This Air Fryer Banana Cake recipe is light and fluffy but still a super moist cake – man oh man – it’s so good with so much banana flavor! And – it was really easy dessert to make!!! I tend to cook more than bake – but this might make a baker out of me yet!
I also whipped up a cream cheese buttercream frosting – and that was easy too! Can you tell I’m not a pastry chef?! But here’s the thing – if I can do it – so can you! It’s so easy and DELICIOUS!!!! This cake really hits the sweet tooth but because it’s banana cake – it’s not overly sweet.
Because I used my air fryer – I ended up using smaller pans – but then I decided to fancy up and do a layer cake (ok – it’s still a simple cake but it felt fancy to me). So artsy! hahaha
What’s in Banana Cake?
Well – making a cake from scratch is really pretty simple! The ingredients are similar to my air fryer banana bread recipe but the combinations are different to make it light and fluffy for a delicious cake! Here’s what you’ll need:
- all purpose flour
- baking soda
- baking powder
- Ripe bananas
- lemon juice
- brown sugar
- white sugar
- butter, softened
- large egg
- vanilla (or vanilla extract)
- walnuts (optional) – you can use whatever your favorite nut is
- chocolate chips (optional)
The frosting is really the best part – right? I chose to do a cream cheese buttercream – from scratch – cuz I’m that fancy now! Here’s what you’ll need for that:
- cream cheese, room temperature
- butter, softenend
- lemon juice & zest (1 lemon is enough for the whole recipe)
- powdered sugar
How do you make cake in the air fryer?
It’s easy peasy – I’m not much of a baker but I was able to make this easily! For the cake:
- Pre heat air fryer to 350 (my oven style requires a preheat – I recommend it for a cake so it’s starting in a hot oven)
- Grease and flour two 7″ pans
- In a medium bowl, add mashed bananas and lemon juice, set aside
- In a large mixing bowl, beat together butter, brown and white sugar until combined with hand mixer
- Add in egg and vanilla and mix ingredients on high until light & fluffy (almost the texture of frosting). Set aside.
- In a separate bowl, combine dry ingredients (flour, baking soda, cinnamon and salt)
- Alternate adding flour mixture and buttermilk to wet ingredients (sugar/egg batter). Mix on medium setting just until combined
- Fold in bananas and pour cake batter into prepared pan (s)
- Sprinkle walnuts on top of both cakes
- Put cake pans into air fryer and reduce heat to 300 degrees.
- Bake 20 minutes or until toothpick inserted in center comes out clean. (do not overbake – check at 15-17 min)
- Remove from oven. For best results, cover with plastic wrap and place pan in freezer for 45 minutes. This helps keep the cake extra moist!
For the frosting – it’s easy too! While your cake is baking,
- Cream together butter & cream cheese until fluffy.
- Add in vanilla, lemon zest & juice
- Add powdered sugar a little at a time until you reach desired consistency
- Spread over cooled cake and layer!
What baking pan should I use in my air fryer?
The main issue you’ll likely run into is is the size, shape and kind of air fryers you have. My air fryer basket has a little handle on the screen – so I would take that screen out and just set the cake pan in the bottom of the basket. But then I’d only be able to do one cake at a time. Which is fine – just takes longer.
With the oven style air fryer – I could either do one larger cake or two smaller. I just purchased these 7″ deep dish pizza pans from William Sonoma and thought they would be perfect for a little mini cake – and they were!
Best Air Fryer Accessories
Here’s my ultimate list of best air fryer accessories – whether you have a basket- or oven-style! I’ve also included a price guide as well as my favorite recipes for those accessories.
In terms of baking the cake – nothing is different than an oven. I wouldn’t fill the pan too full – just in case the air wants to blow around – you don’t want it splattering onto the heating element. I didn’t have that issue at all. If you go with one larger pan – you’ll need to bake it longer. I would add five minutes and check it from there…a toothpick or cake tester should come out clean to show the cake is done.
Tips, Tricks and FAQs
Heck yeah! This cake was super light and fluffy and MOIST!
It depends on the size of your pan – I used 7″ pans and they were done in 20 minutes. Keep in mind – a small basket air fryer – where maybe you can only fit one 6″ cake pan – is going to cook the cake more quickly – than a larger oven style. Always check your cake early – you can always add more time!
Yes – metal or silicone both work in an air fryer!
The cake is definitely lighter and more moist than the bread. It’s got buttermilk and more sugar – which add to that difference in moisture level.
Yes! I actually suggest freezing the cake once you take it out of the oven for a little while so you can frost it.
I think a cream cheese frosting works great!
This cake makes enough for six slices! I have a cake safe that I kept it in on my kitchen counter. If you don’t have a cake safe, any airtight container will do. It will last 3-5 days on the counter – or until your family has eaten every crumb!
Air Fryer Banana Cake
- Preheat air fryer to 350
- Grease and flour two 7" pans
- Mash banana and add lemon juice, set aside.1/2 cup mashed banana, 1/2 tsp lemon juice
- Beat together butter, brown and white sugar until combined with hand mixer1/4 cup packed brown sugar, 1/3 cup white sugar, 4 tbsp softened butter
- Add in egg and vanilla and mix on high until light & fluffy (almost the texture of frosting). Set aside.1 egg, 1/2 tsp vanilla
- In a separate bowl, combine flour, baking soda, cinnamon and salt in a medium bowl.1 cup all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon
- Alternate adding flour mixture and buttermilk to sugar/egg batter. Mix on medium setting just until combined1/2 cup buttermilk
- Fold in bananas and pour into pans
- Sprinkle walnuts on top of both cakes2 tbsp chopped walnuts
- Put into air fryer and reduce heat to 300 degrees. Bake 20 minutes or until toothpick inserted in center comes out clean. (do not overbake – check at 15-17 min)
- Remove from oven and place in freezer for 45 minutes. This helps keep the cake extra moist!
- Cream together butter & cream cheese until fluffy.4 oz cream cheese, 4 tbsp butter
- Add in vanilla, lemon zest & juice1/2 tsp lemon juice, 1/2 tsp lemon zest, 1/2 tsp vanilla
- Add powdered sugar a little at a time until you reach desired consistency1 1/2 cups powdered sugar
- Spread over cooled cake and layer!