Yes, you CAN bake banana bread in your air fryer! This mini air fryer banana cake recipe is perfect if you have a lonely overripe banana in your fruit bowl. Crunchy on the top and moist and fluffy on the inside, it’s super easy to make in around 30 minutes. With endless substitutions, this is for you if you want a healthier banana bread that you don’t even have to switch on your oven for!
I’ve yet to meet anyone who doesn’t enjoy a slice of freshly baked banana bread, ideally still warm from the oven. But you don’t always want a big loaf of cake hanging around your kitchen, constantly tempting you to have that second (and third and fourth?) slice.
So what if you made a small banana bread instead? And you didn’t even need to turn on the oven to make it?
Yep, you guessed it, you can make a mini banana bread in your air fryer! How cool is that? You can still make it in your oven if you prefer (see instructions below!) but you’ll save power (and possibly even your waistline) if you make it in your air fryer. 😉
The BEST air fryer banana bread
Here’s why you should make THIS air fryer banana bread recipe rather than any other:
- It’s a small banana loaf. Perfect for last minute entertaining or an emergency banana bread craving. No temptation to scoff the leftovers all to yourself!
- it’s got a crisp outer crust and a soft, fluffy and moist inside. Delicious!
- It’s a one bowl, super quick recipe. It literally takes around 5 minutes. No pesky creaming of butter and sugar! Just mash a ripe banana, whisk in an egg, then add sugar, oil, and flour.
- It’s quick to bake, too. Banana bread usually takes about an hour to bake. But this small batch version takes only 30 minutes, whether you bake it in your air fryer or the oven.
- It’s a fairly healthy recipe and not too sweet. There are only 2 tablespoons of both oil and sugar.
- It works with many substitutions! I’ve made it with almond flour, coconut oil, whole wheat flour, coconut flour, and added raspberries, coconut and more. See below for more healthy substitution ideas!
5 star review *****
“I am so grateful to find a recipe that works! Love the crispy outer crust and soft inner texture! Thank you! ♥️” (Priscilla)
Ingredients
1 banana: Small to medium. The riper the better! Ripe bananas are sweeter and more flavorsome so I find this makes such a huge difference to the taste.
1 egg: I try to go for free range or organic. I usually use large, but this recipe is quite forgiving so any you have will work fine.
Brown sugar: 2 to 3 tablespoons depending on whether you’re in a sweet tooth mood or not! Other types of sugar work too, such as white or coconut, but I like the slight caramel-y taste of brown.
Oil: This is a banana bread recipe with oil, for ease. 2 tablespoons of your favorite oil is fine. I’ve successfully used vegetable oil, melted coconut oil and even light olive oil. Melted butter works, too, if you prefer that classic buttery flavor in your cake.
Milk: I’ve tried the recipe with whole milk, 2 percent (semi-skimmed/hi lo) and almond. I think it would work with any kind of milk you like, including non dairy milks.
All-purpose/Plain flour: Mix with 1/2 teapsoon baking soda, or just use self-raising flour. Other flours such as whole wheat work too (see below for more suggestions!).
I’d add a pinch of salt, as well!
What pan to use
To make this mini cake in an air fryer, you just need to use a really small baking pan or dish. I use a small glass baking dish that fits into my fairly small air fryer. It’s about 5.5 square inches.
However, you can use any dish or pan that’s ovenproof – glass, ceramic, metal or silicone – and of course that fits into your air fryer!
I recently bought a set of 4 mini metal loaf pans that are 5.5 inches by 3 inches. These work very well too. If you have a larger air fryer such as the Philips Essential Air Fryer XL then you could even sneakily double the ingredients and make 2 mini loaves at one time!
Whichever pan you use, it’s best to line it with baking paper and trim the edges, then spray it with oil to prevent sticking.
How to make it
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
Step 1: Pre-heat your air fryer to 320F/160C and line a small baking dish or loaf pan with baking paper.
