Instant Pot Banana Bread

This warm and irresistible Instant Pot Banana Bread is full of delicious banana flavor baked using the pot-in-pot method in the pressure cooker.

» Did you know you can make cake in the Instant Pot? Try our Carrot Cake or Cheesecake.

Indulging in freshly baked banana bread is an unparalleled pleasure. This simple recipe yields a moist and flavorful treat that can be serves as a filling breakfast or afternoon snack.

I’ve lost count of how many times I’ve made this recipe. Its so easy to make in the Instant Pot and always comes out perfectly, even when I experiment with different pans or add delicious extras like chocolate chips or crushed pineapple.

The true magic of this banana bread is enjoying it straight out of the Instant Pot while it’s still warm. Who isn’t drawn to the scent of fresh made banana bread. You won’t want to miss out on savoring this cinnamon scented bread with a pat of melting butter.

» Check out more pot-in-pot recipes here.

Why Use An Instant Pot?

The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. If you don’t have one, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot and the many accessories you can buy for it.

Ingredients You Need

Making this banana bread recipe from scratch is easy. Here is your list of ingredients:

• Ripe bananas – Use over-ripe bananas that have started to turn black on the outside. Ripe bananas mash better and add moisture. Additionally, ripe bananas have more sugar content and lead to a sweeter bread.
• Butter – Use unsalted butter and take it out of the refrigerator at least 30 minutes before you’ll use it to allow it to come to room temperature.
• Sugar and brown sugar
• Egg – At room temperature. Acts as a binding agent, making sure everything stays together.
• Vanilla extract
• Sour cream – It adds moisture to the batter without thinning it down. It results in a tender bread with a fine crumb.
• All-purpose flour – All purpose flour is what we use in this recipe.
• Baking powder and baking soda – Helps the banana bread rise during baking.
• Salt
• Cinnamon

Equipment Needed

• Instant Pot – I use a 6-quart Instant Pot Plus to make all of my recipes. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more than the 6 quart to build steam.
• 7″ round silicon cake pan – For this recipe, you’ll need to have at least one cake pan that will fit inside your Instant Pot. You can use stainless steel or silicon. Glass cake pans can also be used with caution. You need to make sure the manufacturer guarantees it for cooking under pressure.
• Trivet with handles – needed to keep the pan off the bottom of the inner pot and to easily lift it out after cooking.
• Mixing bowl
• Hand held mixer or whisk

How to Make Instant Pot Banana Bread

In a large mixing bowl, combine the mashed banana and butter. Stir in the white and brown sugar and beat with a hand mixer until combined.

Add the eggs, one at a time, mixing in between to ensure they are fully incorporated. Then add the vanilla extract and sour cream. Mix until well combined.

Use a spatula to gently fold in the dry ingredients. You don’t want to overwork the batter.

Spray a 7” round silicon baking pan with non-stick spray or rub lightly with oil. Make sure before you pour the batter into the baking pan that the pan you have chosen fits into your Instant Pot.

Pour the batter into the pan and cover with foil. Make sure that the foil is slightly raised in the middle to allow room for the bread to expand.

Pour 1 cup of water into the Instant Pot and insert the trivet. Place the cake pan on the trivet. 

Secure the lid and set the vent to sealing (if necessary for your model). Set to cook on high pressure for 55 minutes.

Once the cook time ends, allow the pressure to naturally release for 15 minutes, then release any remaining pressure.

Remove the cake pan from the Instant Pot. Remove the foil. Allow bread to cool in the cake pan for 10 minutes.

Once cooled, turn the bread upside down to release it from the pan.

Slice and serve.

Pro Tip – If you don’t have a trivet with handles you can make a sling for your cake pan by using long strips of tinfoil. Put them in the the Instant Pot, crisscrossed under the cake pan. All you have to do is grab all four strips and pull up to remove the pan.

How To Tell If The Banana Bread Is Done

No one wants to cut into their banana bread and find that it is still runny in the middle. I have found that cooking the bread for 55 minutes and allowing the pressure to naturally release for 15 minutes give perfect results every time.

If you are still worried that it won’t be done in the middle try this tip from Amy + Jacky. They state that the temperature of banana bread should be between 195° – 210° F. If it is less than that cover it back up and cook for 5-10 more minutes.

Variations

Once you made it a few times why not try adding in come different flavors. Try adding one of these great add-ins to the batter before baking.

• Chocolate chips – Milk, semi-sweet, or dark chocolate. I like to use mini chips.
• Crushed pineapple – Make sure to squeeze as much juice out of them as possible. It could make your batter runny.
• Chopped nuts – Walnuts or pecans.
• Dried coconut – Sweetened or unsweetened.

Questions About Instant Pot Banana Bread

Storage and Reheating

After the banana bread has cooled completely place in an airtight container or wrap tightly with plastic wrap. To enjoy it to its fullest you should eat it within 3-5 days.

This bread freezes well. Wrap it tightly so no air can get in and place it in the freezer. It should be good for 3 months.

To reheat a slice of banana bread, place it on a microwave safe plate and and cook for 15-20 seconds.

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