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Instant Pot Banana Bread Recipe

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4 from 37 reviews

  • Author: Chef
  • Total Time: 1 hour
  • Yield: 1 loaf
  • Diet: Vegetarian

Description

Soft, moist banana bread made effortlessly in the Instant Pot — no oven needed! This recipe combines ripe bananas with a simple blend of pantry staples, resulting in a deliciously tender loaf that’s perfect for breakfast, snacks, or dessert.

Ingredients

Wet Ingredients

  • 1 ½ cups mashed ripe bananas (about 3 bananas)
  • ¼ cup melted butter or oil
  • 2 eggs

Dry Ingredients

  • 1 ½ cups flour
  • ½ cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon

Instructions

  1. Prepare the batter: In a mixing bowl, combine the mashed bananas, melted butter or oil, and eggs. Stir until the wet ingredients are well blended. Gradually add the flour, sugar, baking soda, salt, and cinnamon to the bowl, stirring just until all the dry ingredients are incorporated and the batter is smooth without overmixing.
  2. Prepare the cooking vessel: Grease a 7-inch cake pan or any Instant Pot-safe dish thoroughly to prevent sticking. Pour the banana bread batter evenly into the prepared pan and spread it out smoothly.
  3. Seal the pan: Cover the top of the cake pan tightly with aluminum foil to prevent moisture from dripping into the batter during cooking in the Instant Pot.
  4. Set up Instant Pot: Pour 1 cup of water into the Instant Pot’s inner pot. Place the trivet inside the pot, then carefully set the covered cake pan on the trivet.
  5. Pressure cook: Secure the lid on the Instant Pot and set it to cook at High Pressure for 50 minutes. When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
  6. Cool and serve: Remove the cake pan carefully from the Instant Pot. Let the banana bread cool completely in the pan before slicing and serving to allow it to set properly.

Notes

  • Add chocolate chips or chopped nuts to the batter before cooking for extra flavor and texture.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days to maintain freshness.
  • Ensure the pan is tightly covered to avoid condensation dripping on the bread during pressure cooking.
  • If you prefer a crustier top, you can briefly place the cooled bread under a broiler after removing from the Instant Pot.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://kitchenmartha.com/instant-pot-banana-bread-recipe/