Unbelievably delicious Instant Pot Banana Bread will make your taste buds jump for joy! Perfectly moist and dense slices of banana-y Heaven!
Okay, I normally don’t like to toot my own horn but…
I MADE YOU BANANA BREAD IN THE INSTANT POT.
And pretty freaking darn good banana bread at that.
I mean, I thought the Instant Pot could only make things like Instant Pot Mashed Cauliflower or Instant Pot Breakfast Casserole.
But, just like Instant Pot Brownies, Instant pot BANANA BREAD? It’s a real thing folks.
And I might just like it better than my fav sugar free banana bread or vegan gluten free banana bread. And if you are a fan of sweet treats done in a healthier way, you might enjoy these gluten-free almond flour shortbread cookies as well.
Why bake it in an instant pot?
If you’ve been on my blog at all, you know that I’m a sucker for delicious, healthy baked goods. And what’s easier and more delicious than a perfect loaf of banana bread? Here on the blog, we have high protein banana bread, low carb keto banana bread, paleo coconut flour banana bread and SO many more amazing banana bread recipes. Today’s recipe takes baking to a whole other level, as we’re going to be cooking banana bread in instant pot. Just like making chocolate cake in the Instant Pot, making your banana bread in an instant pot will save you space in the oven to bake other goodies at the same time, like a delectable keto chocolate cake, and it’s FUN!
How to ripen bananas quickly for Banana Bread
If you’re eager to make this pressure cooker banana bread but your bunch of bananas isn’t ripe enough, don’t worry about it! Simply preheat your oven to 300 degrees Fahrenheit and pop the bananas in the oven on a lined baking sheet until the peels turn brown. When you pull them out, they’ll be nice and soft and perfect for making banana bread!
FAQs & Tips
Make sure the tinfoil is tight on top of the cake pan, or else the banana bread will turn out soggy! I like to crimp the edges of the foil with my fingers to make sure it’s tight enough.
You’ll know the banana bread is done when the internal temperature reaches 200-205 degrees!
Recipe Variations
There are so many ways to get creative with this instant pot recipe! Feel free to swap out the flour for whole wheat flour or your favorite gluten free blend of flour if you desire! Another way to jazz it up a bit is to add some mix-ins! I recommend adding chopped walnuts, dried fruit such as raisins, or your favorite kind of chocolate chips!
How to freeze banana bread
Banana bread is SUCH a great grab and go recipe, and it also freezes really well! To freeze, I recommend slicing your bread into portion sized pieces, then wrapping them individually in plastic wrap. Toss all the wrapped slices in a zip lock freezer bag and you’re all set- simply thaw and enjoy as needed.
Equipment
- Instant pot
Ingredients
- 1 3/4 Cup Flour (GF 1:1, All purpose or white whole wheat)
- 1 Tbsp Cinnamon
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 2/3 Cup Ripe banana, mashed (404g)
- 2/3 cup Coconut sugar (or brown sugar)
- 1/2 Cup Avocado oil (or any neutral flavored oil)
- 2 Large eggs
- 1 Tbsp 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 7×3 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 tin foil tightly.
- Place a trivet into your Instant Pot and pour 1 cup of water into the instant 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.
- Slice and DEVOUR
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