Instant Pot Banana Bread
Instant Pot Banana Bread, along with a cup of coffee, definitely makes your morning better! For today's Banana Bread recipe, I confess that I didn't work too hard. My Instant Pot and my kids were very helpful. I just gave directions.
Servings: 8 slices
Calories: 273kcal
Equipment
- instant pot
Ingredients
- 3 bananas medium size
- 2 eggs
- 3/4 cup sugar
- 1 vanilla bean or 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/3 cups all-purpose flour
- 1/3 cup milk
- 1/4 cup oil
Instructions
- In a mixing bowl, using a fork or handheld masher, mash up tree overripe medium bananas. Add ¾ cup of sugar, two eggs, and seeds of one vanilla bean (or 1 tsp of vanilla extract). Using a mixer, whisk for about 5 minutes until sugar dissolves completely.
- Once you have a fluffy texture mixture, whisk in 1 tsp baking soda and a pinch of salt. Now using a spatula, gradually incorporate 1 ⅓ cups of flour. Then pour ⅓ cup of milk and ¼ cup of oil. Mix gently to combine.
- Grab a pan and grease the sides with butter, then sprinkle some flour. Pour the batter into the pan. Top with some banana slices. Cover the bread with foil, leaving space for rising, but pinch the edges tightly.
- Add 1 cup of water to your Instant Pot. Set the Trivet on the counter, and arrange the pan on it. Carefully introduce it in the pot using the handles.
- Secure the lid and set the steam release knob to the Sealing position. Set Pressure Cook/Manual button for 55 minutes. Once the time is over, allow natural pressure release, for about 10 minutes.
- Carefully open the lid and remove the cake from Instant Pot. Carefully take off the foil and leave the bread to rest for some minutes, then remove it from the pan. Sprinkle some sweet cocoa or shredded chocolate.
Nutrition
Calories: 273kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 158mg | Potassium: 210mg | Fiber: 2g | Sugar: 25g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg