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.