Air Fryer Banana Cake moist & soft

Air Fryer Banana Cake moist & soft

The Air Fryer Banana Cake moist & soft (just takes ten minutes, no sugar added). With its exceptionally moist texture, this cake is rich, buttery, and wonderfully soft. This banana cake is super delicious with loads of banana flavour! Hope you enjoy the recipe! Give it a try and let me know

(No Sugar Added, only in 10 mins)**

Ingredients For Air Fryer Banana Cake moist & soft

Dry ingredients:

  1. ½ teaspoon baking powder
  2. 1 cup all-purpose flour
  3. 1/2 tsp baking soda
  4. 1/2 tsp salt

Wet ingredients:

  1. ½ cup + 2 tablespoons mashed banana, or approximately 1 very large cup
  2. ½ cup packed golden brown sugar
  3. ½ cup plain yogurt (use Greek yogurt if desired)
  4. ¼ cup vegetable oil
  5. 1 large egg
  6. 1 teaspoon vanilla extract
  7. chopped walnut(optional)

Instructions For Air Fryer Banana Cake moist & soft

  1. 1. In a bowl, whisk together salt, baking soda, baking powder, and all-purpose flour.
  2. 2. and 3. In a smooth-running blender, combine the mashed banana, yoghurt, brown sugar, oil, egg, and vanilla essence.
  3. Spoon batter into a 6-inch cake pan that has been buttered, level the top, and then top with chopped walnuts.
  4.  Set the air fryer’s temperature to 340 degrees for five minutes (I use this time to prepare the batter). Reduce to 330 degrees for 35 minutes after the five minutes are over. Place the cake pan on the hot surface and cook it through.

Don’t Over Mix: Overmixing can cause gluten to form, which could result in dense, difficult banana cake instead of the desired light, fluffy texture.

Baking time: Compared to an oven-baked cake, the top of this banana cake made in an air fryer will be darker. Thus, cake that appears done on the outside may still be undercooked on the inside. After 35 minutes, when a toothpick or thin knife is inserted into the cake, it should come out clean or with a few crumbs attached. If not, bake the cake for a further five to ten minutes.


  • Fully mash the bananas. A fork would work just as well, but I prefer to use a potato masher.
  • Greek yoghurt can be substituted for the ordinary yoghurt in the recipe by using ¼ cup plus 2 teaspoons of plain Greek yoghurt and 2 tablespoons of water.
  • One 6-inch round baking pan is used for cakes.
  • Used Air Fryer: This recipe was tried in a 6 quart Instant Pot Vortex Air Fryer; other brands may require a different amount of cooking time.


Serving: 1 Serving | Calories: 162kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 220mg | Fiber: 1g | Sugar: 16g

Leave a Comment