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. 😉
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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.
Olivia says
Ok I’ve never had success with baking recipes because I need smaller batches (I live alone and don’t need the extra temptation) and I have limited ingredients (I rarely have flour or butter in the apt). But this actually turned out really great! I used almond milk, replaced flour with oat flour that I ground up, and used coconut oil. My bananas were on the smaller size, so I used 1 1/2, then sliced the last 1/2 up and layered it across the top. I have a small square ramekin dish, about 7×7, and it fit perfectly. It didn’t come out crispy like some other reviewers said. Rare that I bookmark and save a recipe for future use, but this one definitely make the cut! Thanks!
I also feel way less guilty eating half of this in one sitting 🙂
Helen says
Hi Olivia, and thank you so much for your review – I so appreciate it! It makes me very happy to hear that this worked out so well for you. I came up with this recipe exactly for the reasons you describe – have a little treat but remove the temptation to scoff yourself silly! It’s also great to hear that your substitutions worked out well. I’ve made this recipe with many substitutions and find it usually works well whatever you substitute!
Jonathan says
I followed the recipe and cooked it in the airfryer and it came out amazing!! Thank you for this 🙂
Helen says
Ahhh thanks, Jonathon! I really appreciate you taking the time to leave a review and rating 🙂
Hazel says
If you make them in the egg bite thing, how much do you need to reduce the cooking time?
Helen says
Hi Hazel! What do you mean by ‘egg bite thing’? Do you mean so that you’re making something almost like mini muffins? If so, I’d say start with 10 minutes and check for doneness after that. Then keep putting back in for another couple of minutes until done. Good luck!
Juliana says
Hi! Thank you for this recipe! I would like to ask a question, can I replace the oil with melted butter? And is it the same measurement? Thank you!! Have a great day!
Helen says
Hello Juliana! Sorry I’m replying a bit late to this! Yes, it’s absolutely fine to use butter instead – this is a pretty adaptable recipe. The butter will probably just give it an even yummier flavour! Enjoy! (oh and yes same amount – just use melted butter)
Brandy says
Can you use baking powder if you don’t have baking soda?
Helen says
Hi Brandy! Yes you can but you’ll need a little more baking powder – say 1 teaspoon. You don’t want too much because you don’t want to be able to taste it in the cake of course. Or do you have self raising flour? That works too 😉
Iris says
Are we able to replace milk with soy milk And flour with rice flour to as as non dairy And gluten free friendly?
Helen says
Hello Iris! I haven’t tried it with soy milk and rice flour but I have tried various other healthy combinations – such as coconut flour, coconut oil and wholemeal flour. Generally I find this recipe is pretty adaptable so I’d say you should risk giving it a go. As it’s a small loaf you don’t have much to lose. Good luck!
Iris says
Hey Helen,
Thanks for replying!! I went ahead and used self raising flour and soy milk and dumped it in the air fryer for 30 mins.
It came out with a pretty hard crust and the insides taste ok but definitely could have been more moist…
Any suggestions on how to improve this? Perhaps reduce the cooking time?
Helen says
Hi Iris! This cake does come out with a crustier crust than average, but if it gets too crusty/brown I just tuck a piece of aluminium foil over the top part way through cooking. The dryness could be down to the cooking time. Try checking the cake on the bottom after about 20 minutes and go from there. It could be that the cooking time varies slightly according to exact ingredients and air fryer brand. You could also try turning the temperature down slightly.
Also, did you use a really small banana? If so try a medium one. I once made this with a really large banana and it turned out a bit too dense, but I think adding a bit more banana can keep things moist. Lastly, make sure you mix the ingredients until they are just combined. I doubt that is the issue but just in case… Good luck! Let me know how you get on!
Ainsley says
I forgot to preheat my airfryer!
Helen says
I don’t think that would make or break the recipe, Ainsley. How did it turn out in the end?
Valerie says
Hi. Can sodium bicarbonate be use to substitute baking soda ?
Helen says
Hi Valerie! Yes no problem at all. They are just different names for the same thing. I hope you enjoy it! 🙂
Vanin says
Wow! You read MY mind too… it’s just me alone here and I had bananas that needed to be baked in an air fryer. I love that you are so flexible bc I didn’t have butter or sour cream or cinnamon which several other recipes called for. I wasnt about to leave the house during quarantine! Thanks for all the ideas and subs. Really really made me feel better!
Helen says
Hi, and I’m SO glad this recipe cheered you up at a not-so-fun time! We need a few treats, right? It’s also really helpful to know that the substitutions suggestions helped, so thanks for that too. Hope you have a good day today, Vanin!
