Air Fryer Banana Bread

Name: Air Fryer Banana Bread
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup flour; ½ teaspoon cinnamon; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ¼ cup butter (room temperature); ⅓ cup brown sugar; 2 tablespoons granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 large very ripe banana or 2 small bananas (mashed); ⅓ cup diced pecans or walnuts (optional)

Air fryer banana bread is my current fav way to turn overripe bananas into a moist, tender loaf of goodness.You get that classic banana bread flavor and texture in about 30 minutes total, no oven preheat required. Once you try baking banana bread in the air fryer, you might reach for it over the oven every time.

I always seem to have a couple of bananas going brown on the counter, and this is my go to way to use them up instead of letting them go to waste. Using the air fryer and baking the loaves in mini loaf pans means they cook faser than the oven, I’m sorry, but mini things are just more fun to eat!

Chad likes his with a smear of butter while it’s still warm, and I don’t blame him. If you’re already into air fryer baked treats, this pairs nicely with our Air Fryer Chocolate Chip Scones for a weekend brunch spread!

This recipe is a riff on my favorite banana bread that goes in the oven. I just popped it into mini loaf pans and adjusted the bake time until I had it just right. It took a few tries to figure it out, but we got there!

The foil trick really helps too! Laying a piece over the top partway through keeps the loaves from browning too fast before the centers are fully baked. It bunches up a little each time you check on it, but it’s an easy fix.

Table of Contents

3 Reasons You’ll Love This Recipe

No oven required. The air fryer bakes these mini loaves in about 30 minutes total, so you skip heating up the whole kitchen.

A great way to use up ripe bananas. This is the perfect landing spot for those spotty bananas sitting on your counter.

Moist, tender texture every time. Creaming the butter and sugar together and not overmixing the batter keeps this bread soft instead of dense.

Ingredient Notes, Swaps, & Tips:

Ingredients for air fryer banana bread spread on a white countertop with a text overlay.

Butter should be at room temperature so it creams smoothly with the sugars.

Brown sugar and granulated sugar work together here. The brown sugar adds a little extra moisture and depth of flavor, so don’t swap it out entirely for white sugar.

Banana is the star of the show, and you’ll want them very ripe, with plenty of brown spots, for the best flavor and sweetness. One large banana or two small ones usually gets you to about half a cup to two thirds cup mashed.

Pecans or walnuts are optional, but they add a nice crunch. Swap them for chocolate chips if that’s more your family’s speed.

How to make Banana Bread in the Air Fryer:

Ingredients for banana bread dough in a clear glass bowl.

Mix the Dry Ingredients – Combine the flour, cinnamon, baking powder, baking soda, and salt in a small bowl and set aside.

Cream the Wet Ingredients – Beat the butter and sugars together until light and fluffy, then mix in the egg, vanilla, and mashed banana.

Banana bread dough in a clear glass bowl.

Combine – Slowly add the dry ingredients, and the nuts if using, to the wet ingredients and stir until just combined.

2 small loaf pans with banana bread dough in an air fryer basket.

Air Fry – Pour the batter into the prepared pans, place them in the air fryer, and cook for 10 minutes.

Foil covering the top of banana bread in an air fryer basket.

Protect – Next, lay foil over the top to prevent over browning. Continue cooking for 15 to 20 more minutes, until a toothpick comes out clean.

Two small loafs of banana bread in an air fryer basket.

Cool and Slice – Let the loaves cool in the pans for 10 minutes, then move to a wire rack to finish cooling before slicing.

Serving Ideas

This is great on its own, but a little butter or cream cheese spread on a warm slice takes it up a notch. It also makes a nice addition to a brunch spread alongside eggs and fruit.

Pack a slice in a lunchbox or grab one on your way out the door for a quick on-the-go treat.

Storage

Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

To reheat a slice, pop it in the air fryer at 300 degrees for 1-2 minutes, or microwave for about 15 seconds if you’re in a hurry.

To freeze, wrap individual slices tightly and store in a freezer bag for up to 3 months. Thaw at room temperature or reheat straight from frozen in the air fryer.

FAQs

Can I make this as one large loaf instead of two mini loaves?

You can try, but the cooking time will need to increase and you’ll want to keep an eye on it since air fryer baskets vary in size. A toothpick test is the most reliable way to check doneness either way. I haven’t tested this myself as I’m a bit worried the outside would cook before the inside is done.

Why did my bread turn out dense?

That usually means the batter was overmixed. Stir just until the dry ingredients disappear into the wet ingredients and stop there.

Do I need to use very ripe bananas?

Yes, the riper the better. Those brown spotted bananas you’d normally toss are exactly what you want here for the best flavor and sweetness.

Can I leave out the nuts?

Absolutely. They’re optional, and you can leave them out entirely or swap them for chocolate chips instead.