Ripe mashed bananas bring natural sweetness and moisture to this loaf, while brown sugar and a warm hint of cinnamon round out the flavor in every slice. Cooking it in the air fryer gives you a deep-golden, crackly top and a tender, moist crumb without heating up the whole kitchen. Toasted walnuts folded into the batter add a nice bit of crunch if you want it, and the whole thing comes together in one bowl with minimal fuss. It slices cleanly once cooled and holds up beautifully whether you eat it warm or at room temperature. This one's a solid pick for a gluten free banana bread craving, and the air fryer method means you get a full loaf's worth of flavor in a fraction of the usual bake time.
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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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