Do you love easy bread recipes? In the past, we made yummy chocolate banana bread. I decided to try something different and make Instant Pot Banana Bread.
I have heard that baking in the Instant Pot produces incredibly moist and delicious baked goods, which was certainly the case with this pressure cooker banana bread. Try it and see for yourself.
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Why banana bread in the Instant Pot is awesome
Banana bread isn't just for the oven. Here are the step-by-step instructions on how to make banana bread in the Instant Pot. Making it in an Instant Pot creates super moist bread that doesn't require you to heat up the entire house.
Ingredients
- bananas
- flour
- salt
- baking soda
- nutmeg
- butter
- white and brown sugar
- large eggs
- vanilla
- cinnamon
How to make 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 ¼ 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 a medium 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 wet ingredients into the bowl with the dry ingredients 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.
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 pressure cook for 50 minutes on manual. After 50 minutes, do a quick release on the pot.
Once you release pressure, use the foil handles to remove the pan from the Instant Pot. Allow the pan to cool on a baking rack for a few minutes.
My kids 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. For more fruit recipes in the Instant Pot, try our Instant Pot Applesauce.
📖 Recipe
Instant Pot Banana Bread
Video
Ingredients
- 2 ¼ cups mashed overripe bananas
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ cup butter
- ¼ cup white sugar
- ¼ cup brown sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
- Mash bananas until you have 2 ¼ 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.
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
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.
You can keep it in a air tight container on the counter for 3 days. You can store it in the refrigerator for 5-7 days.
My favorite additions to banana bread are chopped walnuts or pecans. They add a great crunch and texture. Chocolate chips are also a great addition!
Ellie says
When do you add the vanilla?
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.
Vanessa says
Is this recipe moist?
Lisa Brady says
What if your instant pot doesnt have a manual setting, what setting would you put it on?
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!
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.
Kate says
This banana bread looks so good and I love how easy it is in the IP.
Katie says
Is there anything that an instant pot cannot do? This is a great recipe! Can't wait to try it!
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!
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!
Jeannette says
Ok I'm new to instapot . For the banana bread the trivet and water go under the baking pan?
Jen says
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!