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.
Yield: 4 servings
Total: 1 hr 10 min (includes cooling time)
- onstick baking spray
- 1/2 cup all-purpose flour
- 1/4 cup wheat germ or whole-wheat flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 ripe bananas
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup plain yogurt (not Greek)
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1 to 2 tablespoons turbinado sugar, optional
- Special equipment: a 3.5-quart air fryer
Spray a 7-inch round air-fryer insert, metal cake pan or foil pan with nonstick spray. Set aside.
2. 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 the prepared pan and smooth the top. Sprinkle the top of the batter with the turbinado sugar if desired, for a crunchy, sweet topping.
3. Put the pan in a 3.5-quart air fryer and cook at 310 degrees F, 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.
serving | 1of 6 servings | calories |268 | Total Fat |11g | saturated fat |1g | sodium|227mg|
carbohydrates |40g | dietary fiber| 2g | sugar |25g | protein |4g| cholesterol |32mg |