Air Fryer Banana Bread

Baking banana bread is much quicker in an air fryer, thanks to the convection-like heat and the need for less batter. Make this round loaf your everyday breakfast go-to: The wheat germ adds a little extra fiber and whole-grain toastiness to your morning.
Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1/2 cup all-purpose flour

1/4 cup wheat germ or whole-wheat flour

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

2 ripe bananas

1/2 cup granulated sugar

1/4 cup vegetable oil

1/4 cup plain yogurt (not Greek)

1/2 teaspoon pure vanilla extract

1 large egg

1 to 2 tablespoons turbinado sugar, optional 

Directions

Special equipment:
a 3.5-quart air fryer
  1. Spray a 7-inch round air-fryer insert, metal cake pan or foil pan with nonstick spray. Set aside.
  2. Whisk together the flour, wheat germ, salt and baking soda in a medium bowl. Mash the bananas until very smooth in a separate medium bowl. Add the granulated sugar, oil, yogurt, vanilla and egg to the banana and whisk until smooth. Sift the dry ingredients over the wet and fold together with a spatula until just combined. Scrape the batter into the prepared pan and smooth the top. Sprinkle the top of the batter with the turbinado sugar if desired, for a crunchy, sweet topping.
  3. Put the pan in a 3.5-quart air fryer and cook at 310 degrees F, turning the pan halfway through, until a toothpick inserted in the middle of the bread comes out clean, 30 to 35 minutes. Transfer the pan to a rack to cool for 10 minutes. Unmold the banana bread from the pan and let cool completely on the rack before slicing into wedges to serve.
Chocolate Chunk Banana Bread
PREMIUM
8m Intermediate 93%
CLASS
Waffled Banana Bread
PREMIUM
Larisa Alvarez

Waffled Banana Bread

30m Easy 98%
CLASS
Air Fryer Spareribs
PREMIUM
29m Easy 97%
CLASS
Air Fryer Do’s and Don’ts
PREMIUM
7m Easy 94%
CLASS