Preheat your air fryer to 330°F and grease three mini loaf pans or similar small baking vessels with butter or cooking spray. While the air fryer heats, measure out all dry ingredients (flour, baking soda, salt, and cinnamon) into one bowl, and have your wet ingredients and pecans ready and within reach. This ensures everything is organized before you start mixing, which is crucial for getting the batter into the air fryer quickly.

In a medium bowl, mash the very overripe bananas (the browner the better for moisture and sweetness) with the sugar until mostly smooth—a few small lumps are fine and add nice texture. In a separate small bowl or measuring cup, gently melt the butter and let it cool slightly, then whisk together the melted butter, room-temperature egg, and vanilla until combined. I find that room-temperature eggs emulsify better with the butter, creating a smoother batter overall.

Pour the melted butter mixture from Step 2 into the mashed banana mixture and stir until well combined. Add the dry ingredient mixture from Step 1 and fold together gently until just combined—don't overmix, as this can develop gluten and create a dense crumb. The batter should look slightly lumpy and rustic; this is exactly what you want for tender, moist banana bread.

Fold the chopped pecans into the batter from Step 3 until evenly distributed. Divide the batter evenly among the three prepared mini loaf pans, filling each about halfway to allow room for rise. I like to use an ice cream scoop or spoon to portion the batter evenly, which ensures even baking across all three pans.

Carefully place the three mini loaf pans into the preheated 330°F air fryer. Air fry for 20–25 minutes, checking at the 20-minute mark by inserting a toothpick into the center of the largest loaf—it should come out clean or with just a few moist crumbs, not wet batter. If needed, add a few more minutes, but watch carefully near the end to avoid overbaking.

Remove the pans from the air fryer and let the banana breads cool in the pans for 10 minutes—this allows them to set slightly and makes unmolding easier. Turn out onto a wire rack to cool completely, or serve warm directly from the pan with a pat of butter if you prefer. These mini loaves stay moist for 2–3 days wrapped at room temperature.