Air Fryer Banana Bread is the ultimate small batch sweet treat. These mini banana loaves are quick and easy to make from simple everyday ingredients.
Air Fryer Banana Bread may very well be my new favourite banana treat. I know, I know - I say that every time I make a new banana recipe.
But these mini banana loaves are seriously to die for. They're moist and fluffy with just the right amount of sweetness. This small batch recipe makes just two mini loaves, which is perfect for sharing with just a few people.
I bake these loaves in my beloved air fryer, and they're ready in just 20 minutes. The loaves are best served warm with lashings of butter, but if you're eating later just give them a zap in the microwave for a few seconds.
Want to make one large loaf? Simply head over to my Buttermilk Banana Bread. It's the recipe I adapted to make this mini banana bread!
Have a bunch of overripe bananas? Try these 12 Ripe Banana Recipes to Use Up Your Bunch or learn How to Freeze Bananas.
INGREDIENTS
Here’s what you’ll need (full measurements are listed in the printable recipe card below)…
- Very Ripe Bananas
- Unsalted Butter
- Brown Sugar
- Eggs
- Vanilla Extract
- Milk
- All Purpose / Plain Flour
- Baking Soda
- Baking Powder
- Cinnamon
- Salt
- Spray oil or butter (for greasing loaf pans)
INSTRUCTIONS
Place bananas (unpeeled) in the air fryer and bake on 180C / 350F for 15 minutes. Remove the bananas and set aside to cool.
Mix the butter and sugar together in a large mixing bowl. Add egg, vanilla and milk and continue to mix. Remove bananas from their skin then mash on a plate. Add mashed banana to the mixing bowl and mix until well combined.
In a seperate bowl mix together the flour, baking powder, baking soda, cinnamon and a pinch of salt.
Pour wet ingredients on top and stir until just combined.
Divide mixture into two mini loaf pans and place in the air fryer on 160C / 320F for 20 minutes, or until the bread is cooked through and a skewer comes out clean.
Leave in the pan for 10 minutes, then move to a cooling rack to cool completely. Serve warm with lashings of butter.
TOP TIPS
- Feel free to cook these in the oven using the same temperature as the air fryer.
- Be sure to use ripe bananas - the spottier and darker, the better.
- Grease the loaf pans before using.
- Don't over mix when combining the wet and dry ingredients. Stir until just combined to prevent the banana bread being dense.
- Only fill loaf pans ¾ of the way full to allow room for the loaf to rise.
- Store in an airtight container at room temperature for a few days, in the fridge for a week or in the freezer for 2 months.
MORE BANANA RECIPES
MORE AIR FRYER RECIPES
- Air Fryer Banana Muffins
- Air Fryer Apple Cinnamon Rolls
- Air Fryer Carrot Fries
- Air Fryer Kale Chips
- Air Fryer Corn on the Cob
If you’ve tried these Mini Banana Bread Loaves I’d love to hear how you enjoyed them! Pop a comment and a star rating below!
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📋 RECIPE
Air Fryer Banana Bread
Air Fryer Banana Bread is the ultimate small batch sweet treat. These mini banana loaves are quick and easy to make from simple everyday ingredients.Â
Ingredients
- 2 Very Ripe Bananas
- ¼ cup Unsalted Butter, melted
- â…“ cup Brown Sugar
- 1 Egg
- ½ teaspoon Vanilla Extract
- ¼ cup Milk
- 1 cup All Purpose / Plain Flour, sifted
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Cinnamon
- Pinch of Salt
Instructions
- Place bananas (unpeeled) in the air fryer and bake on 180C / 350F for 15 minutes. Remove the bananas and set aside to cool.
- Mix the butter and sugar together in a large mixing bowl. Add egg, vanilla and milk and continue to mix.
- Remove bananas from their skin then mash on a plate. Add mashed banana to the mixing bowl and mix until well combined.
- In a seperate bowl mix together the flour, baking powder, baking soda, cinnamon and a pinch of salt. Pour wet ingredients on top and stir until just combined.
- Divide mixture into two mini loaf pans and place in the air fryer on 160C / 320F for 20 minutes, or until the bread is cooked through and a skewer comes out clean.
- Leave in the pan for 10 minutes, then move to a cooling rack to cool completely. Serve warm with lashings of butter.
Notes
TOP TIPS
Feel free to cook in the oven at the same temperature as the air fryer.
- Be sure to use ripe bananas - the spottier and darker, the better.
- Grease the loaf pans before using. Â
- Don't over mix when combining the wet and dry ingredients. Stir until just combined to prevent the banana bread being dense.Â
- I use two standard size mini loaf pans (14cm / 5 ¾″) for this recipe. If you have small loaf pans you may need to use more than 2.
- Only fill loaf pans ¾ of the way full to allow room for the loaf to rise. Â
- Store in an airtight container at room temperature for a few days, in the fridge for a week or in the freezer for 2 months.Â
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 353Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 78mgSodium: 284mgCarbohydrates: 53gFiber: 3gSugar: 22gProtein: 6g
Teresa says
Hi, is it necessary to bake the banana first?
Cassie says
Hey Teresa - it depends on what your goals are. It's a fairly easy step (throw the bananas in the oven for 10 mins) that will give you banana bread that is super flavourful. But you can skip it if you wish 🙂
Sharifah Swallow says
My loaves are a bit heavy......spongy at the bottom. How can I improve?$
Cassie says
hi Sharifah - two thoughts here.. first it could be a result of overmixing the batter. Banana bread is one of these things where you only want to mix *just* until you see no flour anymore. the second could be that it wasn't cooked long enough. Hope that helps 🙂
jessica says
I like this banana cake it is soft and spongey it is really good the only thing is that it doesn't have a lot of flavours is there any way to add more flavour to it??
Cassie says
Hey Jessica - are your bananas really ripe / overripe? That generally plays a part in bringing the depth of flavour. The roasting them beforehand helps with that too. Otherwise you could add in crushed nuts or choc chips 🙂
Cindy Perdicaro says
Walnuts! I never make a Banana Bread without them!