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.
  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 10 min
  • Yield: 4 servings
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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 


  1. 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 a 7-inch round air fryer insert, metal cake pan or foil pan and smooth the top. Sprinkle the top of the batter with the turbinado sugar if desired, for a crunchy, sweet topping.
  2. Put the pan in a 5.3-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.
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