Instant Pot Banana Bread recipe

I’ll admit, the first time someone suggested making banana bread in my Instant Pot, I was skeptical. Baking? In a pressure cooker? It sounded a bit unconventional, to say the least. But with a bunch of overripe bananas begging to be used and a particularly sweltering summer day making the thought of preheating my oven unbearable, I decided to give it a whirl. The result? Utterly astonishing. The Instant Pot Banana Bread emerged incredibly moist, tender, and infused with that classic sweet banana aroma. My family, initially as dubious as I was, devoured it. The texture was slightly different from oven-baked – denser, in a very pleasing, fudgy way, almost like a steamed pudding but with all the beloved flavors of banana bread. It sliced beautifully once cooled and was an absolute hit. Now, it’s become one of my go-to methods, especially when I want guaranteed moistness or need my oven for something else. It’s a game-changer!

Why You’ll Go Bananas for This Instant Pot Banana Bread Recipe

Before we dive into the method, let’s explore why making banana bread in your Instant Pot is not just a novelty, but a genuinely fantastic way to achieve a delicious loaf:

• Unbelievably Moist: This is the star attraction! The Instant Pot’s steam environment creates an incredibly moist and tender crumb that’s hard to replicate in a conventional oven without specific techniques. Say goodbye to dry banana bread forever!
• No Oven Needed: Perfect for hot summer days when turning on the oven feels like a crime, or when your oven is already occupied with other dishes.
• Surprisingly Easy: If you’re comfortable with your Instant Pot, this recipe will feel like a breeze. The process is straightforward, and the IP does most of the heavy lifting.
• Consistent Results: The controlled environment of the Instant Pot can lead to very consistent results once you nail your cook time.
• Frees Up Your Oven: Hosting a big dinner? Need your oven for the main course? Let the Instant Pot handle dessert!
• Unique Texture: While it won’t have the crispy crust of an oven-baked loaf (unless you employ a finishing trick, which we’ll discuss!), it develops a wonderfully soft, slightly dense, and almost fudgy texture that many people adore.

If you’re looking for the moistest banana bread you’ve ever had, or simply a new and exciting way to use your favorite kitchen gadget, this recipe is for you!

The Heart of the Batter: Key Ingredients for Instant Pot Success

The success of any banana bread, regardless of cooking method, hinges on quality ingredients. For our Instant Pot version, a few components play particularly crucial roles:

• Overripe Bananas: This is paramount. The blacker and spottier, the better! Overripe bananas are sweeter, more intensely flavored, and mash more easily, contributing significantly to the bread’s moisture and taste.
• All-Purpose Flour: The structural foundation. Provides the framework for our delicious bread.
• Leavening Agent (Baking Soda): Baking soda reacts with the acidity from the bananas (and brown sugar, if used) to give the bread lift, even in the steamy environment of the Instant Pot.
• Sugar (Granulated and/or Brown): For sweetness. Using a mix of granulated and brown sugar can enhance moisture and add a subtle molasses depth that complements the bananas.
• Fat (Melted Butter or Oil): Essential for tenderness and flavor. Melted butter adds a rich, buttery taste, while a neutral oil (like vegetable or canola) can contribute to an even moister crumb that stays soft longer.
• Eggs: Bind the ingredients, add richness, and contribute to the structure.
• Vanilla Extract & Salt: Flavor enhancers. Vanilla rounds out the sweetness, and salt balances all the flavors, making them pop.
• Optional Spices (Cinnamon, Nutmeg): These warm spices are classic companions to banana bread, adding depth and coziness.
• Water (for the Instant Pot): Not an ingredient in the bread, but essential for creating the steam needed to “bake” the bread in the pressure cooker.
• A Suitable Pan: You’ll need a pan that fits inside your Instant Pot on a trivet. A 6-inch or 7-inch round springform pan or a push pan is ideal for a 6-quart Instant Pot. A small bundt pan that fits can also work.

Understanding these ingredients helps you appreciate how they come together to create such a uniquely moist and flavorful banana bread in the Instant Pot.

