Instant Pot Caramel Pecan Banana Bread is a moist banana bread topped with crunchy pecans and sweet caramel sauce. Made with ripe bananas and cooked in the Instant Pot, it’s a delicious homemade treat.
This recipe is especially handy when I have overripe bananas sitting on the counter. The caramel and pecan topping makes it a little different from traditional banana bread and gives every slice something extra.
Why I Love This Recipe
About the Ingredients ⭐
- Bananas: Use ripe bananas for natural sweetness and moisture.
- Eggs: Help hold the banana bread together.
- Sugar and Brown Sugar: Add sweetness and flavor.
- Margarine: Keeps the bread soft and moist.
- Baking Soda: Helps the banana bread rise.
- Salt: Balances the sweetness.
- Vanilla Extract: Adds warm, sweet flavor.
- Flour: Gives the bread its structure.
- Pecans: Add a delicious crunch.
- Caramel Sauce: Makes a rich, sweet topping.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Caramel Pecan Banana Bread
Prepare the Batter: Mash the bananas in a large bowl. Add the eggs, margarine, sugars, baking soda, vanilla, and salt. Mix until combined.
Add the Flour: Stir in the flour until just combined.
Prepare the Pan: Grease a springform pan. Pour the caramel sauce into the bottom and sprinkle with chopped pecans.
Add the Batter: Spread the banana bread batter evenly over the pecans.
Prepare the Instant Pot: Pour 1 cup of water into the Instant Pot and place the trivet inside. Cover the pan securely with foil and lower it onto the trivet.
Pressure Cook: Secure the lid and cook on High Pressure for 48 minutes.
Release the Pressure: Allow a 5-minute natural release, then carefully release the remaining pressure.
Cool and Serve: Remove the pan and check that the center is fully cooked. Let the bread cool slightly before carefully inverting it onto a serving plate and removing the pan.
Tips I Found Helpful 🩵
- Use very ripe bananas for the best flavor and moisture.
- Grease the springform pan well so the caramel topping releases easily.
- Cover the pan tightly with foil to keep condensation off the bread.
- Check the center for doneness before removing the bread from the pan. If it’s still wet, it needs more cooking time.
How to Store Leftovers 🩵
Store leftover Instant Pot Caramel Pecan Banana Bread in an airtight container in the refrigerator for up to 4 days.
Enjoy chilled or warm individual slices in the microwave for 10–15 seconds. You can also freeze individual slices for up to 3 months.
More Instant Pot Desserts
Caramel Pecan Instant Pot Banana Bread
Instant Pot Caramel Pecan Banana Bread is moist banana bread with crunchy pecans and a sweet caramel topping.
Ingredients
- 3 ripe bananas
- 2 eggs
- 1 cup sugar
- ½ cup margarine, softened
- 2 tablespoons brown sugar
- 1 teaspoon baking soda (proposed adjustment)
- ½ teaspoon salt (proposed adjustment)
- 2 teaspoons vanilla extract (proposed adjustment)
- 2 cups all-purpose flour
- 1 cup pecans, chopped
- 12 ounces caramel sauce
- 1 cup water, for the Instant Pot
Instructions
- Mash the bananas in a large bowl. Add the eggs, margarine, sugar, brown sugar, baking soda, salt, and vanilla. Mix until combined.
- Stir in the flour until just combined.
- Grease a springform pan. Pour the caramel sauce into the bottom and sprinkle the chopped pecans over the caramel.
- Spread the banana bread batter evenly over the pecans.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Cover the springform pan securely with foil and lower it onto the trivet.
- Secure the lid and cook on High Pressure for 48 minutes.
- Allow a 5-minute natural pressure release, then carefully release the remaining pressure.
- Remove the pan and check the center for doneness. Let the bread cool slightly before carefully inverting it onto a serving plate and removing the pan.
Notes
Use very ripe bananas for the best flavor. Grease the pan well to help the caramel topping release.
The original recipe calls for 4 tablespoons vanilla, ½ tablespoon salt, and 2 teaspoons baking soda. The reduced amounts listed here are suggested corrections and have not yet been tested.
Pressure cooking time may vary depending on the springform pan size and depth. Check the center before serving. If the batter is still wet, additional cooking time is needed.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 458Total Fat: 18gSaturated Fat: 3gUnsaturated Fat: 16gCholesterol: 37mgSodium: 381mgCarbohydrates: 71gFiber: 3gSugar: 47gProtein: 6g
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.