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)

   Ingredients

• 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

Directions

1. 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 |