Ripe, well-spotted bananas mash down into a thick, fragrant base that gives this loaf its natural sweetness and moist crumb, with brown sugar and a hit of vanilla deepening the flavor. A touch of cinnamon warms things up, and the air fryer works surprisingly well here, turning out a deep-golden top in well under an hour while keeping the inside soft and tender. Folding the batter just until combined is the real trick — those small lumps of banana and light streaks are exactly what you want before it hits the basket. Chopped walnuts fold in for crunch if you like a bit of texture against the soft crumb, but the loaf holds together beautifully with or without them. It slices clean once cooled slightly, whether you're serving it warm with the toothpick test barely passed or letting it rest to room temperature. This one's an easy, satisfying pick for a Lactose Free kitchen, no special equipment beyond the air fryer required.
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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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