Complete Ingredients for Your Instant Pot Banana Bread

Here’s what you’ll need to gather for this moist and delicious treat (designed for a 6 or 7-inch round pan that fits in a 6-quart or larger Instant Pot):

For the Banana Bread Batter:

• 1 1/2 cups (180g) all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (optional, but recommended)
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon salt
• 2-3 very ripe large bananas, mashed well (about 1 to 1 1/4 cups mashed)
• 1/2 cup (100g) granulated sugar (or 1/4 cup granulated and 1/4 cup packed light brown sugar)
• 1 large egg, lightly beaten
• 1/3 cup (80ml) unsalted butter, melted (or 1/3 cup neutral oil like vegetable or canola)
• 1 teaspoon pure vanilla extract
• Optional Mix-ins: 1/2 cup chocolate chips, chopped walnuts, or pecans

For the Instant Pot:

• 1 to 1 1/2 cups water (check your Instant Pot manual, usually 1 cup for 6-qt, 1.5 cups for 8-qt)
• Trivet (the one that came with your Instant Pot)
• A 6-inch or 7-inch round heatproof pan (springform pan, push pan, or even a small bundt pan that fits. Ensure it’s at least 2.5-3 inches deep).
• Aluminum foil
• Parchment paper (optional, for lining pan)

Step-by-Step Instructions: Pressure Cooking to Perfection

Let’s walk through the process of making this incredibly moist banana bread in your Instant Pot:

1. Prepare the Pan:
   • Grease your chosen 6 or 7-inch pan thoroughly with butter or non-stick spray.
   • If desired, line the bottom with a circle of parchment paper for easier removal, especially if not using a springform or push pan. If using a springform, ensure it’s well-sealed to prevent batter leakage, though the foil cover will help.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon (if using), nutmeg (if using), and salt. Set aside.
3. Mix the Wet Ingredients:
   • In a large bowl, mash the very ripe bananas thoroughly with a fork or potato masher until mostly smooth (a few small lumps are fine).
   • Add the sugar(s) to the mashed bananas and stir well.
   • Stir in the lightly beaten egg, melted butter (or oil), and vanilla extract until just combined.
4. Combine Wet and Dry Ingredients:
   • Add the dry ingredient mixture to the wet ingredient mixture.
   • Stir with a rubber spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are okay. Overmixing can lead to tough bread.
5. Add Mix-ins (Optional):
   • If using chocolate chips or nuts, gently fold them into the batter.
6. Fill the Pan and Cover:
   • Pour the batter into your prepared pan, spreading it evenly.
   • Cover the top of the pan tightly with a piece of aluminum foil. This is crucial to prevent condensation from the Instant Pot lid from dripping onto your bread and making it soggy. You can crimp the foil around the edges of the pan. Some people also like to place a paper towel layer between the batter and the foil to absorb extra moisture, then cover with foil.
7. Prepare the Instant Pot:
   • Pour 1 to 1.5 cups of water (as per your IP size) into the inner pot of your Instant Pot.
   • Place the trivet in the bottom of the inner pot.
8. Pressure Cook:
   • Carefully lower the foil-covered pan onto the trivet in the Instant Pot. You can create a “sling” out of a long strip of aluminum foil to make it easier to lower and lift the pan: fold a 24-inch piece of foil lengthwise a few times to create a sturdy strap, place the pan in the center, and use the foil ends as handles.
   • Secure the Instant Pot lid, ensuring the steam release valve is set to the “Sealing” position.
   • Select the “Pressure Cook” (or “Manual”) mode and set the timer for 55-65 minutes on High Pressure. (For a 6-inch pan, start with 55 minutes; for a 7-inch pan or denser batter, lean towards 60-65 minutes).
9. Natural Pressure Release (NPR):
   • Once the cooking cycle is complete, allow the pressure to release naturally for 10-15 minutes. This is important for the bread’s texture.
   • After 10-15 minutes of NPR, carefully turn the steam release valve to the “Venting” position to release any remaining pressure.
10. Remove and Cool:
    • Once the pin drops, carefully open the lid, tilting it away from you to avoid steam.
    • Using oven mitts or the foil sling, carefully lift the pan out of the Instant Pot.
    • Remove the foil cover from the top of the pan. There might be some condensation on top of the foil, which is normal. The top of the bread will be pale and moist – also normal for IP “baking.”
    • Let the banana bread cool in the pan on a wire rack for 15-20 minutes.
    • After 15-20 minutes, carefully remove the bread from the pan (invert if not a springform/push pan, or release the spring/push the bottom). Let it cool completely on the wire rack before slicing. This complete cooling step is essential for the best texture and to prevent crumbling.
11. Optional Browning (for a more traditional look):
    • If you desire a browned top, once the bread is mostly cooled, you can place it under your oven’s broiler for 1-3 minutes (watch it VERY carefully as it can burn quickly!) or in an air fryer at around 375°F (190°C) for 3-5 minutes until the top is golden.

