Air Fryer Banana Cake
Air fryer banana cake is a small, soft cake that turns two overripe bananas into eight slices without heating a full-size oven. The batter is mixed in one bowl, poured into a 15cm tin and baked at 160°C for 35 minutes, until the top is golden and a skewer comes out clean. It suits a small household, and it keeps well for a few days in a tin.
- Total
- 1 h 28 min
- Prep
- 10 min
- Cook
- 38 min
- Serves
- 8
- Per 1 slice
- 215kcal
Why air fryer banana cake works
The small, fast-moving space of the basket cooks a compact cake quickly, and the sugar in the bananas browns nicely on top. The hot air dries the surface faster than an oven does, which is why the foil step matters. The mashed fruit keeps the crumb soft and moist, so the cake is good for several days. Bananas should be properly ripe with brown spots, as they provide both sweetness and moisture.
Air fryer banana cake method
Tap a time to start a timer.
- Preheat and prepare the tin Heat the air fryer to 160°C for . Grease the tin with a little butter and line the base with a circle of baking paper.
- Mix the wet ingredients Mash the bananas with a fork in a large bowl until mostly smooth, leaving a few small lumps. Stir in the melted butter and sugar, then whisk in the egg and vanilla extract.
- Fold in the flour Sift the flour and salt over the bowl. Fold with a spatula until you can no longer see dry flour. Stop as soon as it is mixed, as overmixing makes the cake tough.
- Fill the tin Pour the batter into the tin and level the top. Tap the tin gently on the worktop to knock out any large air bubbles.
- Bake Lower the tin into the basket and bake at 160°C for . After , cover the top loosely with a small piece of foil if it is browning fast. The cake is done when a skewer pushed into the centre comes out clean.
- Cool Lift the tin out carefully and leave the cake to cool in it for . Turn it out onto a wire rack and leave for another before slicing.
Serving and storing
Serve the cake plain, spread with butter, or with a spoonful of Greek yoghurt for a simple pudding. Swap the caster sugar for light soft brown sugar if you want a deeper, caramel flavour. If you have a few bananas left over, air fryer banana muffins are a good way to use them, and air fryer lemon cake is another cake that fits the basket.
Common problems and fixes for Air Fryer Banana Cake
- The top is dark but the middle is still wet.
- Air fryers brown from above. Cover the cake loosely with foil after 20 minutes, tucked under the tin so it does not blow around, and keep baking until a skewer comes out clean.
- The baking paper lifts and flaps in the basket.
- Only line the base of the tin, so the batter holds the paper down. Never preheat the basket with loose paper in it.
- The cake is dense and gummy.
- The batter was overmixed, or the bananas were not ripe enough. Fold in the flour just until combined, and use bananas with plenty of brown spots.
Frequently asked questions about Air Fryer Banana Cake
What size tin fits in the air fryer?
A 15cm round tin fits most 4–5.5 litre baskets. Measure the basket first and leave about 1cm around the tin so air can circulate. A larger 18cm tin only fits big or oven-style air fryers.
Can I use plain flour instead of self-raising?
Yes. Use 150g plain flour with 2 tsp baking powder, and mix them together before sifting.
How do I store banana cake?
Once cold, keep it in an airtight tin for up to 4 days, or freeze individual slices wrapped in cling film for up to 3 months.
Can I add chocolate chips or nuts?
Yes. Fold in 50g of chocolate chips or chopped walnuts with the flour. The cake may need up to 5 minutes longer.
How did you like the recipe?
4.8 / 5 · 51 ratings
