If you love banana bread (don’t we all?) but don’t want a huge loaf of it lying around to tempt you all week, then this mini banana bread recipe is for you!
I’ve yet to meet anyone who doesn’t enjoy a slice of banana bread, ideally still warm from the oven.
No one would deny that freshly baked banana bread is amazing, but I’m not the biggest fan of the creaming of butter and sugar you need to do to get it.
And you don’t always want huge hunks of cake hanging around your kitchen, constantly tempting you to have that second (and third and fourth?) slice.
So here’s why you should make THIS banana bread recipe, and not one of the 1 million other Internet recipes (literally!) you could use:
- It’s just a teensy-weensy little loaf, perfect for last minute entertaining or an emergency banana bread craving. No temptation to scoff the leftovers all to yourself.
- It’s a one bowl banana bread recipe – just mash a ripe banana in a bowl, whisk in an egg, then add sugar, oil, and flour.
- It’s super quick to prepare. I made it today and it literally took me about 5 minutes to whisk up the batter.
- It’s really quick to bake too. Banana bread usually takes about an hour to bake, but this small batch version takes about half of that time, whether you bake it in the oven or in your air fryer.
Erm… so can you make banana bread in an air fryer?
Yes, you read that right. This can be AIR FRYER banana bread! How cool is that? You save energy, time, and power if you make it in your air fryer.
To make this mini cake in an air fryer, you just need to use a really small baking pan or dish. I used a really small glass baking dish that fits into my small air fryer. It’s about 5.5 square inches, but if you don’t have a square pan that’s small enough, a round or rectangular one that fits into your air fryer will be fine.
I lined my little glass pan with baking paper and trimmed the edges, then sprayed it with oil to prevent sticking.
Moist and crunchy!
You’ll find that the top of the banana bread gets browner than it would in the oven. If this bothers you, tuck a bit of aluminium foil over the top during the second half of the cooking time.
Personally, I don’t mind. On the contrary, I love the contrast of the crunchy top with the moist cake below!
Needless to say, the top cooks really quickly in an air fryer. So to check that your banana bread is fully cooked, simply turn it upside down and poke a skewer or fine knife into the bottom. If it comes out virtually clean, it’s done!
How to make banana bread healthy
This small batch banana bread is very adaptable, and very easy to ‘healthify’. Not that the recipe is that bad in the first place (hello bananas!!), but there are definitely ways to make it healthier.
You can change this mini banana bread recipe up by:
- using different oils. I’ve already used canola, olive and coconut oils to make this banana bread!
- varying the flours. Once I used a mixture of whole wheat flour, coconut flour, and hemp seed flour. This one was delicious!
- drastically reducing the sugar, or using maple syrup or date syrup instead.
- adding things like chocolate chips, flaked coconut, and raspberries. All delicious!
Somehow however I adapt it, my banana bread always tastes good. It’s different each time, but good different!
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 FOR YOU…
Pineapple, coconut and banana cake (just divine!)
Peanut butter, banana and chocolate chip cake (my favourite!)
Tempted to buy an air fryer?
I have a super cheapy Kmart air fryer and it does the job just fine, but I hear this Ninja air fryer comes highly recommended!
Really easy mini banana bread (air fryer + oven)
- 1 banana mashed – the riper the better
- 1 egg
- 2 - 3 tablespoons brown sugar (2 tblspns is enough for me)
- 2 tablespoons canola oil I’ve also used olive and coconut oils
- ¼ cup milk
- ¾ cup plain flour mixed with ½ teaspoon baking soda (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.)
Line a very small baking tin or oven safe glass dish (about 5 to 5.5 square inches) with baking paper and trim. Spray with a little oil. If baking in the oven, preheat to 320F / 160C.
In a small bowl, whisk the egg into the mashed banana. Then whisk in the sugar, oil, and milk.
Add the flour and baking soda and mix until just combined.
Pour the batter into the prepared tin/dish 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.
A note on the cooking time
This banana bread usually takes 30 to 35 minutes to bake in my air fryer. In my oven it takes 25 to 30 minutes. Unfortunately I think the baking time will vary according to your oven. Just keep checking from 25 minutes onwards!
A note on how long this banana bread will keep fresh
This banana bread will stay fresh for a few days in an airtight container.
A note on substitutions
I find this banana bread is pretty versatile. I’ve healthified it by reducing the sugar and swapping out the oil and flour for healthier versions (e.g. coconut oil, wholewheat or coconut flour…) and the recipe still works really well.
I’ve also added chocolate chips, coconut flakes and raspberries to the original recipe. I particularly enjoy the raspberry version!
A note on freezing this mini banana bread
This banana bread freezes well. 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.