Yes, you read that right! Moist and delicious banana bread IS possible in an air fryer. I’ll include links below to the exact air fryer and pan I used, but this should work with any air fryer, and any round cake pan that fits into yours!
My banana bread mix is the same I use if I were to bake it in the oven – filled with ripe, sweet, bananas, chocolate chips, vanilla and a touch of cinnamon – except in the air fryer, it takes 35 minutes instead of an hour!
Air Fryer Banana Bread Makes one 7″ Cake Pan (or small loaf pan)
• 3 TBS Unsalted Butter, softened
• 1/2 C White Sugar
• 3 Ripe Bananas
• 2 Large Eggs
• 1/2 tsp Vanilla Extract
• 1 C Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Ground Cinnamon
• 1/2 tsp Salt
• 1/2 C Chocolate Chips (optional, but recommended!)
Find the ripest bananas possible!
Combine eggs, butter, bananas and vanilla.
Add flour, baking soda, salt and cinnamon until combined.
Add chocolate chips and stir gently.
Preheat air fryer to 300 degrees F.
In a large bowl, cream together eggs, bananas, butter, sugar and vanilla (by hand, stand mixer or electric mixer).
In a separate bowl, combine flour, baking soda, salt and cinnamon.
Add the flour mixture to the banana mixture and gently blend until combined.
If using, fold in chocolate chips.
Spray cake pan with nonstick spray and pour batter into pan. Place in air fryer basket, close and cook at 300 degrees F for 35 minutes.
Remove from fryer and flip to release from pan. Let cool completely before serving.
Links to products I used (I have no affiliation with these, just passing on items I have had success with!):
This is one of those throw-it-in-and-forget-about-it kind of sides! The end result is a creamy/crispy/flavorful side dish that goes with just about anything (we had ours with steaks). Feel free to experiment with the spices and pouch contents! Some ideas using the same process:
Sweet Potatoes with cinnamon & brown sugar
Yukon gold potatoes with parsley
Russets with bacon in the pouch!
Potato Pouches – serves 4
4-5 Yukon gold potatoes, scrubbed and dried
3 Tbs unsalted butter
2 cloves freshly crushed garlic
1/2 tsp each dried herbs – rosemary, thyme
Salt and pepper to taste
Nonstick cooking spray
Preheat oven to 375°F.
Slice potatoes about 1/4″ thick.
Line a sheet pan with a full sheet of foil, spray with cooking spray.
Place potatoes and garlic in the center of the foil and sprinkle with herbs, salt and pepper.
Cut up butter and place on top of potatoes.
Tear a second piece of foil and place on top of potatoes. Bring up sides and cinch together to make a sealed pouch.
Bake for 35 minutes (or 20-30 mins, flipping every 15 mins, on a hot grill).
The easiest way to make crispy-on-the-outside, tender on the inside chicken wings is in an air fryer! These wings are delicious with your favorite sauce – we coat ours in Frank’s Red Hot Buffalo Sauce mixed with a little unsalted butter 🙂
I use a 5.8qt Cosori Air Fryer, but any air fryer will work!
What you’ll need:
2lbs chicken wingettes (we use Perdue)
Salt and pepper
Your favorite sauce for coating
Preheat air fryer for 5 mins (at 380°F)
Pat dry chicken wingettes and lay in a single layer in preheated fryer basket
Close fryer and hit “chicken” function (or cook at 380°F) for 40 minutes
At the 20 minute mark, pause fryer and turn wings. Close and continue cooking
Remove from fryer and coat with your favorite sauce
(After 20 mins ☝️)
(After 40 mins ☝️)
When making a large batch, place cooked wings on a sheet pan and keep in a warm oven until ready to coat
I’m saying this Chili’s the “best” for a few reasons. The first one being that it’s QUICK. This recipe takes about 35 minutes from start to finish (and that includes the initial sauteeing and coming to pressure time!).
Another thing that’s great is that you can use ground beef, turkey or chicken; and finally, my favorite – you can pretty much throw in as many veggies as you like and still end up with a really good, hearty chili. Some ideas for extras are chopped celery, chopped spinach or kale, and mushrooms.
I chose to go the ground turkey route in this one, and added one of my favorite little extras – a teaspoon of ground cinnamon in the spice mix – gives it a little sweet heat kick (but feel free to use any spice combo you like).
The BEST Instant Pot Chili
Pressure cook time: 20 mins
You will need:
1lb ground turkey, beef or chicken
2-3 peppers (I like a combo of yellow and green), diced
1 yellow onion, diced
3 carrots, sliced
1 Tablespoon minced garlic
2 Tablespoons olive oil
1 28oz Can crushed tomatoes
1 12 oz Can red kidney beans
1/2 Cup water
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon ground cinnamon (you’ll thank me!)
Turn your Instant Pot on to “Saute” mode and add olive oil.
Brown meat, stirring and chopping up as you go until all pink is gone. Add peppers, onion, carrots and garlic and cook, stirring about 2 minutes.
