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Instant Pot Banana Bread

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.

Total Time
1 hr 30 mins
Servings: 12
Calories: 222 kcal
Course: Breakfast , Snacks
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. 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

  • 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

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

% 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.