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Instant-Pot Banana Bread

This moist and tender Instant-Pot Banana Bread proves just how versatile this kitchen appliance can be!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Pressurizing 10 minutes
Total Time 1 hour 30 minutes
Servings 10 People
Calories 262kcal
Author Taylor Kiser

Equipment

  • Instant pot

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups ripe banana mashed (400 grams)
  • 2/3 cup coconut sugar (or brown sugar)
  • 1/2 cup avocado oil (or any neutral-flavored oil)
  • 2 large eggs
  • 1 tablespoon vanilla

Instructions

  • In a medium bowl, whisk all the ingredients together up to the banana.
  • In a separate, large bowl, whisk all the remaining ingredients.
  • Whisk the dry ingredients into the wet ingredients until well combined.
  • Line the bottom of a 7-inch cake pan with parchment paper (use some oil to stick it down) and brush the sides of the pan as well. Pour the batter into the pan.
  • Cover the top of the pan with tinfoil, leaving a little room for expansion of the bread and making sure to crimp the edges to seal the tinfoil tightly.
  • Place a trivet into your Instant Pot and pour 1 cup of water into the pot. Place the covered pan in, put the lid on the Instant Pot, and set to "Sealing."
  • Cook on manual high pressure for 1 hour and 10 minutes. Let steam release naturally.
  • Remove the pan from the Instant Pot and turn the bread onto a cooling rack to cool completely.

Video

Nutrition

Calories: 262kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 1.1g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 6.8g | Cholesterol: 37mg | Sodium: 305mg | Potassium: 175mg | Fiber: 1.7g | Sugar: 17.4g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 6mg