Instant Pot Banana Bread turns out delicious and moist. I will show you step-by-step how to make banana bread in the Instant Pot. This pressure cooker banana bread recipe is a moist, dense bread, so making it in the instant Pot is perfect!
Originally posted 4/26/18
Instant Pot Banana Bread
Banana Bread is the comfort food of bread. At least for me. I enjoy making quick breads in the Instant Pot®. Being able to “bake” and having the oven available for other recipes is great!
Start with fully ripe bananas. If your bananas are not ripe, there’s a hack for that!
How to Quickly Ripen Bananas in the Oven
- Set the oven temperature to 300°F.
- Place the unpeeled unripe bananas on a parchment lined baking sheet.
- Bake them for about 10-25 minutes.
- Keep an eye on them as they can ripen fast and even leak (Oven temps and times may vary)!
- They are ripe as soon as the peels are shiny & black.
How to make Banana Bread in the Instant Pot
The very best pan to use for this recipe is a 6-cup bundt style pan. The banana bread comes out very evenly cooked. You can use a 6″ or 7″ cake pan, but the cook time will be longer due to how the pressure cooker cooks (and not having the hole in the center).
With quick breads you’ll want to be careful not to over mix the batter. Once you get the dry ingredients in with the wet, stir just until they are combined.
Instant Pot Banana Bread is cooked using the Pot-in-Pot (or PIP) method of pressure cooking. That just means the food is in a pot/pan within the pot of the pressure cooker. The pan with the food in it will sit on a rack above the water in the pot.
This method works for any recipe that is too thick to put directly in the pressure cooker pot, and/or can’t be watered down.
Serve this delicious Instant Pot Banana Bread warm with some butter, or try my Vanilla Icing Glaze for a special presentation!
It’s a little unusual to put icing on banana bread, but I like the presentation. The bit of extra sweetness is delicious, especially when warmed up with some butter on it!
You can also make Banana Bread Bites in the Instant Pot by using the silicone mold that we use for the Egg Bites.
If you make this yummy pressure cooker Banana Bread recipe, please let me know!
Just leave a comment below with a star rating. I’d love to know how you liked it.
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 All Purpose 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 50 minutes for a bundt style pan, and 55 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.
It is important to follow the recipe when baking. If you add too many bananas, or other ingredient it may change the outcome.
Resources to Make Instant Pot Banana Bread Recipe and More
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Pin This Recipe