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Pressure Cooker Banana Bread

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Pressure Cooker Banana Bread

PRESSURE COOKER BANANA BREAD

My Instant Pot has proved to me that I can not live without it. I finally decided to bake in it. Let me tell you Pressure Cooker Banana Bread is a moist heavy bread that is very filling. I don’t know how I lived without my Instant Pot for so long. My next adventure will be pumpkin bread and apple bread so make sure you are following along and join my brand new Facebook Group  . Right now I am having a contest in my group to giveaway Instant Pot accessories I hope you join. Check out my 20 MUST HAVE Instant Pot Recipes.

PRESSURE COOKER BANANA BREAD

Pressure Cooker Banana Bread is actually very easy to make.

You will need:

7″ springform pan

4 mashed bananas

1 stick soft butter

1 tbs vanilla

2 eggs

1/2 cup sugar

2 cups flour

1 tsp baking powder

Directions: Mix together butter, eggs, and sugar until creamy. Stir in vanilla and mashed bananas. In a separate bowl mix baking powder with flour. Mix the dry ingredients with the wet. 1 cup at a time Until your batter is smooth. Pour into your springform pan. Pour 1 cup water into the bottom of your Instant Pot or pressure cooker. Place pan on a trivet and cook on manual high pressure for 50 minutes. Do a quick release Remove and serve.

PRESSURE COOKER BANANA BREAD

Instant Pot Banana Bread

Pressure Cooker Banana Bread

Yield: 1
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Ingredients

  • 7 " springform pan
  • 4 mashed bananas
  • 1 stick soft butter
  • 1 tbs vanilla
  • 2 eggs
  • 1/2 cup sugar
  • 2 cups flour
  • 1 tsp baking powder

Instructions

  1. Mix together butter, eggs, and sugar until creamy. Stir in vanilla and mashed bananas. In a separate bowl mix baking powder with flour. Mix the dry ingredients with the wet. 1 cup at a time Until your batter is smooth. Pour into your springform pan. Pour 1 cup water into the bottom of your Instant Pot or pressure cooker. Place pan on a trivet and cook on manual high pressure for 50 minutes. Do a quick release Remove and serve.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 114mgCarbohydrates: 42gFiber: 3gSugar: 18gProtein: 4g

Did you make this recipe?

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Lyndsie

Tuesday 12th of March 2019

Did you try it? That's all I have too.

Sharon

Friday 20th of July 2018

Most Nana bread recipes use soda and yours used baking powder is that gonna make any difference thanks sharonzinnel@yahoo.Com

Joni Lue

Tuesday 3rd of April 2018

Instead of regular flour can I substitute banana flour or coconut or almond flour?

Jennifer

Sunday 25th of February 2018

I just made this and it is very dense which I know would happen but it didn't rise like in the picture. We tried corn bread in the Instant Pot too and same result. I will stick to cooking in it not baking.

Jane Cox

Sunday 11th of February 2018

Leavening question: A lot of recipes use 1 tsp of baking powder to one cup of flour. Why does this banana bread only call for 1/2 tsp of baking powder (and no baking soda)? Is that because it is being baked in a pressure cooker? Or is there something in the recipes that makes the baking powder more active?

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