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This Instant Pot banana bread is so delicious and easy to make. It is made with overly ripe bananas and a handful of ingredients. Enjoy this moist, homemade banana bread topped with some fresh homemade butter.
INSTANT POT BANANA BREAD
Banana bread is one of the most delicious, moist bread recipes made with overly ripe bananas and a handful of ingredients. I can eat it for breakfast, as a mid-afternoon snack, or even as a dessert!! It’s a perfect treat for any time of the day.
The key to making this best, sinfully delicious, banana bread is to use overly ripe bananas. Yes, the riper the bananas, the better the bread tastes. I use bananas that turned almost black from the outside. Those are the best bananas, so sweet, and add so much flavor to this bread. I always buy a few extra bananas, so that I can make this delicious banana bread, that disappears in no time.
Banana bread is easy to make and does not require any fancy gadgets. All you need is a fork, a spatula, and an Instant Pot to make this banana bread. You can make this bread nut-free, simply omit the nuts. If you like chocolate, add chocolate chips, for yummy chocolate banana bread. This banana bread is delicious. I bet, this will become your new favorite recipe. Enjoy this easy, moist, homemade banana bread with some fresh homemade butter.
Pic Shown: Instant Pot Banana Bread
INGREDIENTS FOR INSTANT POT BANANA BREAD
4 overly ripe bananas
2 cups all-purpose flour, sifted
2 large eggs, at room temperature
1/2 cup oil or unsalted butter, softened
2/3 cup brown sugar, firmly packed
Note: If adding chocolate chips, reduce sugar to 1/2 cup or to taste.
1/2 cup walnuts or pecans, chopped
1/4 cup semi sweet chocolate chips (optional)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 teaspoon pure vanilla extract
1/8 teaspoon salt
Pic Shown: Instant Pot Banana Bread
DIRECTIONS FOR INSTANT POT BANANA BREAD
You will need an Instant Pot
In a medium bowl mix dry ingredients – sifted flour, salt, baking soda, baking powder, and cinnamon.
In a large bowl mix wet ingredients – mashed bananas, eggs, sugar, vanilla extract, and oil.
Combine dry ingredients into the wet. Add 1/3 at a time, do not over mix the batter. Use the cut and fold technique to gently incorporate the dry mixture into the wet. Fold in walnuts, and chocolate chips(optional).
Grease a 7-inch cake pan. Pour the prepared batter into the pan. Top with some chocolate chips (optional).
Note: I used CorningWare dish for this recipe. You can use any oven-safe pan that fits in Instant Pot.
Cover the pan with a piece of paper towel, and then with some foil.
Add 2 cups of water to the inner pot. Place a trivet, and gently place the cake pan onto the trivet.
Close the lid, vent sealed. Set MANUAL / PRESSURE COOK (high) for 55 minutes.
Allow natural pressure release, around 10 minutes. Remove the cake from IP.
Remove the foil, and paper towel, and allow it to cool.
Enjoy a slice of warm, nutty banana bread with some fresh homemade butter!!
Pic Shown: Instant Pot Banana Bread
TIPS FOR BEST INSTANT POT BANANA BREAD
Use overly ripe bananas to make this recipe. I find using over-ripe bananas (the banana peel has turned almost black) is best for this recipe. They are naturally sweet and add a ton of banana flavor to this bread.
It is best to start with ingredients at room temperature.
You can mash the bananas to a smooth consistency or leave them a bit chunky for some texture in the bread.
I prefer brown sugar for this recipe. You can use granulated sugar as well. Adjust the amount of sugar to taste.
Do not over-beat the bread batter. Just fold in dry ingredients into wet, using the cut and fold technique, for moist banana bread.
Allow natural pressure release for around 10 minutes, and then release the remaining pressure.
If using semi-sweet chocolate chips, reduce the amount of sugar in the recipe.
The bread stays good for 3-5 days in the refrigerator or 2-3 days at room temperature. Allow it to come to room temperature, wrap in a paper towel, and place it in a Ziploc bag or clean, dry container.
Pic Shown: Instant Pot Banana Bread
FREQUENTLY ASKED QUESTIONS
BUTTER vs OIL
I have tried this recipe with butter and oil, to see if it makes any difference in the consistency of the bread. With butter, bread turns out slightly dense as compared to the one with oil. Use oil for less dense bread.
