Preheat the air fryer. Set it to 380°F (193°C) for 3–5 minutes so the basket is hot when the bananas go in. A hot start helps caramelization.

Prep the bananas. Peel and slice into thick coins (about 1/2 inch) or cut lengthwise into halves or quarters. Thicker pieces hold their shape better and won’t turn mushy.

Mix the coating. In a small bowl, combine brown sugar, cinnamon, and a pinch of salt. If using vanilla, stir it into 1–2 teaspoons of oil or melted butter to help the sugar stick. If you like a crisper edge, toss the banana pieces lightly with cornstarch first.

Coat gently. Brush the banana slices with the oil/vanilla mixture, then sprinkle the cinnamon-sugar evenly on all sides. Be gentle—bananas bruise easily.

Arrange in the basket. Lightly oil the air fryer basket or use a perforated parchment liner. Place bananas in a single layer with a little space between pieces. Don’t crowd the basket.

Air fry. Cook at 380°F (193°C) for 5–7 minutes. Flip halfway for even browning. They’re done when the edges look caramelized and slightly crisp, and the centers are soft.

Finish. Let them cool for 1–2 minutes—they firm up slightly as they rest. Drizzle with a touch of maple syrup or a squeeze of lime if you want extra brightness.

Serve. Enjoy as-is, or pile onto yogurt, pancakes, waffles, oatmeal, ice cream, or toast with peanut butter.