Enjoy your incredibly moist Instant Pot Banana Bread!

Nutrition Facts (Per Serving)

• Servings: This recipe typically yields 8-10 slices, depending on the size of your pan and how you slice it.
• Calories per serving (estimated): Approximately 200-280 calories per slice (based on 10 slices).

Please Note: This is an estimate. The actual calorie count can vary based on:

• Specific ingredients: Brands of flour, sugar, type of fat (butter vs. oil), size and ripeness of bananas.
• Slice thickness: Naturally, larger slices mean more calories.
• Optional mix-ins: Chocolate chips and nuts will increase the calorie count.

For a precise nutritional calculation, use an online recipe calculator with your exact ingredients and quantities.

Preparation Time Breakdown

Here’s an estimate of the time involved:

• Active Prep Time (Mixing batter, preparing pan): 15-20 minutes
• Instant Pot Pressurizing Time: 10-15 minutes (can vary)
• Pressure Cooking Time: 55-65 minutes
• Natural Pressure Release (NPR) Time: 10-15 minutes
• Cooling Time: At least 1-2 hours (15-20 minutes in pan, then 1-2 hours on rack until completely cool for best slicing).

Total Time (from start to sliceable): Approximately 2 hours 45 minutes – 4 hours.
Much of this is hands-off time while the Instant Pot works its magic and the bread cools.

How to Serve Your Super Moist Instant Pot Banana Bread

This unique banana bread is delightful in many ways:

• Au Naturel: Enjoy a slice as is, relishing its incredible moistness. It’s fantastic at room temperature.
• Warm with Butter: A classic for a reason. A pat of good quality butter melting into a slightly warmed slice is heavenly.
• Toasted (Gently!): Once completely cooled and sliced, you can lightly toast slices. Be aware that due to its moisture, it might take a bit longer or require a lower setting to avoid sogginess.
• Cream Cheese Frosting/Spread: For an extra decadent treat, a smear of cream cheese or a light cream cheese frosting transforms it into a dessert.
• With a Dollop of Yogurt: Plain or vanilla Greek yogurt can be a nice, slightly tangy accompaniment for breakfast.
• Alongside Coffee or Tea: The perfect partner for your morning brew or afternoon tea break.
• Dessert Mode: Serve a warm slice with a scoop of vanilla ice cream and a drizzle of caramel or chocolate sauce for an ultra-indulgent dessert.

Remember, due to the steaming method, the crust won’t be crisp like oven-baked bread unless you use the optional broiling/air frying step. Embrace its unique soft and tender texture!

Additional Tips for Instant Pot Banana Bread Success (5 Tips)

Master your Instant Pot banana bread with these helpful hints:

1. Tightly Cover Your Pan: This is the most critical tip for Instant Pot “baking.” Condensation from the lid will drip down. A well-sealed aluminum foil cover over your baking pan is essential to prevent a soggy-topped bread. Make sure it’s crimped securely around the edges.
2. Don’t Overfill Your Pan: Fill your baking pan no more than two-thirds full. The batter will rise, and you need to leave space for this expansion to prevent it from overflowing or touching the foil cover excessively.
3. Use the Trivet (and a Sling!): Always place your pan on the trivet that came with your Instant Pot. This elevates it out of the water, allowing steam to circulate for even cooking. A foil sling (a long strip of folded foil placed under the pan with ends sticking up) makes it much easier and safer to lower and lift the pan out of the hot Instant Pot.
4. Patience with Cooling: Like traditional banana bread, allowing it to cool completely is key. The bread continues to set as it cools. Slicing it too early when it’s warm and ultra-moist can lead to a crumbly, messy experience. Its unique texture firms up beautifully upon cooling.
5. Measure Bananas for Consistency: While “2-3 large bananas” is a good guideline, bananas vary greatly in size. For more consistent results batch after batch, try to use roughly the same amount of mashed banana each time (e.g., 1 cup or 1 1/4 cups). Too much banana can make the bread overly dense or gummy.

