Ripe, well-spotted bananas mash down into a naturally sweet base for this loaf, mellowed with brown sugar and warmed through with cinnamon and vanilla. The air fryer works its magic here, turning out a deep-golden top and a moist, tender crumb in well under an hour, with none of the fuss of heating up a full-size oven. Chopped walnuts add a welcome crunch if you want it, though the bread is plenty good on its own. It slices clean and holds together beautifully, whether you eat it warm off the rack or let it cool completely for neater pieces. This one's a solid pick for a dairy free kitchen, and it comes together with basic pantry staples and one bowl to clean.
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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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