Really easy mini banana bread (air fryer + oven)
Got brown bananas hanging around? Fan of freshly baked banana bread? This mini banana bread is a one bowl recipe and there’s no creaming of butter and sugar necessary. Just mix together a few basic pantry ingredients, pop the cake into your oven (or air fryer!!!) and you’ll be enjoying a delicious slice of banana bread in just over half an hour!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 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.
If using an air fryer, pre-heat to 320F / 160C for 3 minutes. 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!
One reader suggests turning the banana bread over half way through cooking. You can try this if you can manage to turn the cake over without it running everywhere!
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.
Calories: 233kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 25mg | Potassium: 178mg | Fiber: 1g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 2.6mg | Calcium: 34mg | Iron: 1.4mg