Spray the bottom, sides and center cylinder of a 7" mini bundt pan with non-stick baking spray. It's important so the cake won't stick to the pan once done!

Peel bananas; put them in a medium bowl. TIP: use very ripe bananas with brown spots, because they're sweeter! Use a fork to mash bananas. NOTE: don't use an electric mixer; you want small bits of banana to remain intact in the batter. Add sour cream, vegetable oil and egg to banana mixture. Stir well, to combine.

In a separate bowl, stir flour, sugar, baking soda and salt together until combined. Pour banana mixture into these dry ingredients; stir only until they have been combined (don't over-mix). Add chopped pecans; stir gently until incorporated. Pour batter into greased bundt cake pan; evenly spread batter.

Preheat air fryer to 310° F.

Cook cake at 310°F. for 25-28 minutes OR until a skewer inserted deep into the middle of the cake comes out free of batter. Oven temps can vary widely, so keep an eye on the cake. The cake should look fairly brown in color when it's done, but the most important thing is to make sure it is fully cooked through.

Let cake cool for about 5 minutes (still in the pan), after removing it from the air fryer. It should pull away slightly from the edges of the pan. The next step is to remove it from the pan by "inverting" the cake. To do this, place a large plate (top side down) on top of the bundt pan. Holding both the plate and the bundt cake securely, flip the pan over. The cake should easily release from the pan onto the plate. Move the air fryer banana pecan cake to a wire rack and let it cool completely. *SEE NOTE BELOW*

Once cooled to room temperature, slice and serve this delicious cake! Enjoy!