Go Back

Air Fryer Banana Bread (Mini Loaf)

Print Recipe Pin Recipe
Cook Time 30 minutes
Pre-heat 5 minutes
Total Time 35 minutes

Ingredients
  

  • 1–2 very ripe bananas (about 3/4 to 1 cup mashed)
  • 3 tablespoons unsalted butter, melted and slightly cooled (or neutral oil)
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional but lovely)
  • 1–2 tablespoons milk (only if batter seems too thick)
  • Optional mix-ins: 1/4 cup chopped walnuts or pecans, 1/4 cup chocolate chips
  • For the pan: Cooking spray or a little butter for greasing
  • Equipment: Mini loaf pan that fits your air fryer basket (about 5 x 3 inches), mixing bowls, spatula

Instructions
 

  • Prep the pan and air fryer: Lightly grease a mini loaf pan and line it with a parchment sling if you have one. Preheat the air fryer to 320°F (160°C) for 3–5 minutes.
  • Mash the bananas: In a medium bowl, mash the bananas until mostly smooth with a few small lumps. You want a thick puree.
  • Whisk the wet ingredients: Add melted butter, brown sugar, granulated sugar, egg, and vanilla. Whisk until glossy and well combined.
  • Combine the dry ingredients: In a separate small bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  • Bring the batter together: Add dry ingredients to the banana mixture. Stir gently with a spatula until just combined. If the batter is very thick, fold in 1–2 tablespoons milk to loosen slightly. Do not overmix.
  • Fold in extras: If using nuts or chocolate chips, fold them in now. The batter should be thick but spoonable.
  • Fill the pan: Scrape the batter into the prepared mini loaf pan and smooth the top. For a nice dome, heap slightly in the center.
  • Air fry: Place the pan in the air fryer basket. Cook at 320°F (160°C) for 25–30 minutes, or until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Tent if needed: If the top browns too quickly by the 18–20 minute mark, loosely cover the loaf with a small piece of foil and continue baking.
  • Cool: Let the loaf cool in the pan for 10 minutes, then lift it out and cool on a rack for at least another 10–15 minutes before slicing. This helps set the crumb.