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No. 36Modern AustralianBakingAir Fryer

Oat Flour Banana Bread

Cut it warm and it eats gummy. Give it the full hour.

John Drummond

A shallow golden banana bread in a glass dish with three thick slices cut showing a moist crumb with walnut pieces, beside a bowl of Greek yoghurt and a very ripe banana
Prep30min
Cook35min
All up1hr 5min
Serves8
LevelEasy

Mise en place

What you need

Tick each one off as it goes in.

Makes 8 serves

A healthier banana bread for the Ninja Crispi Pro: no refined flour, very little added sugar, one small knob of butter. It started as a ChatGPT draft and went through a three-way blind review (Claude, Grok and Codex) before it went up. The Crispi times are a starting point, not yet tested.

The trap with oat flour is a dense, gummy, baked-porridge crumb. Two things beat it here: cooking the banana down in brown butter first, which drives off the water and adds the toffee note that makes it taste like banana bread; and letting it cool for a full hour before you cut it.

Use seriously ripe bananas — brown-spotted. And don’t lay foil or paper over the top in the Crispi: the fan can lift it into the element. If the top is browning too fast, drop the temperature instead.

It bakes in the 2.3L glass container without the crisper plate, so it’s a shallow, sliceable banana-bread cake rather than a tall loaf.

Variations: 30 g chopped 70% dark chocolate instead of the walnuts; or ¼ tsp ground cardamom with the cinnamon.

The method

Seven moves.

  1. Container, Prep

    Grease the 2.3L glass container lightly; baking paper cut exactly to the base, nothing overhanging. No crisper plate, and no preheat.

  2. Walnuts, Toast

    Dry frying pan over a medium-low heat, 3–5 minutes until fragrant. Chop coarsely.

  3. Banana, Cook Down

    Mash the banana. Brown the butter in the frying pan until it smells nutty and the specks are golden. Add the banana and cook over a medium-low heat, stirring and scraping, until it’s a loose, glossy jam and weighs about 240 g. Cool to lukewarm.

  4. Dry, Mix

    Mix the 20 g oat flour with the baking powder, bicarb, cinnamon and salt.

  5. Batter

    Whisk the banana, yoghurt, eggs, maple and vanilla. Stir in the 160 g oat flour until there are no dry pockets. Rest 10 minutes. Fold in the dry mix and the walnuts.

  6. Bake

    Spread it level in the container. Bake at 160°C for 20 minutes, then 150°C for 10 minutes. Probe the centre: done at 97–98°C, with no glossy raw batter on a knife. If not, keep going at 150°C in 3-minute steps — 140°C if the top is already dark.

  7. Cool

    10 minutes in the glass, then turn it out onto a rack for at least an hour before slicing.

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Oat Flour Banana Breadserves 8 · 1 hr 5 min