Instant Pot Banana Bread
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5.0
162 reviews
Excellent
Instant Pot Banana Bread
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Learn how to make Nana's Ultra Moist Instant Pot Banana Bread (Pressure Cooker Banana Bread)! Deliciously rich aroma & satisfying flavors that reminisce the taste of grandma's homemade banana bread. This easy banana bread is like a fluffy yet slightly dense, comforting moist sweet cake.
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Ingredients
- 3 - 4 (600g before peeling) overripe medium bananas , mashed
- 2 cups (280g) all-purpose flour
- ⅓ teaspoon (1.8g) fine salt
- 1 teaspoon (6g) baking soda
- 1 teaspoon (4g) baking powder
- ¼ teaspoon (0.8g) ground nutmeg
- ¼ cup (60g) unsalted butter , room temperature
- ¼ cup (60ml) coconut oil
- ⅓ cup (65g) brown sugar
- 2 tablespoons - ¼ cup (25g - 50g) white sugar (optional)
- 2 (117g) large eggs , beaten
- 2 teaspoons (10ml) vanilla extract
- 1 teaspoon (3g) ground cinnamon
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Instructions
- Prepare Dry Ingredients: In a large mixing bowl, mix 2 cups (280g) all-purpose flour, 1 tsp (6g) baking soda, 1 tsp (4g) baking powder, 1 tsp (3g) ground cinnamon, ¼ tsp (0.8g) ground nutmeg, and ⅓ tsp (1.8g) fine salt together. *Optional: sift all the dry ingredients through a mesh strainer to make it easier to mix.
- Prepare Banana Mixture: In a medium mixing bowl, mash 450g overripe bananas with a fork. Mix in 2 beaten eggs and 2 tsp (10ml) vanilla extract.
- Prepare Wet Ingredients: In a large mixing bowl, mix ¼ cup (60g) room temperature unsalted butter, ¼ cup (60ml) coconut oil, and ⅓ cup (65g) brown sugar together. *Note: If you are using more sugar, add in the extra sugar at this step. Mix ingredients until creamy (~1 - 1.5 mins) with a hand mixer using medium speed. Add banana mixture, then mix until just combined (~30 secs). Line the side & bottom of the 7 x 3 inch Cake Pan with parchment paper. Use a bit of coconut oil to glue them in place.
- Make Banana Bread Batter (Mix Everything): Slowly pour the "banana egg" mixture into the dry ingredients. Fold and mix gently with a silicone spatula. Do not over mix! *Note: Having some lumps in the banana bread batter is okay!
- Pressure Cook Banana Bread: Pour banana bread batter into the lined cake pan. Then tap the cake pan against the counter a few times to remove some air bubbles. Wrap & cover the top of the cake pan with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place cake pan on top of trivet + aluminum foil sling or Bakeware Sling, then place them in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Turn the Venting Knob to Venting position. Open the lid.
- Check Doneness & Chill Banana Bread: Unwrap the cake pan, then measure the temperature. *Note: Banana bread’s core should be 195°F - 210°F. If it's under 190°F, place banana bread back in the Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.
- Serve Nana’s Banana Bread: Once the banana bread has cooled to lukewarm or room temperature, it is ready to serve. Release the ultra-moist & delicious banana bread from the cake pan. Enjoy~
Equipments used:
Notes
- 1) Parchment Paper: You can use non-stick spray instead of lining parchment paper in the cake pan for easier release.
- 2) Undercooked Banana Bread: Since different sizes & types of cake pans (made of varying materials, thickness) will effect the optimal cooking time. So if your banana bread’s core is under 190°F, simply place the banana bread back in Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.
- Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.
- 3) Reheating Banana Bread: After storing banana bread in the fridge, we like to reheat it the next day in the toaster oven. It turns out with a crisp crust on the outside, and very moist, soft & flavorful on the inside. Yummy!
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
222kcal
(11%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Cholesterol
46mg
(15%)
Sodium
173mg
(7%)
Potassium
212mg
(6%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
195IU
(4%)
Vitamin C
3mg
(3%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 173mg | 7% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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