Step 2: Mash the banana well in a Pyrex jug or small baking bowl. I like to use a jug so that I can just pour the batter into my dish (with a little help from the fork I use to combine all the ingredients). No need for a spatula if you don’t want!
Step 3: With a fork, whisk in all the other ingredients (the egg, sugar, oil, pinch of salt and finally the flour and baking soda). Just until well combined – there can be some lumps.
Step 4: Pour or scrape the batter into your small baking dish or loaf pan.
Step 5: Put the pan into your air fryer basket and bake for around 30 minutes. After this, check with a skewer or tooth pick that it’s done. If there’s still some raw batter, just turn it upside down and put back into the air fryer for an extra 5 minutes with the bottom facing up!
Helen’s top tips
- Throw all your overripe bananas into a bag in the freezer for your next mini banana loaf craving!
- You might want to tuck aluminium foil over the top during the second half of the cooking time. You’ll find that the top of the banana bread gets browner than it would in the oven. Personally, I love the contrast of the crunchy top with the moist cake below!
- The top sometimes cooks faster than the inside in an air fryer. To check it’s fully cooked, simply turn upside down and poke a skewer or cake tester into the center of the bread. If it comes out virtually clean, it’s done!
- If you prefer to bake it in your regular oven (maybe your oven is already on!), you can do this. The temperature is the same but the cooking time is a little less – around 25 minutes.
- If you have a larger air fryer and two ripe bananas, why not double the ingredients and make two mini loaves instead of one? One for now, and one for the freezer!
Substitutions
This small batch banana bread recipe is very adaptable, and very easy to ‘healthify’. Not that the recipe is that bad in the first place (hello bananas!!).
You can change it up by:
- using different oils. I’ve already used canola, olive and coconut oils to make this banana bread! You can also replace the oil with melted butter for extra flavor.
- varying the flours. Once I used a mixture of whole wheat flour, coconut flour, and hemp seed flour. This one was delicious!
- using a natural sweetener such as maple syrup, honey or date syrup instead of brown sugar.
- adding things like milk, white or dark chocolate chips, flaked coconut, nuts or raspberries/blueberries. I’ve tried most of these additions and they were all delicious!
- Add a large pinch of cinnamon and/or nutmeg or 1/2 teaspoon vanilla extract for an extra hit of flavor.
Somehow however I adapt it, my banana bread always works and tastes good!
Top tip: Do browse the comments below for more substitution ideas. Readers have already tested making this in so many ways!
Storing and freezing
Your mini banana bread will keep well in an airtight container for a few days (IF it lasts that long, which I doubt).
It also freezes well. You can freeze it well wrapped or in a freezer proof container for up to 3 months.
Sometimes, I like to slice it into separate slices, wrap it in baking paper, and freeze in small freezer bags. I then either let it defrost then reheat for a few seconds in the microwave, or defrost completely in the microwave.
Got brown bananas? What are you waiting for?
Next time you have brown bananas sitting on the counter top that your significant other is threatening to throw away (mentioning no names, Mr Scrummy…), make one of these mini banana breads!
Just see how smug you feel when you take the first bite of your delicious warm-out-of-the-oven treat!
More ripe banana recipes
- THIS life-changing banana bread breakfast waffle recipe is not to be missed! You need just 3 ingredients (bananas, oats, eggs) and 10 minutes to make them! Perfect if you’re feeling extra lazy.
- Pineapple, coconut and banana cake (A delicious snack cake that everyone loves!)
- Peanut butter, banana and chocolate chip cake (A favorite layer cake!)
If you’re looking for more air fryer recipes, check out my easy air fryer recipes category. There’s air fryer whole roast chicken, air fryer bacon and much more.
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!
Really Easy Air Fryer Banana Bread (Mini Loaf!)
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 1 banana small to medium, mashed – the riper the better
- 1 egg
- 2 tablespoons brown sugar I add 2-3 tablespoons depending on my mood!
