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Air Fryer Banana Bread

Air Fryer Banana Bread
Food Network
Prep Time
1h 10 min
Yields
4 servings

Baking banana bread is much quicker in an air fryer, thanks to the convection-like heat and the need for less batter. Make this round loaf your everyday breakfast go-to: The wheat germ adds a little extra fiber and whole-grain toastiness to your morning.

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ingredients

½
cup all-purpose flour
¼
cup wheat germ or whole-wheat flour
½
tsp kosher salt
¼
tsp baking soda
2
ripe bananas
½
cup granulated sugar
¼
cup vegetable oil
¼
cup plain yogurt (not Greek)
½
tsp pure vanilla extract
1
large egg
1-2
tbsp turbinado sugar, optional
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directions

Notes

Special equipment: a 3.5-quart air fryer and insert.

Step 1

Whisk together the flour, wheat germ, salt and baking soda in a medium bowl. Mash the bananas until very smooth in a separate medium bowl. Add the granulated sugar, oil, yogurt, vanilla and egg to the banana and whisk until smooth. Sift the dry ingredients over the wet and fold together with a spatula until just combined. Scrape the batter into a 7-inch round air fryer insert, metal cake pan or foil pan and smooth the top. Sprinkle the top of the batter with the turbinado sugar if desired, for a crunchy, sweet topping.

Step 2

Put the pan in a 5.3-quart air fryer and cook at 310ºF, turning the pan halfway through, until a toothpick inserted in the middle of the bread comes out clean, 30 to 35 minutes. Transfer the pan to a rack to cool for 10 minutes. Unmold the banana bread from the pan and let cool completely on the rack before slicing into wedges to serve.

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