Serves 7-8 Total

Time: 40 mins including preparation

Airfry 160°c-180°c depending on the power of your airfryer (if in doubt start on high and reduce half way through the cooking time)

*This recipe can be made soy free and gluten free by using another plant milk and GF flour.

This recipe is adapted from my book ‘Waste Not Want Not – In the Kitchen’. I’ve added chocolate chips, and therefore it has less sugar than normal. However, if you like sweet treats, then add more sugar as needed. 

This incredibly easy banana loaf recipe is packed with flavour and moisture. It’s the perfect way to transform those overripe bananas into a delicious treat. It uses readily available ingredients and comes together in under 40 minutes, making it a fantastic option for a quick bake or a delightful afternoon snack.

Ingredients:

Wet:

  • 3 large, overripe bananas (around 225g mashed)
  • 100ml dairy-free milk (almond, oat, soy all work well!)
  • 75ml vegetable oil
  • 1 TSP vanilla extract

Dry:

  • 200g self-raising flour
  • 75g caster sugar (or alternative such as coconut sugar or date syrup)
  • 1 TSP baking powder
  • 1 TSP ground cinnamon
  • 1½ TSP ground nutmeg (optional)
  • A pinch of salt
  • 50g chocolate chips or chopped walnuts or pecans

Method:

1. Preheat your oven to 180°C (160°C fan) and set out 7-8 muffin cases

2. In a blender, combine the bananas, dairy-free milk, oil, vanilla extract, until smooth.

3. In a separate bowl, sift together the self-raising flour, caster sugar, brown sugar, baking powder, cinnamon, nutmeg and salt.

4. Gradually stir in the wet mix ingredients into the dry until combined.

5. Fold the chocolate chips into the batter at this stage.

6. Pour the batter into your prepared muffin cases and bake in the airfryer for 20-25 minutes, or until a skewer inserted into the centre comes out clean.

7. Let the loaves cool on a wire rack for 15 minutes.