Instant Pot Banana Bread
User Reviews
5
Instant Pot Banana Bread
Description
The Instant Pot Banana Bread recipe uses mashed overripe bananas as the primary flavor and moisture source, blended with spices like cinnamon and nutmeg for warmth. The dry ingredients include flour and leavening agents to provide rise, while butter and coconut oil contribute richness. Mixing the wet and dry components carefully produces a batter ready for cooking.
Cooking the bread in an Instant Pot offers a moist environment that prevents drying, yielding a soft, tender crumb. A parchment-lined cake pan fits within the pot, ensuring easy removal once cooked. The outer layer remains soft rather than crusty compared to oven baking.
This bread serves well as a comforting snack or breakfast item. The notes advise checking internal temperature for doneness and offer reheating tips that restore moisture and achieve a crispy crust by using a toaster oven.
Storing in the refrigerator and reheating the next day enhances texture and flavor, making leftovers enjoyable.
Ingredients
- 3 - 4 (600g before peeling) banana mashed, overripe, medium
- 2 cups (280g) all-purpose flour
- ⅓ teaspoon (1.8g) salt fine
- 1 teaspoon (6g) baking soda
- 1 teaspoon (4g) baking powder
- ¼ teaspoon (0.8g) ground nutmeg
- ¼ cup (60g) butter room temperature, unsalted
- ¼ cup (60ml) coconut oil
- ⅓ cup (65g) brown sugar
- 2 tablespoons - ¼ cup (25g - 50g) white sugar (optional)
- 2 (117g) egg beaten, large
- 2 teaspoons (10ml) vanilla extract
- 1 teaspoon (3g) ground cinnamon
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~
Notes
- Line the cake pan with parchment paper or use non-stick spray for easy removal.
- If the bread's center is undercooked, pressure cook for an additional 5-10 minutes in the Instant Pot.
- Let the banana bread cool on a rack for 45 minutes to 1 hour before serving.
- Store leftovers in the refrigerator and reheat in a toaster oven for a crisp crust and moist interior.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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