While still in saute mode, add the crushed tomatoes, beans, water and spices.
Close lid, place vent to “sealing” and switch to high pressure cook for 20 minutes. Once the time is up, quick release and enjoy! Our favorite toppings: shredded cheddar jack cheese and sour cream.
Fun fact: when I was growing up, I really didn’t care for meatloaf. The texture was weird to me, like a spongy burger? I think I remember bites of crunchy onions and some “green stuff” in there (parsley, ugh), but as a kid, I forced it down (because that’s what we were supposed to do!) and didn’t really think much more about it.
It seems though, as you get older and start cooking for yourself and others, old family recipes creep up on you and you put your own twist on them – maybe to make them more ‘likeable’ or how I would have wanted them to be at the time, so I guess we’ll just call this ‘My Version’ of my Mom’s Meatloaf!
What you’ll Need (Meatloaf serves 4-6):
• 2lbs ground beef
• 2 large eggs
• 1 carrot, finely grated – adds moisture to the meatloaf!
• 3/4 Cup seasoned bread crumbs
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon parsley
• 1/4 cup milk
• 1 package Pillsbury Crescent Rolls
• 1/2 Cup ketchup
• 1/4 Cup dijon or yellow mustard
• 2 Tablespoons dark brown sugar
How To: Preheat oven to 375 degrees F
In a large bowl, combine beef, spices, eggs, breadcrumbs and carrot. Get dirty and mix with your hands! I find it always comes out best this way. If mixture feels a bit dry, add milk a little at a time. Mixture should be dense but soft and shape-able.
Spray a baking dish with nonstick spray and form meat mixture into a loaf shape and place into baking dish.
Mix meatloaf glaze in a small bowl with a whisk until combined, brush over top of meatloaf.
Bake uncovered for 25 minutes. Remove from oven and lay crescent roll dough over top, overlapping slightly to cover the top of the loaf.
Bake an additional 10-15 minutes until crescents are browned. If you’re using a meat thermometer, beef should come to at least 160 degrees F. Slice and serve.
Who doesn’t love a good potato skin? With holiday parties come and gone, it’s time to think about football entertaining!
These are great for a crowd and can be customized with pretty much any topping you can imagine.
In my Googling for an easy Potato Skins recipe, I was discouraged by the amount of time “regular” potato skins took! An hour in the oven, plus more once baked, split and topped? I don’t know about you, but I don’t have that much free time, and I hate having my oven that long! So I came up with a cheat to make things go a bit quicker…the microwave/air fryer combo!
Crispy Air Fryer Potato Skins
3-5 russet potatoes
Cooking spray (I use Olive Oil Pam)
Toppings: shredded cheddar, bacon bits, sour cream, chives, etc.
Prep potatoes by scrubbing clean and drying. Pole holes in potatoes with a fork and lay on a paper towel in the microwave.
Microwave for 8-10 mins, or hit the “potato” setting if yours has one. Remove potatoes and check for doneness.
Preheat air fryer to 390°F for 5 mins
Once cool enough to handle, cut each potato in half and scoop out the middles, leaving about 1/8″ of potato all around. Cut each skin in half for more servings.
Spray fryer basket with cooking spray and place potatoes into basket, as many that will fit. Top with cheese and bacon bits
Yep, you read that right. And lucky for you, I experimented and got the timing just right!
I used one pound of bacon and my Cosori 5.8qt Air Fryer.
Lay bacon in the fryer basket, overlapping slightly and add a teaspoon of water into the pan (I read that this helps reduce the smoke when cooking). It took two batches to cook one pound of bacon. TIP: be sure to empty grease drippings after first batch.
This was my first attempt – 400° (no preheating), cooked for 12 minutes. Came out a bit tooooo crispy.
I emptied out the grease after the first batch and filled up my basket again. This time, 400° for 10 minutes. PERFECTION! Remove from basket and drain on paper towels.
I make a really good chicken soup. Some even say it has healing powers! Today, my husband is under the weather, so I decided to make a batch.
Normally, I’d roast the chicken in the oven, then cut the meat into bite size pieces and add it to my soup at the last minute. This time, I thought, why not make it in the Instant Pot? It’ll keep my oven free (so I could make some brownies!) and it’ll get the soup going faster.
Here’s how I did it:
Tools: 8qt Instant Pot with rack
Basic Instant Pot Roaster Chicken
5-6lb roaster chicken
Seasonings of choice
1-1/2 Cups water
Place rack into Instant Pot, add water.
Clean chicken and place on top of rack, season as desired. I used Trader Joe’s Everyday Seasoning and a little thyme.
Secure lid on Instant Pot, set for 36 minutes at high pressure and walk away.
Once finished cooking, let it naturally release for 20 minutes, then release the remaining pressure.
Open lid and double check chicken temperature. Internal temp must be 165°F or above to be safe. Mine was actually reading at 180-190, but it was totally fine – moist and shredded easily!
I shredded half of the chicken (and used some of the liquid in the pot) for my soup, and the other half to add to salads and things for the week. Enjoy!