Instant Pot Banana Bread
User Reviews
5
Instant Pot Banana Bread
Description
This banana bread starts by combining overripe mashed bananas with softened butter, canola oil, and a mixture of granulated and brown sugars to ensure moistness and sweetness. Eggs and vanilla enhance flavor and texture, while sour cream adds moisture and slight tang. Dry ingredients include all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, and nutmeg, folded gently to avoid overmixing.
The batter is poured into a well-greased 7x3-inch push pan covered loosely with foil to allow for expansion during cooking. The pan is placed on a trivet inside the Instant Pot over a cup and a half of water, then pressure cooked on high for 55 minutes. A natural pressure release completes the cooking, preventing cracks and ensuring a tender crumb.
The bread cools in the pan briefly before removing, resulting in a loaf that showcases the banana's sweetness and spice warmth without drying. This method avoids oven use and produces a soft-textured loaf that can be sliced for breakfast or snacks.
Careful banana selection—overripe for sweetness and softness—is critical. Adding water to the Instant Pot prevents burn warnings and ensures proper pressure. Loose foil covering prevents condensation dripping onto the batter.
Ingredients
- 3 banana about 1 ½ cups mashed, medium ripe
- 1/2 cup butter softened to room temperature, unsalted
- 1/2 cup canola oil or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 egg room temperature, large
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Spray a 7x3-inch push pan with baking spray and set aside.
- In a large mixing bowl, beat together with a hand mixer on medium speed mashed bananas, softened butter, and oil.
- Add in both sugars and beat until combined.
- Add the eggs, one at a time, and vanilla extract. Beat in the sour cream.
- Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Using a rubber spatula, mix just until combined.
- Pour the batter into the prepared pan. Cover with foil.
- Add 1 ½ cups water to the IP. Place cake pan on a trivet with handles and lower into the pot.
- Lock the lid and make sure the vent valve is set to "sealing."
- Cook on High Pressure for 55 minutes.
- Allow pressure to naturally release for 15-20 minutes, then release the remaining pressure by turning the valve to "VENTING".
- Remove pan by lifting the trivet out of the pot. Immediately remove the foil and allow the bread to cool in the pan for 15 minutes.
- Remove the cake from the pan and cool on a cooling rack.
- Consume within 3 days.
Notes
- Use overripe bananas to ensure adequate sweetness and softness in the bread.
- Always add water to the Instant Pot before cooking to prevent a burn warning and enable pressure build-up.
- Leave some space under the foil cover on the pan to allow the batter to expand without sticking to the foil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 411mg | 17% |
| Potassium | 338mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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