Who doesn’t love a squishy, moist banana bread? We’ve added chocolate chips to this one for extra-gooey sweetness. This recipe is a perfect way to use up any leftover fruit – but who are we kidding? We’re buying bananas specifically to make it…
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- 75 g unsalted butter, very soft
- 3 very ripe bananas, about 250g peeled weight
- 1 large egg
- 1 Tbsp. vanilla bean paste
- 150 g light brown soft sugar
- 150 g plain flour
- 1 tsp. baking powder
- 125 g milk chocolate chips
- Step 1Line a 10 x 20cm rectangular air fryer cake tin insert or silicone basket liner that’s at least 7cm deep with baking parchment. Preheat the air fryer to 160°C.
- Step 2In a large bowl, mash the butter and bananas using a fork until combined. Crack in the egg and vanilla and mix to combine.
- Step 3Tip in the sugar, followed by the flour, baking powder and a pinch of salt and mix with a spatula to combine. Fold in the chocolate chips.
- Step 4Scrape the mixture into the prepared tin/liner and smooth to level. Cook for 50min-1hr, until a skewer inserted into the centre comes out clean.
It’s important to preheat your air fryer so your banana bread cooks evenly. We ran our air fryer for 5min before popping in the cake to make sure it was up to temperature.
If you have a dual drawer air fryer, make sure to use the larger basket – this will ensure the air circulates better around the banana bread, meaning it cooks more evenly.
If you don’t like chocolate chips you can leave them out, or swap for 75g roughly chopped nuts.
If your banana bread is getting too brown, cover the top with foil before returning to the air fryer to finish cooking.
Cooking time may vary depending on your air fryer and the size of tin you use. You may need more or less time than the recipe states.
If you like banana bread, why not try our choc chip banana bread muffins?
For more air fryer inspiration, check out our favourite air fryer recipes.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