WHAT SIZE CAKE PAN TO USE
Cake pan size 6-inch or 7-inch work best for most Instant pots. I have used 8-inch corning ware, that easily fits into my 5 quarts Instant Pot.
HOW LONG DOES IT TAKE TO MAKE BREAD IN AN INSTANT POT
The cooking time in Instant Pot is somewhere around 50-60 minutes. Depending upon the type of pan used, the cooking time will vary. For round cake pans, it takes around 50-60 minutes, for the Bundt cake pan, it takes slightly less, around 40-45 minutes.
Pic Shown: Instant Pot Banana Bread
HOW LONG DOES THE BANANA BREAD STAY FRESH
The bread stays good for 3-5 days in the refrigerator or 2-3 days at room temperature. Wrap in a paper towel, and place it in a Ziploc bag or clean, dry container.
CAN I FREEZE BANANA BREAD
Yes, Banana bread freezes beautifully. You can freeze for up to 3 months. Place the whole loaf or slices, in a freezer-safe container or Ziploc bag, and freeze it. Defrost the bread in the refrigerator or at room temperature. Enjoy this delicious, moist Banana bread with some fresh butter.
DIFFERENCE BETWEEN OVEN-BAKED AND INSTANT POT BREAD
Baked bread is more porous, less dense, less moist or you can say more on a drier end. Whereas, Instant Pot bread is less porous, comparatively dense, and is quite moist.
Pic Shown: Instant Pot Banana Bread
TRIED THIS RECIPE?
★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.
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Instant Pot Banana Bread
Ingredients
INGREDIENTS FOR BANANA BREAD
- 4 overly ripe bananas
- 2 cups all purpose flour, shifted
- 2 large eggs, at room temperature
- 1/2 cup oil or unsalted butter, softened
- 2/3 cup brown sugar, firmly packed; Note: If adding chocolate chips reduce sugar to 1/2 cup or to taste.
- 1/2 cup walnuts or pecans, chopped
- 1/4 cup semi sweet chocolate chips (optional)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
INSTANT POT BANANA BREAD
- You will need an Instant Pot
- In a medium bowl mix dry ingredients – shifted flour, salt, baking soda, baking powder, and cinnamon.
- In a large bowl mix wet ingredients – mashed bananas, eggs, sugar, vanilla extract, and oil.
- Combine dry ingredient into the wet. Add 1/3 at a time, do not over mix the batter. Use cut and fold technique to gently incorporate the dry mixture into wet. Fold in walnuts, and chocolate chips(optional).
- Grease 7-inch cake pan. Pour the prepared batter into the pan. Top with some chocolate chips (optional).Note: I used CorningWare dish for this recipe. You can use any oven safe pan that fits in Instant Pot.
- Cover the pan with a piece of paper towel, and than with some foil.
- Add 2 cups of water in the inner pot. Place a trivet, gently place the cake pan onto the trivet.
- Close the lid, vent sealed. Set MANUAL / PRESSURE COOK (high) for 55 minutes.
- Allow natural pressure release, around 10 minutes. Remove the cake from IP.
- Remove the foil, paper towel, and allow it to cool.
- Enjoy a slice of warm, nutty banana bread with some fresh homemade butter!!
Video
Notes
- Tips For Best Instant Pot Banana Bread
- Frequently Asked Questions
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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Did not add sugar counting on the natural sugar from the bananas, turn out good, moist. You can always add maple sugar when serving.
Awesome! I am so glad you liked my recipe 🙂 Thanks for sharing your feedback!
Jyoti, I am very excited to try this recipe-just waiting for my 4 bananas to ripen a bit more. Question: I was thinking about using a spring form circular pan for this recipe because I do not have a round ceramic cake pan. What are your thoughts about using a springform pan, and would I have to adjust the baking time?
Thank you!
Mary Eileen
Hi Mary, Spring form pan works just fine for this recipe. The cooking time remains the same. Thanks!
Do you have a homemade butter recipe?
Sorry, I don’t have homemade butter recipe on the blog. I will share one soon. Thanks!