Instant Pot Banana Bread Recipe
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Soft, moist banana bread made effortlessly in the Instant Pot — no oven needed! This recipe combines ripe bananas with a simple blend of pantry staples, resulting in a deliciously tender loaf that's perfect for breakfast, snacks, or dessert.
Ingredients
Instructions
In a mixing bowl, combine the mashed bananas, melted butter or oil, and eggs. Stir until the wet ingredients are well blended. Gradually add the flour, sugar, baking soda, salt, and cinnamon to the bowl, stirring just until all the dry ingredients are incorporated and the batter is smooth without overmixing.
Grease a 7-inch cake pan or any Instant Pot-safe dish thoroughly to prevent sticking. Pour the banana bread batter evenly into the prepared pan and spread it out smoothly.
Cover the top of the cake pan tightly with aluminum foil to prevent moisture from dripping into the batter during cooking in the Instant Pot.
Pour 1 cup of water into the Instant Pot’s inner pot. Place the trivet inside the pot, then carefully set the covered cake pan on the trivet.
Secure the lid on the Instant Pot and set it to cook at High Pressure for 50 minutes. When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
Remove the cake pan carefully from the Instant Pot. Let the banana bread cool completely in the pan before slicing and serving to allow it to set properly.
