Air-Fryer Banana Bread

Preheat the air fryer to 325°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy, five to seven minutes. Beat in the egg. Editor’s Tip: Creaming the butter and sugar together for that long of a time seems excessive, but it’s a fundamental step of how to cream butter and sugar together properly.

In another bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the creamed mixture alternately with the mashed banana, beating well after each addition.

Using a rubber spatula, fold in the pecans. Editor's Tip: Be careful not to overmix the batter too much or the loaf will come out dense. Fold just until the pecans seem evenly dispersed throughout the batter.

Transfer the batter to a greased 8-inch round baking pan that will fit in the air fryer. Cover the pan with foil, and cook in the air fryer for 25 minutes. Remove the foil, and continue cooking until a toothpick inserted in the center of the bread comes out clean, 8 to 10 minutes. Cool the bread at room temperature in the pan on a wire rack for 10 minutes. Remove the loaf from the pan, and allow it to cool completely to room temperature. Test Kitchen Tip: In our testing, we found that air-fryer cooking times vary dramatically, even among the best air-fryer brands. Begin checking the banana bread at the first time listed after removing the foil.