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
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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