I love banana bread. Give me a warm slice with a thick pat of butter all melting on it, and I’m a happy girl! I love to make Instant Pot Banana Bread. Being able to “bake” while not having the oven on to heat up my kitchen is great! This pressure cooker banana bread is a moist, dense bread, so making it in the instant Pot is perfect!
Instant Pot Banana Bread
Banana Bread is the comfort food of bread. At least for me. The smell of banana bread baking takes me home. Banana Bread was the first bread I ever cooked when I was a kid learning to bake. Great memories from our humble little kitchen.
Serve this delicious Instant Pot Banana Bread warm with butter, or try my Vanilla Icing Glaze for a special presentation!
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Instant Pot Banana Bread tastes just like my Nana's banana bread. It's moist and sweet, with an optional vanilla icing that makes this banana bread dessert!
- 3 Ripe Bananas, mashed
- 1/2 cup Butter, softened
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 2 Eggs, beaten
- 1 tsp Vanilla
- 1/4 cup Buttermilk (or Sour Cream)
- 2 cups Flour, sifted
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Cinnamon
- 1/2 tsp Salt
- 6 qt or 8 qt Electric Pressure Cooker
- Trivet with handles
- Mixing Bowls
- Hand Mixer
- 6 cup Bundt or Cake Pan (7" is ideal)
- Baking Spray
- Foil
Add 1 1/2 cups of water to the inner liner of the pressure cooker (2 cups if using the 8 qt).
Spray the cake pan with baking spray and set aside.
In a mixing bowl, mash the ripe bananas using a fork.
In another mixing bowl, use a hand mixer to cream the butter and sugars together.
Add the beaten eggs and vanilla to the creamed butter/sugar mixture. Use a spoon to mix well.
Stir the bananas and sour cream/buttermilk into the butter/sugar mixture and mix well.
In another mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.
Add the dry ingredients to the wet ingredients and gently stir by hand, until just moistened.
Spoon the batter into prepared cake/bundt pan and cover with foil, leaving some room for the bread to rise a little. Gently crimp the edges.
Set the trivet on the counter, and put the cake/bundt pan on it. Carefully place it in the pot using the handles. Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 47 minutes for a bundt style pan, and 60 minutes for a regular 7" pan. High pressure.
After the cook time is finished, let the pot sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
After all of the pressure is out and the pin in the lid drops down, open it and use silicone mitts or pot holders to very carefully remove the cake/bundt pan from the pressure cooker, using the trivet handles.
Carefully remove the foil, and let the banana bread sit for 10-15 minutes to cool a bit. Then release the bread from the pan onto a plate. Either invert the pan, or with a push pan, set it on a can and gently push the pan down.
Serve the banana bread warm, slathered in butter, or let it cool and drizzle with my Vanilla Icing Glaze.
Resources to Make This Recipe and More
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Can you use parchment paper instead of foil to cover while baking?
Hi Sandy, I think so, as long as it keeps the water out. Securing it to the pan may be a challenge.
Perfect banana bread. My whole family loved it!
How long do we cook it for, recipe says warm up the pot then natural release 10 min. How long is cook time.
Hi Dawn, cook for 47 minutes if using a bundt style pan, and 60 if using a regular pan.
Hi Sandy. May I ask what size bundt pan you used?
Yes, it’s a 7″ bundt pan from Debbiedoo’s (my affiiate link).
How long would cooking time be if I used egg bite molds?
I’m not sure as I haven’t tried it.
What adjustments do I have to make to do this in Duo Mini?.
You will want to use a 6″ pan instead of a 7″. leave room at the top for the bread to rise higher, and increase the cook time 5-10 minutes.
Perfectly delicious! I followed the recipe as written except I used nonfat, plain Greek yogurt in place of sour cream. I used a 6 inch Bundt pan. Thank you for sharing your recipe!
That’s great, Amy! So glad you liked it!
If i only have 2 bananas should i change anything in the recipe. (not a real good baker & first time in instant pot, with my new pan) Will it just not have as much Banana flavor! Thank you!
It won’t have as much banana flavor, but will still be good. You could add a little applesauce to make up for the reduced moisture.
Hello, I made this batch not realizing I do not have the right cake/Bundt pan to fit in my instant pot. Is there another method to cook this recipe, I would
Hate to toss it? I have a much smaller silicone instant pot accessory set I thought would work. It probably only holds 3-4 cups not six. My current bundt pans and spring form pans are too big for the instant pot, help!
Hi Cheris, sorry I was out yesterday and didn’t get to this comment the same day. You can divide the batter into smaller batches and cook for less time, or just use the oven.
How important is baking powder? I have everything on hand except that. I’m really wanting to make this.
Baking powder is pretty important. It is what makes bread rise and get fluffy. If you have self rising flower, you won’t need it.
Thank you!
I’m not seeing a reference to high or low pressure. Is there a preferred setting?
High pressure.
Hi,
I’d like to make this, but can’t eat gluten. Would you happen to know the conversion of regular flour to gluten free all purpose flour? Thank you.
It’s a 1:1 ratio to substitute GF flour, such as Bob’s Red Mill All Purpose Baking Flour. Also add a small amount of one of these: Arrowroot, Gelatin, or Agar Agar. You’ll have to look up the amount for quick breads.