Instant Pot Banana Bread

Cream the softened butter with both sugars in a large bowl until light and fluffy, about 2-3 minutes.

Mash your ripe bananas in a separate bowl until mostly smooth, then fold them into the butter mixture.

Beat in the eggs one at a time, then add the vanilla extract and buttermilk, mixing until just combined.

In another bowl, whisk together the sifted flour, baking soda, baking powder, salt, and cinnamon.

Gently fold the dry ingredients into the wet mixture using a spatula don't overmix, just until you don't see dry flour.

Grease your 7-inch pan well, line the bottom with parchment if you want, then pour in the batter.

Cover the pan tightly with aluminum foil to prevent moisture from dripping onto the batter.

Add 1 cup of water to your Instant Pot, place the trivet inside, then set the covered pan on top.

Close the lid, set the valve to sealing, and cook on high pressure for 50 minutes.

When done, let it natural release for 10 minutes, then quick release any remaining pressure.

Carefully remove the pan (it's hot), take off the foil, and let it cool for about 10 minutes before slicing.