CrispLid Banana Bread

Image of Marrekus and Krysten Wilkes
Rated 4.0 based on 10 customer reviews
CrispLid Banana Bread
CrispLid Banana Bread


Mealthy Tip

Banana bread freezes well! Whether you cut it into pieces or keep it as a whole loaf, just defrost in the refrigerator for a day and then warm in the oven.

Nutrition Facts

Per Serving: 184 calories; 6g fat; 29.2g carbohydrates; 4g protein; 47mg cholesterol; 193mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 184 Calories from Fat57
% Daily Value*
Total Fat 6g 10%
Saturated Fat1g 5%
Trans Fat0.1g
Polyunsaturated Fat3.4g
Monounsaturated Fat1.5g
Cholesterol 47mg 16%
Sodium 193mg 8%
Total Carbohydrate 29.2g 10%
Dietary Fiber1g 6%
Protein 4g
Vitamin A2% Vitamin C4%
Calcium2% Iron5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.0out of 5 Stars

(10 Reviews)

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What others are saying

Image of Alli Shircliff

Alli Shircliff says:

I never knew you could make bread this way! I saw the recipe for air fryer banana bread, but I don't have an air fryer. But now with the CrispLid, it can be done at my house!

Image of Joan Chamberlain

Joan Chamberlain says:

Same as previous comments... on both my tries, I had to flip over as bottom was soggy. Solution?

Image of Lorrie Krey

Lorrie Krey says:

I followed the recipe as written, but the top was very brown and around the bottom of the bread was raw!! Please advise.

Image of Kristal Hughes

Kristal Hughes says:

FAVORITE RECIPE EVER! I love banana bread, and this recipe turned out great. I made it for my kids and they devoured it. It may seem small but the slices are really thick, perfect 8 serving portion. I can't believe I was able to make this with my MultiPot and CrispLid.

Image of Elisa Prout

Elisa Prout says:

Did you use the air fryer trivet or pressure cooker trivet? Thank you!

Image of Chris  -

Chris - says:

If I had to say, there are way too many wet ingredients. Two bananas was almost a full cup. Other recipes I’ve tried have similar quantities, but almost double the flour. Going to try with only one banana next time.

Image of Danielle Meilleur

Danielle Meilleur says:

Comme mentionné dans un commentaire précédent, il manquait de cuisson en dessous gâteau et très cuit dur le dessus. J’ai renversé pour finir la cuisson. Dommage car il faut manipuler le gâteau chaud. S’il vous pourriez corriger la température et temps de cuisson. Merci

Image of Jayme Moss

Jayme Moss says:

This was easy and tastes great. I had to flip it over to cook the bottom more though, about 6 mins longer. I used a med height trivet, the one for hard boiled eggs.

Image of Joan Reinhardt

Joan Reinhardt says:

I just received my crisp lid today! I tried the banana bread recipe mine turned out the same as Lorrie Kray's. Help please. I had to finish in oven.

Image of Sharon Mustos

Sharon Mustos says:

I had the same problem with the browning. Thought it was because it excluded the walnut topping. I switched to the lower trivet and covered with foil after about 10 minutes. Took a bit longer. I actually just wrote recipe developers to ask what the trick is.