Somehow we never manage to eat all the bananas we buy before they get too ripe. No worries though. We just use the ripe bananas to make banana bread. In the past we have made a yummy Chocolate Banana Bread. I decided to try something different, and make pressure cooker banana bread. Why? I have heard that baking in the Instant Pot produces incredibly moist and delicious baked goods, and that was certainly the case with this Instant Pot Banana Bread. Try it and see for yourself.
INGREDIENTS NEEDED:
- bananas
- flour
- salt
- baking soda
- nutmeg
- butter
- white and brown sugar
- eggs
- vanilla
- cinnamon
INSTANT POT BANANA BREAD
If you have been wondering how to make banana bread in a pressure cooker, it is really easier than you might think. The first step is to start with ripe bananas.
Mash bananas until you have 2 1/4 cups of mashed bananas. In my experience, this usually requires 5-6 bananas, depending on the size.
Combine the flour, salt, baking soda, and nutmeg in a large bowl.
In another bowl, cream together the butter and brown and white sugars. Then, add the cinnamon, eggs, vanilla and mashed bananas, stirring until well blended.
Add the banana mixture into the bowl with the flour and stir. Be sure not to over stir. Just mix gently until the ingredients are combined.
Pour batter into a pan that has been sprayed with cooking spray.
WHAT KIND OF CAKE PAN DO I NEED TO MAKE PRESSURE COOKER BANANA BREAD?
I used a Corningware Round pan that fit into my Instant Pot. You can also buy Instant Pot specific cake pans like this one that fit perfectly into the pot. Since these pans will be smaller than a traditional loaf pan, you will have enough batter to make more than one bread if you decide to make pressure cooker banana cake.
Insert a trivet and 1 cup of water into the Instant Pot.
Cover your pan with foil then create a foil handle for the pan. To do so, take a long length of foil and fold it so it is 2-3 inches wide. You will be placing this under your pan so the handles stick up and you can remove your pan from the Instant Pot.
HOW LONG DO I COOK THE BANANA BREAD IN THE INSTANT POT?
Seal the lid and set timer to 50 minutes on manual. After 50 minutes, do a quick release on the pot.
Using the foil handles, remove the pan from the Instant Pot. Allow the pan to cool on a baking rack for a few minutes.
My could could barely wait for this instant pot healthy banana bread to cool!
Remove the banana bread from the pan, and allow it to cool further on the baking rack.
This Banana Bread in pressure cooker recipe produces a dense loaf of bread. It is moist, dense and filling.
Instant Pot Banana Bread
Ingredients
Instructions
Mash bananas until you have 2 1/4 cups of mashed bananas.
- Combine the flour, salt, baking soda, and nutmeg in a large bowl.
In another bowl, cream together the butter and brown and white sugars. Then, add the cinnamon, eggs, vanilla and mashed bananas, stirring until well blended.
Add the banana mixture into the bowl with the flour and stir. Be sure not to over stir.
- Pour batter into a pan that has been sprayed with cooking spray.
- Insert a trivet and 1 cup of water into the Instant Pot.
Cover your pan with foil then create a foil handle for the pan. You will be placing this under your pan so the handles stick up and you can remove your pan from the Instant Pot.
- Seal the lid and set timer to 50 minutes on manual. After 50 minutes, do a quick release on the pot.
Using the foil handles, remove the pan from the Instant Pot. Allow the pan to cool on a baking rack for a few minutes, then remove the banana bread from the pan and allow it to cool further on the baking rack.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
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If you enjoyed this Instant Pot Banana Bread, check out:
Banana Muffins with Chocolate Chips
Veena Azmanov says
Cant wait to try this tasty looking Banana Bread. Best for by weekend Breakfast for family. Looks delicious and flavorful.
Monica A Chacon says
Ok. Soni did something wrong!! ☹️ I made my instapot banana bread and it cenout super sense and didn’t rise at all. It’s thick and sense….it smelled great and tastes ok….not too sweet….I don’t know what I did. Help!!
Kathy says
Monica, I just made this last night and it came out the same way. My baking soda is brand new, so i know it wasn’t that. The batter started to expand as soon as all of the ingredients were mixed together The amount of bananas seemed like way too much, I’ve never used this amount of banana before with that amount of flour. It was so dense and wet that I put into my regular oven for a half hour and it was still the same. PS, a trick I learned with bananas is that if you can’t use them right away, freeze them. When they thaw, they’re already mushy, so it’s much easier to mash them!