- 2 tablespoons oil I’ve used light olive oil and canola and coconut oils. Melted butter works really well, too.
- ¼ cup milk Any milk works, including non dairy such as almond and soy.
- ¾ cup all-purpose flour I’ve used white, wholemeal, coconut flours, or a mixture + hemp flour. I've also used self raising flour instead and skipped the baking soda.
- ½ teaspoon baking soda
- 1 pinch salt
- 1 pinch cinnamon or nutmeg (optional)
- raspberries, blueberries, chocolate chips, coconut, nuts, ½ teaspoon vanilla (All optional extras!)
Instructions
- Line a very small ovenproof baking pan, glass dish or mini loaf pan (I've used 5 sq inches and also a 5×3 inch mini metal loaf pan) with baking paper and trim. Spray with a little oil.
- Pre-heat air fryer or oven to 320F/160C.
- In a small bowl, whisk the egg into the mashed banana. Then whisk in the sugar, oil, and milk.1 banana, 1 egg, 2 tablespoons brown sugar, 2 tablespoons oil, ¼ cup milk
- Add the flour and baking soda and salt and mix until just combined. Fold in any mix-ins e.g. chocolate chips, nuts.¾ cup all-purpose flour, ½ teaspoon baking soda, 1 pinch cinnamon or nutmeg, raspberries, blueberries, chocolate chips, coconut, nuts, ½ teaspoon vanilla, 1 pinch salt
- Pour the batter into the prepared pan and bake in your oven or air fryer for 25 to 35 minutes or until a skewer poked into the bottom of the cake comes out clean. A little bit of sticky-ness is fine. For me it takes 30 to 35 minutes in my air fryer and 25 minutes in my oven.
- Let cool for 10 minutes in the tin/dish, then transfer to a wire rack to cool.
Lisa P says
Very good! I did a triple batch no actually I did nine batches I made six mini loaves two dozen mini muffins and six mini hearts the only thing is they were done in my air fryer in about 16 minutes actually a little overdone so set your fryer air fryer for half the time to shake and you can check them at that time
Helen says
Hi Lisa, thanks so much for the feedback! I love that you made ‘mini hearts’ as well. Good point to check the loaves after around 15 minutes since definitely the cook time varies a bit depending on the size of pan and your particular air fryer. I’m really happy you like the recipe! 🙂
Kayla says
Made this for my toddler (we’re trying to fortify her food), but made a few adjustments. I used 2 Tbsp of fructose (fruit sugar), coconut oil, almond milk, used ground allspice in place of nutmeg, and replaced 2 Tbsp flour with a superfood powder.
I made them as muffins (made 6 normal sized muffins) and they took 10min at 180 in the airfryer.
I’ll definitely use this recipe again – I’ll just add a dash of vanilla essence/extract as I feel it’s lacking that.
But overall great recipe – not too sweet at all – perfect for Kids lunch boxes and a guilt free snack!
Helen says
Hello Kayla! I’m so happy this worked out well for you and your little one! It’s very helpful to me to hear how you modified the recipe as it might help others. I love that you tried this in muffin form, and thank you so much for the feedback 🙂
Emma H says
I’ve been making my mum’s recipe in the oven for years and when it was too hot today to put the oven on I was inspired to use the air fryer and found your recipe. I had two very ripe bananas that would be wasted and boy, am I impressed! It’s SO spongey and moist!!! I used melted butter and oat milk plus gluten free plain flour (Schar). I’m seriously impressed. I took your advice to use brown sugar, oh and I also doubled everything up and my loaf tin just fitted and no more! Mini tins may need to go on the shopping list 😀
Helen says
Hello Emma and thank you so much for the great feedback! I’m sooo happy you liked the recipe! Lately I’ve been making mine with melted butter too for the extra flavor. It’s helpful to hear that you successfully doubled the recipe, but really it works in a variety of pan sizes, as long as they fit into your particular air fryer. Thanks again and I hope this becomes a firm family favorite 🙂
Deedee says
This Banana bread was absolutely scrumptious!!
