Instant Pot Banana Bread

In a large mixing bowl, mash the ripe bananas and beat them with softened butter until creamy. Add both sugars and beat until well combined.

Add eggs one at a time, then mix in the vanilla extract and sour cream.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet ingredients until just combined.

Spray a 7×3-inch push pan with baking spray and pour in the batter. Optionally, sprinkle cinnamon sugar blend on top. Cover tightly with foil, leaving space for expansion.

Add 1 1/2 cups water to the Instant Pot. Place the pan on a trivet and lower it into the pot. Seal the lid and set to HIGH PRESSURE for 55 minutes.

Allow natural pressure release for 15-20 minutes, then manually release any remaining pressure. Carefully remove the pan, uncover, and cool for 10 minutes.

Remove the bread from the pan by placing it over a sturdy jar or cup and pushing up. Slide onto a platter and serve.