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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!
Vanilla Icing Glaze
Instant Pot Bread Pudding
Pressure Cooker Dreamy Orange Cheesecake
You can also make Banana Bread Bites in the Instant Pot by using the silicone mold that we use for the Egg Bites.
Instant Pot Banana Bread 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
Ingredients
- 3 Ripe Bananas, mashed
- ½ cup Butter, softened
- ½ cup Brown Sugar
- ½ cup White Sugar
- 2 Eggs, beaten
- 1 tsp Vanilla
- ¼ cup Buttermilk (or Sour Cream)
- 2 cups All Purpose Flour, sifted
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ¼ tsp Cinnamon
- ½ tsp Salt
Tools You'll Need
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make Instant Pot Banana Bread Recipe and More
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Pin This Recipe
This bread turned out absolutely delicious! Thank you for the recipe! I was very skeptical of instant pot baking, but I’m very glad to have been proved wrong in this case!
Yay! I love to show people new ways to use their pots!
This is a phenomenal recipe! Love how easy it is and it turned out delicious. I had given up on IP banana bread after a yucky experience with a different recipe. I’m so glad I went looking for a new recipe today and found yours. I immediately pinned it after tasting!
Hi Mona, I’m so happy that my recipe worked well for you! Thank you!
I made this recipe on the weekend. It certainly is lighter than the other 3 recipes I have tried. I did a couple of experiments with this recipe.
The first was to reduce the sugars by half and add 1/2 c of Nutella. Outside of making the bread dark in colour and probably adding to the sweetness, the Nutella taste didn’t come through.
I cut the bread into 4 pieces. One went into the cupboard, one the fridge and 2 into the freezer. The one in the cupboard was eaten about 16 hours later and the flavour was so so. The piece put into the fridge overnight was then put into the cupboard for overnight. The flavour was wonderful. One of the pieces put in the freezer was placed into the cupboard for 2 nights and again the flavour was wonderful. There is still one piece in the freezer. The lack of Nutella flavour didn’t change. If you make this bread, let it sit at least 36 hours, if not longer, in the fridge and/or cupboard to get great flavour from this banana bread.
Thanks for another great recipe Sandy.
I have a 10qt. Pot would I still use the 7 inch and the same recipe?
Yes. If you want to use an 8″ pan, the bread will be a bit thinner, and the cook time will be about 5 minutes less.
I sedan a 6 inch cake pan from crock pot.
Put aluminum foil on top. Cooking for 65 minutes. (I added the Additional 5 minutes since smaller pan or should I drop it to 55 minutes?
Try it like that and if it needs more time you can set it for more.
Can I add chocolate chips? Excited to try this!
Sure!
Hi Sandy! I made this recipe with the 7” bundt cake pan and it turned out great! The sides were a light brown, but the bottom (which ends up being the top) was not. It looked less cooked even though it wasn’t. I cooked it for 47 minutes then let the pot sit untouched for 15 minutes (as the recipe said), then released the remaining steam. I removed the pan from the instapot and let it sit for another 15 minutes before removing it from the pan. Should I have cooked it a little longer? My pot is a 6 qt. and I used the 1-1/2 cups of water in the pot. I followed everything in the recipe. I did use the sour cream version. I’m curious how you got the top of your cake brown like in the picture? Thank you.
Hi Jill, I did cook mine a little longer I think. I was getting complaints about the old cook time being too long, so I shortened it a bit. I’ll have to do another test and see if I need to go back to 50 minutes…
Have you done another test to see if you need to go back to 50 minutes? I’m planning to make this soon. Thanks.
Yes, and I made the changes in the recipe card.
Sandy,
My banana bread came out Amazing!
My Hysband loved it! Thanks again for the recipe looking forward to further recipes!
Thanks Rhonda Swanson
Ps
I give I 5 stars I won’t let me rate it
Oh that’s great, Rhonda! I’m so glad!
Us there a substitute For sour cream?
Greek yogurt works well.
Just had my first taste. Fantastic!!! Threw in some chocolate chips as well. Bread is moist and flavorful.
Thanks so much!
I used a silicone bundt pan for the banana bread.
It was a little wide for IP but I squeezed it in.
Delicious!
Next time I will use swerve sugars, cut down on calories.
I didn’t have buttermilk so I googled and added lemon juice to almond milk, thickened up right away.
Thank you for a great recipe!
That’s great, Kathy! Thank you for the tip. I’m so glad you liked it!