Eosinophilic Esophagitis Friendly Air Fryer Banana Bread
Total time1 hr 5 min
Prep time10 min
Cook time45 min
4.7(25)
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Learn more →Ingredients
8 servings
- 3 medium ripe bananas (about 1 ¼ cups mashed)
- ⅓ cup unsalted butter, melted and slightly cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup packed light brown sugar
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
Instructions
- 1
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.
- 2
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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