Homemade Banana Bread

Grease a 4-inch x 8-inch loaf pan and line the base and sides with parchment paper, ensuring the paper sits flush with the rim.
In a medium bowl, beat the softened butter, brown sugar, and vanilla with an electric mixer until the mixture becomes pale and fluffy.
Beat in the eggs one at a time, just until combined.
Then, add the mashed bananas and maple syrup.
Sift in the flour, baking powder, baking soda, cinnamon, and salt.
Add the chopped walnuts and stir with a large spoon until everything is well combined.
Spoon the mixture into the prepared pan and smooth the surface.
Preheat your 5- or 6-quart air fryer to 325°F for 3 minutes.
Carefully pull out the air-fryer pan and basket.
Place the loaf pan in the basket, then slide the pan and basket back into the appliance.
Keep the temperature set at 325°F and set the timer for 10 minutes.
Allow the bread to cook.
Place the banana halves, cut-side up, on top of the bread.
Cover the loaf pan with foil, making sure to pierce the foil.
Set the timer for 40 minutes to cook.
Then, uncover the bread and set the timer for an additional 5 minutes, or until a skewer inserted into the center of the bread comes out clean.
Remove the loaf pan from the basket and allow the bread to cool in the pan for 10 minutes before turning it, top-side up, onto a wire rack.
While the bread is still hot, scatter the brown sugar on top.
Serve slices of the banana bread topped with ricotta and drizzled with honey.

Equipment