Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, while brown sugar and a good hit of cinnamon round out the flavor with warm, cozy notes. The air fryer works its magic here, turning out a deep-golden crust in well under an hour while keeping the crumb soft and tender inside. Chopped walnuts add a satisfying crunch if you want it, but the loaf holds together beautifully with or without them. Because it's made in a compact pan, you get that classic banana bread texture without heating up the whole kitchen. This one slices cleanly and tastes just as good warm from the pan as it does the next day, making it a reliably good pick for an egg free baking rotation.
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Learn more →8 servings
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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