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…
Advertisement - Continue Reading Below
Yields:
10 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Ingredients
75g
unsalted butter, very soft
3
very ripe bananas, about 250g peeled weight
1
large egg
1Tbsp.
vanilla bean paste
150g
light brown soft sugar
150g
plain flour
1tsp.
baking powder
125g
milk chocolate chips
Directions
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is 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.
