Really Easy Air Fryer Banana Bread (Mini Loaf!)

A stack of slices of mini banana bread with the rest of the bread in the background

4.89 from 97 votes

Really Easy Air Fryer Banana Bread (Mini Loaf!)

Got a brown banana hanging around? Fan of freshly baked banana bread but don't want a big loaf lying around to tempt you? This mini banana bread is a super easy 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 air fryer (or oven if it's already on) and you’ll be enjoying a delicious slice of healthy banana bread in around just 30 minutes.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Helen Schofield

Equipment

Ingredients

1 banana small to medium (about ⅓ cup), 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!)

cups/ounces - grams/ml

Instructions

Line a very small ovenproof baking pan, glass dish or mini loaf pan (I've used 5 sq inches and also a 5x3 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. Add a drizzle more milk if the mixture seems at all dry (certain flours such as whole wheat and coconut are more absorbent than all purpose flour). 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.

Video

Notes

Banana: Because this is a mini banana bread, I use a small to medium banana for this recipe (or about a third of a cup). You can vary the amount of mashed banana a bit, but if you use too much the base of the bread can become a bit heavy (although it's still delicious!).

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!

Since sometimes an air fryer cooks the top of a cake faster than the inside, you can turn the banana bread over 5 minutes before the end of the cooking time.

Storing: This banana bread will keep fresh for a few days in an airtight container.

Substitutions: This small batch banana cake is very 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.

Note that some types of flour such as whole wheat or coconut flour have a drying effect. To counter this, simply drizzle in a little more milk if the mixture seems dry.

I’ve also added chocolate chips, coconut flakes and raspberries to the original recipe. I particularly enjoy the raspberry version!

Freezing instructions: 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.

Finally, if you have lots of ripe bananas hanging around, you might like to try this Greek yogurt banana bread, or this carrot and banana muffin recipe as well! (perfect for lunch boxes!)

Nutrition