This moist and tender Instant-Pot Banana Bread proves just how versatile this kitchen appliance can be!
Over the years, I’ve amassed quite a variety of banana bread recipes. I have a little shoebox filled with handwritten recipe cards—everything from my grandmother’s buttermilk banana bread to my mother-in-law’s sugar-free version, some forever marked with splatters of batter. I truly treasure those recipes, although admittedly, I make some more than others. One of the recipes I just added to that collection is this moist and tender Instant-Pot banana bread.
“Banana bread in an Instant Pot?” I hear you ask incredulously. Why yes! Okay, hear me out: Anyone who owns an Instant Pot knows they can do just about anything. And absolutely—you can even bake a whole banana bread in it, and it might just be your new favorite treat ever.
This recipe is ridiculously easy. The bread (which is actually “baked” in a round cake pan) comes out perfectly moist with a beautifully tender crumb. No dry edges, no guessing if it’s done in the middle—your Instant Pot takes care of it all. The bread comes out sweet, cozy, and satisfying. It’s exactly the kind of morning or afternoon treat you want to enjoy with a cup of coffee or tea. Oh, and it makes a pretty awesome dessert, too! In that case, I’d probably slather it with a little sweetened cream cheese!
Is This Instant-Pot Banana Bread Healthy?
If you’re craving a sweet treat, this recipe is lighter compared to so many other cakes and sweet breads out there. Bananas are rich in potassium, fiber, and vitamin B6, while the avocado oil adds a nice dose of heart-healthy fats and antioxidants.
Now, that said, it’s still banana bread, so it’s got its fair share of carbs and sugar (even if the coconut sugar used here has a lower glycemic index than refined sugar). You could, of course, use whole-wheat pastry flour to add more fiber and nutrients. If you’re looking for a snack to satisfy your sweet tooth, and don’t feel like going full dessert mode, this recipe hits the mark.
Get Creative With Your Variations
There are so many ways to customize this Instant-Pot banana bread recipe!
A great way to jazz it up is to stir in chopped nuts such as walnuts, pecans, or macadamia nuts. For a fruity touch, try adding dried fruit such as raisins, pineapple or shredded coconut. Love chocolate? Stir in a few tablespoons of cocoa powder to make a chocolate banana bread or add your favorite chocolate chips. You could even swirl some Nutella through the batter. If serving this cake for a special occasion, why not slice it in half and create a decadent double-layer cake with some cream cheese frosting?
How Do I Store Leftovers?
Banana bread can be stored at room temperature in an airtight container for 2-4 days. It’s also a great recipe to freeze! To do so, I recommend slicing your bread into portion-sized pieces, then wrapping them individually in plastic wrap. Toss all the wrapped slices in a Ziploc bag, and you’re all set. Simply thaw and enjoy as needed.
Serving Suggestions
Enjoy your Instant-Pot banana bread with a generous dollop of homemade Pumpkin Seed Butter, Cashew Butter, or Pecan Butter. Now that you know just how versatile this handy appliance can be, give it a whirl making other decadent desserts such as this rich Instant-Pot Chocolate Cake or these fudgy and dense Instant-Pot Brownies.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 2/3 cups ripe banana mashed (400 grams)
- 2/3 cup coconut sugar (or brown sugar)
- 1/2 cup avocado oil (or any neutral-flavored oil)
- 2 large eggs
- 1 tablespoon vanilla
Instructions
- In a medium bowl, whisk all the ingredients together up to the banana.
- In a separate, large bowl, whisk all the remaining ingredients.
- Whisk the dry ingredients into the wet ingredients until well combined.
- Line the bottom of a 7-inch cake pan with parchment paper (use some oil to stick it down) and brush the sides of the pan as well. Pour the batter into the pan.
- Cover the top of the pan with tinfoil, leaving a little room for expansion of the bread and making sure to crimp the edges to seal the tinfoil tightly.
- Place a trivet into your Instant Pot and pour 1 cup of water into the pot. Place the covered pan in, put the lid on the Instant Pot, and set to "Sealing."
- Cook on manual high pressure for 1 hour and 10 minutes. Let steam release naturally.
- Remove the pan from the Instant Pot and turn the bread onto a cooling rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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