0 from 15 votes
Air Fryer Banana Bread
Air Fryer Banana Bread is easy to make, absolutely delicious and a great way to use up brown bananas. Perfect for breakfast or a coffee treat.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 10 slices
Calories: 220 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 2 large bananas (scant 1 cup / 180g when mashed)
- ⅓ cup (80ml) vegetable oil or melted butter / coconut oil
- 2 large eggs
- 2 cups (250g) flour (all-purpose / plain)
- 1 cup (200g) sugar granulated / caster or soft light brown
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp turbinado sugar or demerara sugar
Instructions
- Chop the bananas, add to a mixing bowl and mash with a fork or potato masher until smooth. Alternatively you can blitz them in a food processor.
- Add the oil, eggs and vanilla into the bananas and mix well.
- Stir in the sugar. If you are using soft brown sugar sift it in with the flour as it tends to clump together.
- Fold the flour, baking powder and cinnamon into the batter, stirring until no dry streaks remain and the batter is smooth. Don’t over-mix – use a light touch.
- Preheat the air fryer to 320°F (160°C) for five minutes. Pour the batter into a lined and greased loaf pan. Tap the pan on the counter to settle any air bubbles. Sprinkle with the sugar and place in the air fryer basket.
- Bake for 40 minutes or until a toothpick inserted in the middle of the loaf comes out clean. If the banana bread is not quite baked then continue to cook for a couple of minutes (this loaf needed 45 minutes total).
- Cool on a wire rack, slice and enjoy!
Cup of Yum
Notes
- Air fryers vary in capacity, wattage and efficiency so cooking times are approximate unless you use the same model and loaf pan as me. Start checking on your banana bread after 30 minutes and make sure to bake it until it passes the toothpick test.
- You don’t need to use a special setting on your air fryer – simply set the cooking time and temperature.
- Make sure the pan fits into the air fryer before embarking on this recipe. A straight edged box type loaf tin should work. You can also use an 8 inch round cake tin.
- Store the banana bread in an airtight tin at room temperature for up to five days or freeze, whole or in slices, for up to three months.
- The banana bread tastes best served slightly warm – heat for a few seconds in the microwave or pop in the toaster.
Nutrition Information
Calories
220kcal
(11%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.4g
Trans Fat
0.003g
Cholesterol
33mg
(11%)
Sodium
20mg
(1%)
Potassium
215mg
(6%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
63IU
(1%)
Vitamin C
2mg
(2%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 220
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 20mg | 1% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.