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 7x3 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