I used real, non refined honey instead of sugar, coconut oil, half self raising white flour and half self raising wholewheat flour. Felt very healthy as I was craving cake but also wanted to share some with my toddler. I will definitely make this again. I might try blueberries it raspberries as you mentioned. World love to see more of these types of recipes from you please.
Helen says
Hello Deedee, and I’m so glad you enjoyed this! Thank you for the feedback – it’s helpful to know how different people adapt the recipe and if it turns out well. Is it more air fryer recipes you’d be interested in, or healthy desserts/recipes in general?
Bob says
Firstly would like to see more recipes like this for novices like me who are just learning about baking and air fryers. I made this twice within a few hours of each other. Found the top came out beautiful both times bit inside was somewhat rubbery. I used Bob’s egg replacer both times because I am vegan. Perhaps next time may try inverting the bread by removing it from the pan or placing a sheet of foil over the top while leaving it in the pan. Breads are in cooler and may firm up a bit by tomorrow. Thank you the recipe.
Helen says
Hello Bob! So great to get your feedback, especially from the vegan perspective. This recipe wasn’t developed with vegans in mind but it’s fantastic to know it can be adapted. Try reducing the temperature slightly and cooking for slightly less time – that may solve the ‘rubbery inside’ issue. Also yes definitely flip it over towards the end. This may be one of those recipes you need to tweak slightly to get right in your particular air fryer and with the ingredients you’re using. Good luck!
Milites Rock says
Beautiful….used my air fryer and I thank you for your recipe…my family LUV’d it…going to make it again but with raspberries.
Helen says
Hello! So glad you’re enjoying this! I’ve made it with raspberries before and it’s really good 🙂
Eliza says
Thank you for this recipe. It was what I needed since I do not have an oven for baking. Can I bake the bread in AF without the parchment paper? Just oil the sides of the baking tin or glass dish. And can I use stainless stain tin instead?
Thank you.
Helen says
Hello Eliza! So good to hear this! I think you’ll be OK getting the loaf out of the tin if you spray it well with oil or butter it. Good luck!
Elizachan says
Thank you Helen.
I bake it this morning. I used bread flour , no baking soda. I realised that I did not follow the exact order of your steps as per your recipe.
It turn out to look like a dense cake. Like Asian Kueh.
What could I have done incorrectly?
Helen says
Hello! Try again following the recipe exactly and see how it turns out then. Definitely don’t skip the baking soda – that could be why it turned out dense. Also don’t overmix – just combine until all the ingredients are mixed in. Good luck!
Kristina says
Can you use a sugar substitute for the brown sugar?
Helen says
Hi Kristina! Coconut sugar can usually work well as a 1:1 substitution for brown sugar in baking. I’m afraid I haven’t tried the recipe with any other sugar substitutions. What I’d do is google the specific sweetener you’re wanting to use to find out how the substitution usually works. I hope it turns out well for you!
Julia says
hi may I ask how to flip the cake if using air fryer? sounds delicious and I’m planning on baking it for my dads birthday:)
Helen says
Hi Julia! I usually flip it just for the last 5 minutes, so it’s nearly cooked anyway. As it’s a small cake it’s really easy. Just use an oven glove while you pull out the baking paper with the cake in it and flip it over quickly with a tea towelled hand! You may not even need to flip it. Just check the bottom of the cake just before the end of the cooking time. If it needs flipping for a few minutes, go ahead, if not, all good. It could depend on the brand of air fryer you have – that’s why I say you may or may not want to flip it for a few minutes. In any case this hasn’t been a problem for anyone, so you should be fine. Maybe try a test cake before your dad’s bday? Good luck!