Lorna Hodkinson says
O…….M…….G…. so quick, so easy and so DELICIOUS!!!! After having tried another Scrummy Lane recipe a few days ago I was confident this would be good, but WOW, this exceeded all expectations. I had been looking for a desert recipe using just one banana (to hopefully feed 2 lol) when this recipe dropped into my emails. It’s like Helen is reading my mind lol. So I made it this evening. I used 2 tbsp sugar (1 demerara, 1 soft brown), melted butter in place of oil and 1/2 tsp nutmeg. I oven baked mine (no air fryer 🙁 ), it did take a little longer at about 40 minutes and didn’t brown a whole lot, but that didn’t stop me and hubby devouring it (topped with a little crunchie chocolate spread . Absolutely SCRUMMY!!!!!!
Helen says
Hi Lorna! I AM reading your mind… CREEPY, HUH? Only kidding… I’m so glad you’re enjoying my recipes! I think I first made this when I only had 1 really ripe banana. My husband always threatens to throw them away so I make a lot of banana bread! Thank you so much for your feedback on this recipe. It’s good to know it can take a little longer according to your oven. I love that you added nutmeg… and chocolate! Yum! P.S. Another one for you to try: peanut butter, banana and chocolate chip cake!!!
Sindy says
I made this Banana bread this evening, I added a little nutmeg and cinnamon. It was great, thanks for the recipe.
Helen says
Hi Sindy, thank you so much for the feedback. I love the idea of adding spices! I’m going to do that next time too. I have about 4 way overripe bananas just crying out to be made into banana bread right now 😉
Gina says
Not sweet enough! Or very little flavor .. it looked great but disappointed in the taste ..
Helen says
Hi Gina! Thanks for the feedback! I use oil to keep this recipe super simple, but I think using melted butter instead of oil would add to the flavour. Also make sure you use the ripest banana you can for maximum sweetness and banana flavour. You could add a bit of vanilla essence too, and I think the recipe would still work if you added a bit more sugar. I often keep my recipes on the less sweet side, but it’s fine to add more if you like. I hope you’ll give the recipe another go!
Maureen Byrd says
Can I use the tiny foil cake pans for this recipe? It sounds like. a wonderful recipe with different ways to make it. I just bought an Airfryer and need to try this recipe. Thank you.
Helen says
Hi Maureen! Yes, why not? If they’re really tiny you could make two. They may cook a little faster if they’re a lot smaller though so just keep an eye on them! Good luck!
Stephanie says
I made a double batch last night in the air fryer. (A double batch came out to just over two cups of batter.) I added mini chocolate chips to one cup of batter. I checked the bread at about 17 minutes and it was still wet in the middle. At 26 minutes it tested done with my cake tester. I didn’t need to flip it, as some suggested. It turned out fantastically! Super easy recipe!
Helen says
Thanks so much for the vote of confidence, Stephanie! I never flip mine either. So glad you enjoyed it!
Gina says
I love it. I flipped it half way and it was perfect.
Helen says
So great to hear, Gina! Quite a few people seem to be recommending flipping it half way. I have to try that and if it works for me too I’ll amend the recipe!
Charlie says
I used perforated paper and made a sling, when it was 5 minutes from being done I flipped because I like the outside crispy. This was awesome. I used coconut oil. Will make this again. I will add more banana and some nuts as well. thanks for the great recipe.
Helen says
Thanks so much for the feedback, Charlie. I like your idea of flipping just for the last 5 minutes! 🙂
Linda says
Delicious and perfect size. Because of the comment about the bottom being a bit under done I just flipped mine for the last 8 minutes and it came out perfect!
Thanks,
Linda
Helen says
Ah, smart move, Linda! Thanks for that suggestion, and so glad you enjoyed it!
Nicole says
Such a simple delicious recipe, I just doubled mine up as I have quite a large air fryer and came out perfectly even the kids agree!! Not a crumb left…
Helen says
Hi Nicole! Thank you so much for letting me know how you got on with this recipe. Fabulous idea to double up on the recipe. Good to know it still worked well – in fact I’ll have to add a note to the recipe. Also, you may be interested in the latest recipe I’ve just posted – banana bread breakfast waffles (just 3 healthy ingredients, 10 minutes!)
Jenn says
This small batch of banana bread was exactly what I needed today! My spotty bananas thank you!
Helen says
Hi Jenn! Please tell your spotty bananas ‘You’re welcome!’ 😉
Jennifer Farley says
Delicious flavor and texture! Love this mini recipe version!
Helen says
Thank you so much for leaving your review, Jennifer – really appreciate it!
Onlinecake.in says
Oh yum! Love mini banana bread but never tried making them at home. Will have to try this!
Helen says
Thank you!
Karly says
Love mini loaves! Thanks for sharing!
Helen says
Thank you, Karly! And you’re welcome 😉