Air Fryer Banana Bread
Air Fryer Banana Bread is made with ripe bananas, brown sugar, butter, and cinnamon; bake at 310°F for 35 minutes until moist with a caramelized top.
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Method
- 1
Mash bananas in a large bowl, then mix in melted butter, brown sugar, egg, and vanilla until smooth.
- 2
Add flour, baking soda, salt, and cinnamon, stirring until just combined with no dry streaks remaining.
- 3
Pour batter into a greased 6-inch round pan or small loaf pan that fits your air fryer, filling no more than two-thirds full.
- 4
Top with chopped walnuts and a sprinkle of raw sugar if desired.
- 5
Air fry at 310°F for 30-35 minutes, covering loosely with foil after 20 minutes to prevent over-browning.
- 6
Cool in the pan for 10 minutes before turning out onto a wire rack.
Pro tip. The lower temperature is key for banana bread in an air fryer — it allows the center to cook through without burning the top. The riper your bananas, the sweeter and more moist the bread will be.
Why the air fryer wins here
- Ready in 35 minutes. The same dish takes about 56 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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