Sonia says
I am in aww with what we can make in IP! One if the things u need to make is bake in it💁😁 this banana cake looks so delicious and done to perfection!
Katie says
Is there anything that an instant pot cannot do? This is a great recipe! Can’t wait to try it!
Kate says
This banana bread looks so good and I love how easy it is in the IP.
Natalie says
Wow that bread looks fantastic. I didn’t know you can make banana bread in instant pot! Need to give this a try. Sounds so easy.
Kathleen says
I thought this recipe looked great so I gave it a go yesterday – absolutely loved the flavour profile. However, 50 minutes @ High Pressure in my 6qt IP duo (in a 7” round pan) was nowhere near long enough to cook through the massive quantity of batter this recipe gives you! I know this varies pot to pot, so I even gave mine another 15 minutes and it was still quite gooey in the centre.
Next time I think I’ll split up the batter into two cakes and see what I get. I could tell it wanted to rise quite a bit, but couldn’t past the foil cover since the pan was filled almost to the rim already. Now I just have to wait for some bananas to ripen!
Lisa Brady says
What if your instant pot doesnt have a manual setting, what setting would you put it on?
Vanessa says
Is this recipe moist?
Marie-Andrée says
Just made a half recipe because I was going to use a stainless steel mixing bowl; the only thing that fit my IP. 50 minutes wasn’t nearly enough and I put it back for another 15 minutes (temp inside should be 160 degrees or more). Worked out fine although I miss the crusty top I usually get in the over. But it is 95 degrees outside these days and not having to use the oven for an hour was a major win!. The only changes I made was to add about 1/2 cup of cranberries which give a really nice tang to banana breads and I used Splenda sugars.
Ellie says
When do you add the vanilla?
Cindy says
I used exact measurements and directions in the recipe. I have an IP 6-LUX. I used a glass baking dish 7” diameter. I had to do 65 minutes instead of the 50 minutes as stated in recipe and it still was under-baked and too dense and spongey. If I make this again I will divide the batter and make two separate loaves, will add more cinnamon and add walnuts. I think that the amount of batter is just too much in one bowl to IP all at once. 🙁
Sheila says
When do you add the vanilla?
Mark in Vancouver Canada says
Just trying this recipe and get to the part where I want to put it into the IP and realize that there is no specified temperature shown in the directions when using any kind of manual setting. Also, a minor point, no mention of combining all 3 bowls (bananas, flour mix, and eggs with butter), just says to mix flour with bananas. No big deal – common sense says to include all 3, but might be an idea to include the 2 points above to be complete. BTW I am using the Cake setting for it and will report back how it goes on my IP 9-1 6qt unit.
Lori says
Looking forward to the finished product. Just something you might want to edit: Nowhere in the instructions does it mention the vanilla, so someone might not catch the omission.
Terri says
I just made this bread, in a 7″ springform pan covered with parchment paper and then topped with foil. I used very ripe bananas I topped the bread with a cream cheese frosting. The flavor is wonderful but I am not too fond of the consistency. It’s very compact. If there is a way that I can make it fluffier and less dense next time, please enlighten me. I would love to make it work to my liking.
By the way, because of other’s comments, I thought that I’d mention that I made it exactly as your recipe states to and it cooked thoroughly.
Keep in mind that the rating is no reflection on you but my preference to the recipe’s results.
Thank you, Vicky, for sharing your recipes with us!! : }
Jas @ All that's Jas says
It looks so moist and delicious! I’m firing up my IP. Thanks for sharing your recipe!
Laura | Wandercooks says
Everyone in the fam just adores banana bread and this one is sooo easy to make! It was nice and moist as well!
Emily says
My family love banana bread and I love that you can make this version in the instant pot! So great!
Katie says
This is so unique and fun! Can’t wait to try it.
Vinnie says
there are some things left out within the instructions , I have an 8 Quart Duo Evo Plus which works great but it was like pulling teeth to get to the nitty gritty as to the workings ! for instance there are all kinds of programs available but to get to them you must press “Pressure cooking” then the lower portion of display lights up and the first one is “Custom” when you depress the one large knob the first time the word Custom blinks and that is like “manual” on the other models. You can scroll through each item listed and when you are on one if you depress the large knob you will see and be able to select other options within that category ! I’m using this instant pot almost every day (Banana Bread cooking right now )
Rhys Bonney says
I tried to make this, halved the ingredients and it came out completely flat and rubbery, no cake like texture at all. What do you think I did wrong? It did end up getting an additional 15 mins in keep warm mode with a natural pressure release by accident. Could that be the cause?