Abby says
I made this 3 times already! I added Cinnamon, Vanilla Essence, and Chocolate! This is perfect with my coffee. Not too sweet.
Helen says
So glad you enjoy this, Abby. I love that you make different variations. I do this too. So easy to adapt according to what mood you’re in 😉
Andy says
I love this recipe! Baked it three times already.
First time I forgot the milk, it was dense but my friends liked it. I used butter instead of oil.
Second time I remembered to add milk, i used soy milk. Still used butter. And added walnuts and chocolate chips. It was really good!
Third time I used gluten free flour. Still with soy milk and chocolate chips but not with walnuts. It was good but the flour was a bit hard to work with cause the bread was dense even with the milk.
I loved mu second attempt so I’ll do that from now on. Thank you so much for this recipe! I live in Japan and my space is too small for an oven so knowing I can bake in the air fryer makes me so happy!
Helen says
Hi Andy! Thank you so much for this great feedback! I love that you experimented and found the exact ingredients that work for you. I’m glad your friends still enjoyed the first version though! 😉 I love that I can bake in my air fryer too. Stops me scoffing a whole normal sized banana loaf too. I find this is just right if you have friends coming over. It’s lovely and fresh and there aren’t too many leftovers to tempt you. Thanks again for taking the time to write! P.S. I recently posted a microwave banana mug cake, too 😉
Erica says
Thank you for this heavenly banana bread, it’s absolutely amazing. I always loved banana bread but the recipe I used before just pales in comparison to this. I made some changes: I used whole grain spelt flour, coconut milk, olive oil, and coconut sugar. Added 1/2 teaspoon vanilla essence, 1 teaspoon cinnamon, and half handful of dark chocolate chips. I have two super tiny loaf pan they were perfect for this amount, and the two loaves baked to perfection in 17-8 minutes. No need to flip or anything. It’s a super versatile recipe and I feel better that I made it a little healthier at least.
Helen says
Hi Erica. So happy you like this recipe! It’s really helpful to hear about the changes you made. The versatility is what I love the most – I find it always turns out well even if I make a few tweaks :-). I’m just about to post a mug cake version of this that is pretty healthy too. I think substitutions will work with that too.
Sonya Colley says
Great mini recipe.Easy & Perfect size for air fryer
Helen says
Hi Sonya. Thanks so much for the feedback! I’m planning other ‘mini cakes’ for the air fryer so stay tuned 😉
Priscilla says
I am so grateful to find a recipe that works! Love the crispy outer crust and soft inner texture! Thank you! ♥️
Helen says
I’m so glad it worked out well for you, Priscilla! Thank you so much for letting me know! 🙂
Ally says
Doubled the recipe, used butter, baked in air fryer at 160 for 30 mins. Bread turned out really well. Thank you so much for this super easy recipe! This is definitely a keeper!
Helen says
Hi Ally! So happy to hear it turned out well for you – it’s very helpful to know doubling the ingredients works well. Thank you so much for letting me know!
Kay says
I just made this banana bread in my new air fryer! I turned it over half way through or it wouldn’t have been nearly as perfect! Great fun and delicious!
Helen says
Hi Kay! Congratulations on your new air fryer! They’re amazing, aren’t they? It’s one of those things I never knew I needed until someone kindly gave me one! So happy the banana bread turned out well for you. It’s funny but sometimes I need to turn mine over and other times not. Easy to check though. Thank you for taking the time to review, and hope you enjoy many more recipes in your air fryer! P.S. Look up my recipe for crispy smashed Greek potatoes – I have an air fryer version of the recipe 😉
Deirdre says
Just made this morning. First time I’ve baked in the airfryer usually just cooking chips, chicken etc. I’m delighted with the result it was so yummy. I’ll definitely be making this again. Thanks for the recipe
Helen says
Hello Deirdre! Air fryers are great, aren’t they, and I love that you can make surprising things in it like this! So glad you enjoyed it – thank you for letting me know!