If you’re looking to try some baking in your air fryer, these air fryer banana cupcakes are a fantastic choice. Using everyday ingredients you likely already have in your pantry, they come together in just ten minutes! I love pairing them with some yogurt for a healthy breakfast option, but they also make a delicious snack at any time of day.
These mini cupcakes are the perfect alternative to the classic banana bread, which is often the go-to recipe when you have a few overripe bananas. I personally prefer making these air-fried banana and oat cupcakes because they’re so simple yet incredibly delicious. Plus, the individual portion sizes make them incredibly convenient. Whether you want to pop one into the kids’ lunch box or grab one on your way out the door in the morning, these cupcakes are the perfect size for a quick and satisfying snack.
What I love most about these cupcakes is how versatile they are. You can easily customize the recipe to suit your taste or dietary needs. Add some cinnamon or a handful of chocolate chips for extra flavor, or even mix in some nuts for added texture. The oats provide a nice, hearty base, while the bananas offer natural sweetness and moisture, making them wonderfully soft and flavorful.
Not only are these air fryer banana cupcakes quick and easy to make, but they also make use of those overripe bananas that might otherwise go to waste. So, next time you’re looking for a fast, wholesome snack or breakfast option, give these air-fried banana cupcakes a try. They’ll become a go-to recipe in your baking rotation in no time!
PREP 10 minutes
COOK 10 minutes
KIT you will need an air fryer, silicone moulds, a large mixing bowl.
Ingredients for Air Fryer Banana Cupcakes
3 very ripe bananas
A squeeze of maple syrup
3 eggs
2 tablespoons of milk
1 teaspoon of baking soda (bicarbonate of soda)
1/2 teaspoon of cinnamon
1 cup of flour
1/3 of a cup of rolled oats
A good squeeze of honey.
Method
I started by slicing three ripe bananas and placing them into a large mixing bowl. The riper the bananas, the sweeter and more flavourful your cupcakes will be. To the bananas, I added a generous squeeze of maple syrup for a hint of rich sweetness, along with three eggs to bind everything together. I poured in two tablespoons of milk, then added one teaspoon of baking soda, half a teaspoon of cinnamon for warmth, one cup of plain flour, and a third of a cup of rolled oats for texture. I finished the mix with another good squeeze of honey to deepen the natural sweetness.
Once all the ingredients were in the bowl, I gave the mixture a thorough stir until everything was well combined into a smooth, thick batter. I then spooned the mixture evenly into silicone cupcake moulds – these work perfectly in the air fryer and help the cakes cook evenly without sticking.
I carefully placed the filled moulds into the air fryer basket and set the temperature to 180°C. They baked for around 10 minutes, rising beautifully and turning golden on top. To check they were done, I inserted a sharp knife into the centre of one. If it comes out clean, they’re ready!
After baking, I removed the banana cupcakes from the air fryer and allowed them to cool slightly before enjoying.
These mini banana cupcakes are not only soft and naturally sweet, but they’re also wonderfully customisable. Try adding chocolate chips, chopped nuts, or dried fruit like raisins or cranberries. You could even sprinkle brown sugar on top before baking for a caramelised crust.
They’re perfect as a snack, breakfast on the go, or a lunchbox treat – wholesome, delicious, and so easy to make!
Tips for Air Fryer Banana Cupcakes
1. Use Overripe Bananas:
The riper the bananas, the better the flavour and natural sweetness. Brown-spotted bananas are ideal for soft, moist cupcakes.
2. Mash Well:
Make sure the banana is mashed smoothly to avoid large lumps in your batter. This helps the cupcakes bake evenly.
3. Don’t Overmix:
Once you combine the wet and dry ingredients, mix until just incorporated. Overmixing can lead to dense, rubbery cupcakes instead of light and fluffy ones.
4. Use Cupcake Liners or Silicone Moulds:
Place your cupcake cases in silicone moulds or a muffin tray that fits in your air fryer basket. This helps keep the shape and prevents spills.
5. Preheat Your Air Fryer:
Preheat at 160°C (320°F) for 2 or 3 minutes. A preheated air fryer helps the cupcakes start baking immediately for an even rise.
6. Fill Cases ¾ Full:
Don’t overfill the cases as the banana cupcakes rise well in the air fryer. Filling them about three-quarters full ensures they won’t overflow while baking.
7. Air Fry at a Lower Temperature:
Bake at 160°C (320°F) for 12 to 15 minutes. A lower temperature prevents the tops from browning too fast before the centre cooks through.
8. Check for Doneness:
Insert a skewer or toothpick into the centre and if it comes out clean or with a few crumbs, they’re done. If not, give them a few more minutes.
9. Cool Before Frosting:
Let cupcakes cool completely before adding any frosting or toppings to prevent melting.
10. Customise Your Toppings:
Try a swirl of cream cheese frosting, a drizzle of chocolate, or a sprinkle of chopped nuts or banana chips for extra flair.
With these tips, your banana cupcakes will come out soft, moist, and full of flavour every time!
Similar recipes
So if you like these easy air fryer banana cupcakes you might also like my simple air fryer carrot cake, the air fryer blueberry cupcakes or my air fryer oat cupcakes.
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