Ninja Crispi Banana Bread
Description
Moist, tender banana bread baked right in the Ninja Crispi glass container — no loaf pan, no burnt top, ready in about 35 minutes.
Ingredients
- 3 overripe bananas, about 1¼ cups mashed
- ½ cup butter, melted
- ¾ cup brown sugar, packed
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
Instructions
- Remove the crisper plate. Grease the glass container thoroughly and dust with flour.
- Mash the bananas, then whisk in the melted butter, brown sugar, eggs, sour cream, and vanilla.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt.
- Fold the dry ingredients into the wet just until no flour streaks remain. Do not overmix.
- Pour the batter into the container, smooth the top, and cover loosely with foil tucked around the rim.
- Attach the PowerPod, select BAKE (310°F on the Pro), and bake 25 minutes tented.
- Remove the foil and bake 8–12 minutes more, until golden and a toothpick in the center comes out clean.
- Cool in the container at least 20 minutes before slicing.
Equipment
- Ninja Crispi (or Crispi Pro)
- 4-quart glass container
- Aluminum Foil
Notes
The foil tent is the whole recipe — without it the top burns before the center sets. Never use Air Fry or Max Crisp mode for banana bread. Store cooled bread in the same container with the lid on for up to 3 days, and reheat slices on Recrisp for 60–90 seconds.
Nutrition
Serving: 1ServingCalories: 339kcalCarbohydrates: 49gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 81mgSodium: 400mgPotassium: 242mgFiber: 2gSugar: 26gVitamin A: 496IUVitamin C: 4mgCalcium: 42mgIron: 2mg