Instant Pot Banana Bread Recipe

In a bowl, mash the ripe bananas until smooth, forming the moist, flavorful base of your bread.

Stir in the granulated sugar, brown sugar, vegetable oil or melted butter, egg, and vanilla extract into the mashed bananas until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution.

Add the dry ingredients to the wet ingredients and mix just until combined to avoid overworking the batter. Gently fold in any optional mix-ins like chopped nuts or chocolate chips if desired.

Grease a 7-inch round cake pan or loaf-style pan that fits inside your Instant Pot, then pour the batter into the pan. Cover the top loosely with aluminum foil to prevent condensation from dripping onto the bread.

Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside to keep the bread pan elevated above the water.

Place the prepared pan on the trivet, secure the Instant Pot lid, and set the valve to the sealing position.

Cook on High Pressure for 55 minutes to allow the bread to fully cook and become tender.

Allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure before opening the pot.

Carefully remove the bread from the Instant Pot and let it cool completely before slicing to ensure clean cuts and maintain moisture.