Air Fryer Banana Bread

This air fryer banana bread comes out moist and tender in the middle with a lightly crisp top, and the whole small loaf is ready in about 30 minutes. The air fryer works like a compact convection oven, so there is no big oven to preheat and no heating up the kitchen.

It is a small-batch loaf, ideal for two, and easy to customise with nuts, chocolate chips, or raisins (see the variations below). If you like easy air fryer bakes, try our air fryer oatmeal cookies or carrot muffins next.

How to make air fryer banana bread

The most important ingredient is an overripe banana, the kind with plenty of brown spots. The riper the banana, the sweeter and more flavourful the bread. I usually buy a few extra and let some go very ripe just for baking.

Bananas not ripe enough? Air fry whole, unpeeled bananas at 300°F (150°C) for about 10 minutes until the skins blacken, then cool and mash. It is a quick shortcut when a craving strikes.

Ingredients for air fryer banana bread

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

   

2. In another bowl, mash the bananas with a fork until smooth.

   

3. Grease a small oven-safe dish with a little oil and dust it with flour so the bread releases cleanly.

   

4. In a third bowl, beat the butter until smooth, then add the brown sugar and beat until light and fluffy.

   

5. Beat in the egg and vanilla, stir in the yogurt, then mix in the mashed banana.

   

6. Fold the dry ingredients into the wet mixture just until combined, with no flour streaks. Do not overmix, or the bread turns dense and gummy. Stir in the raisins or nuts.

   

7. Preheat your air fryer to 325°F (160°C) for 3 minutes.
8. Pour the batter into the prepared dish. Air fry at 325°F (160°C) for about 30 minutes, until a toothpick inserted in the centre comes out clean.

   

9. Let the bread cool in the dish for at least 20 minutes (it is too fragile to turn out hot), then slice and serve.

You can find the full air fryer banana bread recipe in the printable card below.

What dish or pan should I use?

Use any small oven-safe dish or mini loaf pan that fits inside your basket with room for air to circulate, glass, ceramic, metal, or silicone all work. A 5 to 6 inch dish or a mini loaf pan is ideal for this small batch. Grease and lightly flour it, and fill it no more than two-thirds so the batter does not overflow as it rises. If your dish is on the larger side, the bread will be shallower and cook a little faster, so start checking at 25 minutes.

No air fryer? Bake it in the oven

This batter works in a regular oven too. Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick comes out clean. The air fryer is faster and does not heat the whole kitchen, which is why it is my go-to for a quick small loaf.

Tips for perfect air fryer banana bread

• Use very overripe, brown-spotted bananas. They are sweeter and give the best flavour and moisture.
• Cream the butter and sugar until light and fluffy. It is what gives the bread a soft, tender crumb.
• Do not skip preheating. A hot basket helps the bread set and rise evenly.
• Grease and flour the dish so the loaf turns out cleanly.
• Fold the batter just until combined. Overmixing develops gluten and makes the bread dense. See how to avoid dry air fryer bakes.
• Stir nuts into the batter rather than sprinkling them on top, since exposed nuts burn quickly in the air fryer's direct heat.
• Let it cool fully before slicing. Warm banana bread is fragile and crumbles.

Variations

The base batter is easy to change up. Fold in any of these before baking:

• Chocolate chip: stir in 2 to 3 tablespoons of chocolate chips for banana chocolate chip bread.
• Walnut or pecan: add chopped nuts through the batter for crunch.
• Coconut: a spoonful of shredded coconut adds a toasty, tropical note.
• Cinnamon swirl: layer half the batter, sprinkle with cinnamon sugar, top with the rest, and swirl with a knife.
• Egg-free / vegan: swap the egg for a flax egg or an extra ¼ cup mashed banana, use oil instead of butter, and choose dairy-free yogurt.
• Lighter: replace the brown sugar with maple syrup or honey, and use part whole-wheat flour.

Storage & freezing

Let the bread cool completely, then wrap it well. It keeps at room temperature for 2 days, or in the fridge for 3 to 4 days. Wrapping in a layer of foil helps it stay moist.

To freeze: wrap slices or the whole loaf in cling film and a freezer bag and freeze for up to 3 months. Thaw at room temperature, or toast slices straight from frozen.

One tip: do not mix the batter ahead of time. The baking soda loses its lift as it sits, so the bread will not rise properly. Mix and bake in one go.

Frequently asked questions

If you make this, let me know how it turned out in the comments. For another cosy bake, try our air fryer carrot cake.

You can also follow me on Instagram and Pinterest for more easy air fryer baking recipes.