Air Fryer Banana Egg Pancake

Ingredients

• 1brown banana
• 2eggs

Instructions

1. 1

   Mash the banana

   Mash the brown banana with a fork in a mixing bowl.

2. 2

   Mix in eggs

   Crack the two eggs into the mashed banana and mix thoroughly.

3. 3

   Prepare the pan

   Spray a non-stick frying pan with non-stick cooking spray.

4. 4

   Add the mixture

   Pour the banana and egg mixture into the frying pan.

5. 5

   Place in air fryer

   Set the pan inside the air fryer basket.

6. 6

   Cook the pancake

   Set the air fryer to 193°C (380°F) and cook for 10 minutes.

7. 7

   Remove the pan

   When cooking is finished, take the pan out of the air fryer.

8. 8

   Serve warm

   Serve the pancake while warm.

What is a banana egg pancake?

It is a simple pancake-style breakfast made by combining mashed banana and eggs, then cooking the mixture until set. This version uses an air fryer rather than a stovetop, with the mixture cooked in a pan that fits inside the basket.

Ripe banana brings sweetness and helps bind the mixture, while eggs give it structure. The short ingredient list makes it handy when you want a quick breakfast without preparing a conventional flour-based batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1 calories, 0g protein, 0g carbs, 0g fat.

The banana supplies most of the carbohydrate, while the eggs contribute the protein and fat. Pair a portion with fruit or plain yoghurt if you want to round out the plate; the supplied nutrition figures are not consistent with the listed ingredients, so they are not used here.

Choose a ripe banana

Ripeness: A brown, soft banana mashes easily and has a sweeter flavour than a firm, less ripe one. Mash it until there are no large pieces so it mixes evenly with the eggs.

Eggs: Mix the eggs thoroughly into the banana before pouring the batter into the pan. This helps avoid patches of unmixed egg white or yolk.

Prepare the pan and basket

Non-stick surface: Spray the frying pan as directed so the cooked pancake is easier to release. Use a pan that fits securely in your air fryer basket and is suitable for air-fryer cooking.

Batter depth: Spread the mixture across the pan rather than leaving it in a mound. An even layer is more likely to cook consistently in the stated time.

Check the texture

Set centre: The pancake is ready when the middle looks cooked rather than wet or liquid. If it still appears loose, continue cooking and check it again before serving.

Gentle handling: This two-ingredient mixture is softer and more delicate than a typical flour-based pancake. Let it settle briefly after removing the pan, then serve carefully.

Keep the timing in mind

Cook time: The recipe specifies 10 minutes at 193°C (380°F). Air fryers and pans can vary, so use the appearance of the centre as well as the timer to judge doneness.

Pan safety: The pan will be hot after cooking. Remove it carefully from the basket and allow it to cool before handling it further.

Serve it simply

Warm serving: The pancake is best served warm, as directed. Divide it into portions at the table or plate it up while it is still soft.

On the side: Fresh fruit or plain yoghurt can accompany the pancake if you want a more substantial breakfast. Keep the additions separate so the banana-and-egg flavour remains clear.

Recipe notes & tips

• Use a soft, ripe banana so it mashes smoothly with a fork.
• Mix the eggs and banana until evenly combined before pouring.
• Choose a pan that fits inside the air fryer basket with room to remove it safely.
• Spray the pan well to make the soft pancake easier to release.
• Check the centre before serving, as air fryers and pan sizes can affect how quickly it sets.
• Use care when lifting the hot pan out of the basket.

Variations

• Add cinnamon: Stir a little into the banana and egg mixture for a warm spice note.
• Add vanilla: Mix a small splash into the batter before cooking.
• Top with berries: Serve fresh berries alongside the warm pancake.
• Add yoghurt: Spoon plain yoghurt on the side for a creamy contrast.
• Make smaller portions: Divide the mixture between smaller suitable pans, checking each for doneness.

Common mistakes to avoid

• Using a firm banana: It is harder to mash and less sweet; choose a soft, ripe one.
• Leaving large banana pieces: They can make the mixture uneven; mash thoroughly before adding the eggs.
• Skipping the spray: The pancake may stick; coat the non-stick pan as directed.
• Using an oversized pan: It may not fit securely in the basket; check the fit before filling it.
• Serving a wet centre: The pancake may need more time; check the middle and continue cooking if it is still liquid.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in the air fryer or microwave until warmed through; the texture may be softer after chilling.

Frequently asked questions