Preheat the Airfryer to 330F. Spray the bottom and sides of the nonstick baking dish (this is an add-on accessory) with nonstick cooking spray; set aside.

To a medium bowl, add the flour, baking powder, salt, baking soda, and whisk to combine; set aside.

To a large bowl, add the bananas and mash with a fork.

Add the sugar, oil, egg, sour cream, peanut butter, vanilla, and whisk until combined.

Add the flour mixture and stir until just combined.

Optionally fold in the walnuts or chocolate chips.

Turn batter out into prepared baking dish, spreading it evenly with a spatula.

Carefully place the baking dish in the variety cooking basket and insert basket into the Airfryer.

Bake for about 30 to 40 minutes, or until a toothpick inserted it the center comes out clean, or with a few moist crumbs. Start checking at 25 minutes since the moisture content and size of bananas and climates vary.

Remove the baking dish from the Airfryer, place on a wire rack, and allow bread to cool for 10 minutes. Invert bread onto a cutting board and flip right side up. Slice and serve.