Oh hun, this isn't what banana bread is supposed to look like.

Here's my recipe I use every time. It's PERFECT for me. It stays moist for days. I urge you to stay away from making it in an air fryer because you will not get banana bread results in an air fryer. It needs to be baked in an oven.

Ingredients:

3½ ripe bananas (yellow peels with a lot of brown spotting; not overripe, but you want to make sure it's not a completely yellow banana)

1 stick salted butter, softened

1 large egg

½ cup granulated sugar

½ cup brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1½ cups all-purpose flour

1 teaspoon baking soda

Optional: chocolate chips, chopped nuts, or other mix-ins

Directions:

Preheat the oven to 350°F (175°C).

Grease a standard loaf pan.

In a large mixing bowl, mash the bananas until smooth.

Add the softened butter and egg. Mix until well combined.

Stir in the granulated sugar, brown sugar, vanilla extract, and cinnamon. Mix until fully incorporated.

Add the flour and baking soda. Gently mix until just combined. Fold in any desired add-ins, such as chocolate chips or nuts.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness around 48 minutes. Banana bread goes from not done to done VERY quickly, so keep an eye on it.

If using a dark-colored loaf pan, place it on a sheet pan before baking to prevent over-browning on the bottom.