Instant Pot Caramel Pecan Banana Bread
If you have not tried making this caramel pecan banana bread in your Instant Pot you are missing out. Instant Pot Caramel Pecan Banana Bread is Moist, delicious, and topped with crunchy pecans and a drizzle of caramel. Thanks to the Instant Pot, banana bread couldn’t get any easier. Serve with a cup of coffee or tall glass of milk, and savor every last crumb of this sweet caramel pecan banana bread recipe.
*This Recipe was Created by My Cousin Jamie Tanner*
I will be honest, I go to the store, shop and bring home bananas often. I tend to forget about them, they go brown and then banana bread or smoothies is what happens to them. Since I created this recipe, I countdown the days till I see those brown specks develop on the bananas.
Instant Pot Caramel Pecan Banana Bread
I love banana bread, whether it’s plain, chocolate chip varieties, blueberries, or even caramel and pecans. This recipe right here is probably my most favorite. The Instant Pot makes it super simple on my part, locks in the moisture, so you don’t end up with an overly dry bread in the end. I can’t tell you how many times that has happened with my oven banana bread recipes. One minute too long and it gets over dry. The Instant Pot seals up the moisture so it turns out great each time.
Best Bananas for Banana Bread
Patience is key to the perfect banana for baking. When you start seeing speckled spots resist the urge to start baking. Trust me, the wait is worth it in flavor. Try to wait till your banana is almost brown all over, this is a really ripe banana that will give you the perfect banana flavor to your bread.
Benefits to Ripe Bananas for Banana Bread
Allowing your bananas to really ripen has many benefits. You get a sweeter and bolder banana flavor in your baked goods. Also, you are able to mash the bananas easier for a more smooth texture in your batter.
How do I Ripen My Bananas Faster
Start out by grappling a paper bag. Place your bananas in the bag and loosely close it. To speed the process up even more place a tomato or apple in the bag as well. The ethylene will build in the paper bag which helps ripen your banana a lot quicker than sitting on your counter. Just check on the bananas each day to see where they are in terms of ripeness.
You can’t use plastic bags for this, it needs to be paper. Paper bags still allow oxygen to pass through, this is needed or you will just end up with rotten bananas.
Instant Pot Caramel Pecan Banana Bread
Serve this banana bread up at breakfast, brunch or a snack anytime of day. You all will love this version of banana bread. The Instant Pot is the perfect way to simplify banana bread in the cooking process and get moist and delicious results.
More Instant Pot Treats try my Apple bread with caramel icing, Samoa Cheesecake, Or my 7-up cake.
What is your favorite way to eat banana bread?
Caramel Pecan Instant Pot Banana Bread
If you have not tried making this caramel pecan banana bread in your Instant Pot you are missing out. Moist, delicious, and topped with crunchy pecans and a drizzle of caramel.
Ingredients
- 3 Bananas
- 2 eggs
- 1 cup sugar
- 1/2 cup margarine
- 2 tbsp brown sugar
- 2 TSP baking soda
- 1/2 tbs salt
- 4 tbs vanilla
- 2 cups flour
- 1 cup pecans
- 12 oz caramel sauce
Instructions
- In bowl mash bananas add 2 eggs,
- Stir in margarine , sugars, baking soda, vanilla, and Salt till well combine.
- Stir in flour mix well.
- Place one cup water in the bottom of the Instant pot along with a trivet
- Spray your spring form pan with cooking spray or oil
- Pour Caramel topping into pan
- Chop pecans and place on top of caramel
- Pour batter over the pecans
- Place in the Instant Pot for 48 minutes on high pressure
- Do a natural release for 5 minutes then do a quick release.
- once done remove from instant pot and Tip Pan over onto a serving plate. Remove spring form pan and enjoy!
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 387Total Fat: 15gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 31mgSodium: 585mgCarbohydrates: 59gFiber: 2gSugar: 39gProtein: 5g
Did you use a 6 or 7 inch pan? This looks delicicous!
I cut the salt (to 1 tsp.) and vanilla (to 1 tbsp.) and used a 7″ springform pan. Still had lots of extra “dough” when I filled the pan to 1/4″ below the top. And it still fell. I would suggest filling only to 1/2″ below the top with same time…that should work. Taste is delicious!!
Wondering the same thing
Really 4tbl. Of vanilla? Also 1 tbl. Salt. Just checking. Thanks
Maybe you indicated that the IP should be 8 qt. and the springform pan larger than the 7″ I use in my 6 qt. pan. First, I cut the salt to 1 tsp…not tablespoons. Then I added 1 (not 4) tablespoons of vanilla. I had way too much of the “dough” mixture, so I filled my pan to 1/4″ from the top… When finished, the taste was marvelous, but it fell in the center…not done. Should I leave 1/2″ at the top of the pan??? Extend the pressure time???
Can you substitute butter for the margarine?
How many vanilla beans could I use instead of vanilla extract?
Do you not put water in the pot?
Sorry just saw the water in recipe! :/
Are the amounts of vanilla and salt correct? They seem a bit much. Thank you.
I will never be the same! I could eat the whole thing by myself!
Absolutely the best recipe for banana bread ever
I made this in the instant pot duo, 6qt 7 in 1, used a 7″ springform pan and followed the directions to the letter, including the 5 minute npr. This was completely undercooked. Took another 45 minutes in the toaster oven to finish cooking. Lots of wasted effort in the instant pot. Could’ve done the entire process in a regular cake pan in the oven for about the same amount of time. Great flavor but I’ll not try this in the instant pot again.