Air-fryer banana bread

• servings: 12 servings
• total time: 1 hour 10 minutes

Ingredients

150ml sunflower or vegetable oil, plus extra for the tin

150g caster sugar

150g self-raising flour

1 tsp baking powder

2 eggs

2 overripe bananas

50g pecans, chopped (optional)

50g chocolate chips (optional)

Directions

Oil a 1-litre loaf tin and line with baking parchment – you’ll need to make sure this will fit in the air-fryer basket. If it doesn’t, use a muffin tin or shape that will work with your machine.

Heat the air-fryer to 160C. Combine the oil, sugar, flour, baking powder and eggs in a bowl. Mash the bananas, then mix into the batter. Mix in half the pecans and all of the chocolate chips. Pour into the tin and top with the remaining pecans.

Bake for 45 mins-1 hr until a skewer inserted in the middle comes out clean. Check after 20 mins in case it’s beginning to brown too much. If so, turn the heat down to 140C, or cover with foil to prevent burning. Leave to cool on a wire rack before serving. Will keep in an airtight container for up to three days.

Nutrition

• Calories: 231
• Total Fat: 13 g
• Saturated Fat: 1 g
• Sodium: 0.3 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 2 g