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Instant Pot Banana Bread

February 3, 2020 By Vicky 38 Comments

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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.

This Instant Pot Banana Bread is incredibly moist and delicious. It is a great way to use overripe bananas. You'll love Pressure Cooker banana bread! #bananabread #instantpot #pressurecooker


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.

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.

banana bread batter

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.

banana bread batter

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.

banana bread batter in a pan

Insert a trivet and 1 cup of water into the Instant Pot.

trivet in an 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.

baking in an 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.

instant pot banana bread

Using the foil handles, remove the pan from the Instant Pot. Allow the pan to cool on a baking rack for a few minutes.

instant pot banana bread with bananas in the background

My kids could barely wait for this instant pot healthy banana bread to cool!

instant pot banana bread

Remove the banana bread from the pan, and allow it to cool further on the baking rack.

banana bread recipe

This Banana Bread in pressure cooker recipe produces a dense loaf of bread. It is moist, dense and filling.

sliced banana bread

4.3 from 24 votes
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Instant Pot Banana Bread

This Instant Pot Banana Bread is incredibly moist and delicious. It is a great way to use overripe bananas.
Course Snack
Cuisine American
Keyword banana bread, instant pot
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 227 kcal

Ingredients

  • 2 1/4 cups mashed overripe bananas
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 cup butter
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1 tsp cinnamon

Instructions

  1. Mash bananas until you have 2 1/4 cups of mashed bananas. 

  2. Combine the flour, salt, baking soda, and nutmeg in a large bowl.
  3. 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.

  4. Add the banana mixture into the bowl with the flour and stir. Be sure not to over stir. 

  5. Pour batter into a pan that has been sprayed with cooking spray.
  6. Insert a trivet and 1 cup of water into the Instant Pot.
  7. 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.

  8. Seal the lid and set timer to 50 minutes on manual. After 50 minutes, do a quick release on the pot.
  9. 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.

Nutrition Facts
Instant Pot Banana Bread
Amount Per Serving
Calories 227 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 47mg16%
Sodium 233mg10%
Potassium 189mg5%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 305IU6%
Vitamin C 3.6mg4%
Calcium 18mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.

Eat at Home Meal Plans

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Then when it is time for dinner, make that night’s recipe (choices include make-ahead, freezer meals, slow-cooker recipes, and other time-saving strategies).

That’s it! Dinner is on the table and you can enjoy a home cooked meal with the family – without the stress!

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If you enjoyed this Instant Pot Banana Bread, check out:

Cranberry Banana Bread

Banana Nut Muffins

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Filed Under: Food Fun Friday, Instant Pot

« Instant Pot Taco Soup Recipe
Buttermilk Fried Chicken Sandwich Recipe »

Comments

  1. Veena Azmanov says

    January 18, 2019 at 10:06 am

    5 stars
    Cant wait to try this tasty looking Banana Bread. Best for by weekend Breakfast for family. Looks delicious and flavorful.

    Reply
    • Monica A Chacon says

      April 26, 2020 at 8:05 pm

      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!!

      Reply
      • Kathy says

        May 26, 2020 at 6:24 pm

        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!

        Reply
        • Jeannette says

          August 29, 2020 at 3:08 pm

          4 stars
          Ok I’m new to instapot . For the banana bread the trivet and water go under the baking pan?

          Reply
    • Jen says

      July 10, 2020 at 6:18 am

      4 stars
      I read through the comments before trying this recipe and was a bit nervous about the outcome but the recipe worked perfectly for me. The bread rose nicely and was cooked thoroughly in the 50 minutes noted in the recipe. The sides even were a nice golden brown. It is a very dense bread, which my family doesn’t mind, but the flavor is great.

      I did two things differently which maybe made a difference. First, I used slightly less than 2 cups of mashed banana – but only because that’s all I had. Second, I used an Instant Pot brand metal cake pan, which maybe transfers the heat to the bread better.

      Thanks for the recipe!

      Reply
  2. Sonia says

    January 18, 2019 at 10:13 am

    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!

    Reply
  3. Katie says

    January 18, 2019 at 10:25 am

    5 stars
    Is there anything that an instant pot cannot do? This is a great recipe! Can’t wait to try it!

    Reply
  4. Kate says

    January 18, 2019 at 10:34 am

    5 stars
    This banana bread looks so good and I love how easy it is in the IP.

    Reply
  5. Natalie says

    January 18, 2019 at 12:34 pm

    5 stars
    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.

    Reply
  6. Kathleen says

    April 23, 2019 at 9:07 am

    3 stars
    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!

    Reply
  7. Lisa Brady says

    July 2, 2019 at 11:42 am

    What if your instant pot doesnt have a manual setting, what setting would you put it on?

    Reply
  8. Vanessa says

    July 26, 2019 at 4:23 pm

    Is this recipe moist?

    Reply
  9. Marie-Andrée says

    August 17, 2019 at 3:39 pm

    3 stars
    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.

    Reply
  10. Ellie says

    September 27, 2019 at 4:15 pm

    When do you add the vanilla?

    Reply
  11. Cindy says

    October 29, 2019 at 7:47 am

    1 star
    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. 🙁

    Reply
  12. Sheila says

    November 13, 2019 at 3:48 pm

    When do you add the vanilla?

    Reply
    • Jane E Rogers says

      July 11, 2020 at 6:15 am

      In step #3

      Reply
  13. Mark in Vancouver Canada says

    November 28, 2019 at 3:20 pm

    3 stars
    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.

    Reply
  14. Lori says

    December 29, 2019 at 8:44 am

    4 stars
    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.

    Reply
  15. Terri says

    January 11, 2020 at 10:22 am

    3 stars
    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!! : }

    Reply
  16. Jas @ All that's Jas says

    February 4, 2020 at 6:23 pm

    5 stars
    It looks so moist and delicious! I’m firing up my IP. Thanks for sharing your recipe!

    Reply
  17. Laura | Wandercooks says

    February 4, 2020 at 7:16 pm

    5 stars
    Everyone in the fam just adores banana bread and this one is sooo easy to make! It was nice and moist as well!

    Reply
  18. Emily says

    February 4, 2020 at 7:49 pm

    5 stars
    My family love banana bread and I love that you can make this version in the instant pot! So great!

    Reply
  19. Katie says

    February 4, 2020 at 10:32 pm

    5 stars
    This is so unique and fun! Can’t wait to try it.

    Reply
  20. Vinnie says

    February 24, 2020 at 1:18 pm

    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 )

    Reply
  21. Rhys Bonney says

    April 24, 2020 at 1:23 am

    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?

    Reply
  22. Diya says

    August 2, 2020 at 8:12 pm

    5 stars
    Can i substiture sour cream with regular full fat cream or something else? Please advise.

    Reply
  23. Steph K says

    September 9, 2020 at 9:40 am

    5 stars
    Tried the banana bread for the first time. Took extra time but came out delish!

    Reply

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Hi, I'm Vicky, founder and content creator at Mess For Less. If you are looking for play and learning activities for kids, kid friendly food, parenting tips and general family fun, you will find it at Mess For Less. I invite you to learn more about me or drop me a note. Thanks for stopping by!
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