Frequently Asked Questions (FAQ) – Your Instant Pot Banana Bread Queries

1. Q: Why is my Instant Pot banana bread soggy or wet on top?
   • A: This is almost always due to condensation dripping onto the bread. Ensure your aluminum foil cover over the baking pan is sealed very tightly. Some people even place a layer of paper towel directly on top of the batter (underneath the foil) to absorb any rogue moisture, then remove it after cooking.
2. Q: Can I get a brown crust like oven-baked banana bread?
   • A: Not directly from the Instant Pot, as it steams rather than bakes with dry heat. The top will be pale. To achieve a browned top, you can carefully place the cooled or mostly cooled bread under your oven’s broiler for 1-3 minutes (watch constantly!) or in an air fryer for a few minutes until golden.
3. Q: What size and type of pan is best for Instant Pot banana bread?
   • A: For a 6-quart Instant Pot, a 6-inch or 7-inch round pan that is at least 2.5-3 inches deep works well. Springform pans or push pans are ideal for easy removal. Small bundt pans that fit can also create a lovely shape. Always ensure your pan fits on the trivet with some space around it for steam circulation.
4. Q: Can I add chocolate chips or nuts to this recipe?
   • A: Absolutely! About 1/2 to 3/4 cup of chocolate chips (semi-sweet, dark, or milk), chopped walnuts, or pecans can be gently folded into the batter before pouring it into the pan.
5. Q: How do I store Instant Pot Banana Bread?
   • A: Once completely cooled, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Due to its high moisture content, it might spoil faster at room temperature in warm climates. It also freezes well; wrap tightly in plastic wrap and then foil, or place in a freezer-safe bag for up to 3 months. Thaw at room temperature.

Creative Twists: Variations on Your Instant Pot Banana Bread

Once you’ve mastered the basic recipe, feel free to get creative!

• Double Chocolate Delight: Add 1/4 cup of unsweetened cocoa powder to your dry ingredients and use 1/2 to 3/4 cup of chocolate chips for an intensely chocolatey version.
• Nutty Crunch: Incorporate 1/2 cup of toasted, chopped pecans or walnuts into the batter and sprinkle some on top before covering with foil.
• Tropical Twist: Add 1/4 cup of shredded unsweetened coconut and perhaps a pinch of ground ginger to the batter.
• Peanut Butter Swirl: After pouring half the batter into the pan, dollop a few tablespoons of peanut butter and swirl gently with a knife. Top with remaining batter and repeat.
• Cinnamon Streusel Topping (Post-Bake): Since a streusel won’t crisp in the IP, prepare a simple cinnamon-sugar-butter streusel. After the bread is cooked and cooled, sprinkle the streusel on top and then broil or air fry briefly until the streusel is golden and bubbly.

Perfect Pairings: What to Enjoy with Your IP Banana Bread

This wonderfully moist bread is a treat on its own, but here are some ideal companions:

• Hot Beverages: A classic cup of coffee, a creamy latte, a robust black tea, or a spiced chai are all excellent choices.
• Cold Milk: Simple, classic, and incredibly satisfying.
• Fresh Fruit: A side of fresh berries or sliced melon can offer a lovely contrast.
• Yogurt: A dollop of plain Greek yogurt or vanilla yogurt adds a creamy, tangy element.
• Spreads: Good quality butter, cream cheese, or even a thin layer of almond or peanut butter.

Experiment and find your favorite way to enjoy this unique and delicious creation!

Making banana bread in your Instant Pot might seem unconventional, but the results speak for themselves: an incredibly moist, tender loaf bursting with banana flavor. It’s a fantastic alternative to oven baking, offering a unique texture that’s utterly delightful. So, embrace the steam, trust your Instant Pot, and get ready to enjoy what might just be the moistest banana bread you’ve ever tasted. Happy pressure cooking!

Print