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
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.
Video
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!
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 )
Katie says
This is so unique and fun! Can't wait to try it.
Emily says
My family love banana bread and I love that you can make this version in the instant pot! So great!
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!
Jas @ All that's Jas says
It looks so moist and delicious! I'm firing up my IP. Thanks for sharing your recipe!
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!! : }
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.
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.
Sheila says
When do you add the vanilla?
Jane E Rogers says
In step #3
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. 🙁