Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, and a cozy hit of cinnamon rounds out the flavor in every slice. The air fryer does something wonderful here, turning the top a deep golden brown while keeping the inside soft and tender, almost custardy near the center. Chopped walnuts fold in for a nice crunch against the soft crumb, if you want that extra texture. Because everything comes together in one bowl and cooks in a compact pan, cleanup is easy and the whole loaf is ready well under an hour. It slices cleanly once cooled for ten minutes, and it holds up nicely whether you serve it warm or at room temperature. This is a solid pick for anyone watching added sugar, and it's the kind of banana bread you'll want to make on repeat.
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Preheat the air fryer to 310°F (155°C) for 3 minutes. Lightly grease a 7-inch round cake pan or a 6-inch loaf pan with butter or nonstick spray, then line the bottom with a round or strip of parchment paper.
In a large bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining.
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