air Fryer Banana Bread

This Air Fryer Banana Bread is soft, moist, and full of banana flavor, made with ripe bananas, brown sugar, eggs, flour, oil, and vanilla. It is an easy loaf cake baked in the air fryer in under one hour.

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Course: Breakfast, Dessert, Snack

Cuisine: British-Inspired

Keyword: Air Fryer Banana Bread

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: lb loaf cake

Ingredients

150 g plain flour
1 tsp ground cinnamon optional
½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine salt
125 g soft brown sugar
2 large eggs at room temperature
1 tsp vanilla extract
6 tbsp vegetable or sunflower oil
2 to 3 overripe bananas mashed (200g peeled and mashed weight)
50 g walnuts or pecans chopped, optional
50 g chocolate chips optional

Instructions

Preheat the air fryer to 160C/320F. Line a 1lb (450g) loaf tin with a loaf tin liner. A tin measuring 8x4 inches with a depth of 3 inches is suitable for this recipe.
In a medium mixing bowl, combine the plain flour, ground cinnamon, baking powder, bicarbonate of soda, and fine salt. Stir until evenly mixed.
In a separate bowl, whisk together the soft brown sugar, eggs, vanilla extract, and oil until well combined. If the brown sugar contains lumps, continue whisking until the mixture is as smooth as possible.
Stir the mashed bananas into the wet mixture until fully incorporated.
Add the wet ingredients to the dry ingredients. Using a wooden spoon, mix gently until just combined. Do not overmix. The batter should remain slightly lumpy, with no visible streaks of flour.
Fold in the chopped walnuts or pecans and chocolate chips, if using.
Transfer the batter to the prepared loaf tin and smooth the surface lightly.
Place the tin into the air fryer basket and bake for approximately 35 minutes, or until the loaf has risen and a skewer inserted into the center comes out free of wet batter.
Remove the loaf tin from the air fryer and allow the banana bread to cool in the tin for 15 minutes.
Carefully transfer the loaf to a wire rack and allow it to cool completely before slicing and serving.

Notes

To make this recipe gluten free, replace the plain flour with a good-quality gluten-free all-purpose flour blend that is designed for baking. It is best if the blend already contains xanthan gum; if it does not, add a small amount according to the package guidance. Also make sure the baking powder, bicarbonate of soda, chocolate chips, and any nuts you use are certified gluten free, as some packaged products may contain traces of gluten through cross-contact. The texture may be slightly more delicate than the original loaf, so allow the banana bread to cool fully before slicing to help it hold together better.