Instant Pot Banana Bread
This warm and irresistible Instant Pot Banana Bread is full of delicious banana flavor baked in the convenience of your pressure cooker.
Note: Made in a 6-qt Instant Pot
Equipment
- 7" silicon baking pan
Ingredients
- 3 ripe bananas 1 1/2 cups mashed
- 1/4 cup (57 g) butter softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) brown sugar packed
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (58 g) sour cream
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (4 g) baking powder
- 1/3 teaspoon (2 g) kosher salt
- 1 teaspoon (2 g) cinnamon
Instructions
- In a large mixing bowl, combine the mashed banana and butter. Stir in the sugars and beat with a hand mixer until combined.
- Add eggs, one at a time, mixing in between. Add the vanilla extract and sour cream. Mix until well combined.
- Use a spatula to mix 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. Pour the batter into the pan and cover with foil (slightly raised in the middle to allow the bread to expand.
- Pour 1 cup of water into the Instant Pot. 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.
Nutrition
Calories: 311kcalCarbohydrates: 54gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 60mgSodium: 353mgPotassium: 229mgFiber: 2gSugar: 25gVitamin A: 311IUVitamin C: 4mgCalcium: 60mgIron: 2mg
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