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Air fryer banana bread is easy to make and bakes in only 40 minutes. It’s loaded with nuts, has delicious banana flavor and is so good you’ll be wanting more. Perfect for breakfast or a snack.
Yes, you can make banana bread in an air fryer and it takes way less time than baking it in the oven! It’s moist and delicious, with loads of banana flavor. It’s also wonderful toasted!
Why You’ll Love This Recipe
- Quick breads come out nice and light in the air fryer.
- Easy to make and perfect as snacks, desserts or breakfast.
- Moist and soft on the inside.
- Great for Sunday breakfast with a cup of coffee or milk.
Ingredients You’ll Need
- Unsalted Butter – I like unsalted, but if you only have salted butter that would be okay too.
- Granulated Sugar – white granulated sugar works the best.
- Eggs – these should be room temperature
- Banana – Use a ripe banana.
- Vanilla Extract – gives the muffins a light vanilla flavor.
- All-Purpose Flour – I use all-purpose flour, but you can also use whole wheat flour.
- Sour Cream – adds moisture without thinning the batter.
- Baking Soda – a leaving agent that helps the bread rise.
- Walnuts – adds a delicious crunch.
How To Make This Recipe
In a large mixing bowl, mix the butter, sugar, egg together. Then add the banana, sour cream, and vanilla extract and mix well.
In a separate bowl, mix together the flour and baking soda. Add the dry ingredients to the bowl of wet ingredients and mix well until everything is combined.
Fold in the diced walnuts.
Spray the baking pans with nonstick cooking spray. Pour in the batter in the pans until they are about 2/3 full.
Bake at 320 degrees F for 20-30 minutes. Insert a toothpick down the center to check for doneness. Slice and enjoy!
- This recipe turns out best using ripe bananas! The riper the banana, the sweeter your banana bread will be.
- I recommend investing in mini loaf pans, as baked goods cook better in the air fryer when they’re mini.
- The perfect way to use up ripe bananas.
- Don’t over mix. Mix the ingredients just until combined.
- You can use silicone muffin cups for this recipe or foil muffin cups if you prefer muffins instead of a loaf pan.
- Toss in some chocolate chips, pecans, pistachios, or even some macadamia nuts to mix it up a bit.
- Add some cocoa powder and make chocolate banana bread.
- Try other spices like cinnamon, ground ginger or nutmeg.
Storing & Freezing
Storing: Store in an airtight container for 2 days on a counter or up to a week in a refrigerator.
Freezing: Cool the banana bread completely, then wrap it up in plastic wrap. Freeze for about a month.
Yes, they are basically the same, but bread is baked in loaf pans and muffins are baked in muffin liners.
One of the biggest culprits of banana bread not rising is because the baking soda is expired. Be sure to use fresh baking soda.
The best way is with a potato masher, a mixer or a fork.
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 eggs
- 1 medium ripe banana
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup sour cream
- 1/2 teaspoon baking soda
- 1/2 cup walnuts, diced
- In a large mixing bowl, mix the butter, sugar, egg together. Then add the banana, sour cream, and vanilla extract and mix well.
- In a separate bowl, mix together the flour and baking soda. Add the dry ingredients to the bowl of wet ingredients and mix well until everything is combined.
- Fold in the diced walnuts.
- Spray the baking pans with nonstick cooking spray. Pour in the batter in the pans until they are about 2/3 full.
- Bake at 320° F for 20-30 minutes. Insert a toothpick down the center to check for doneness. Slice and enjoy!
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