Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, while brown sugar, cinnamon, and a splash of vanilla round out the flavor with warm, cozy notes. The air fryer works surprisingly well here, circulating heat to create a deep golden crust in well under an hour while keeping the center soft and tender. Folding in chopped walnuts adds a nice crunch against the soft crumb, and the parchment-lined pan makes for an easy release once it's cooled. This one comes together in a single bowl with minimal cleanup, and it slices beautifully whether served warm or at room temperature. It's a solid choice to add to a wheat free baking rotation, especially when you want banana bread without turning on the oven.
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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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