Instant Pot Banana Bread

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Learn how to make Nana’s Ultra Moist Instant Pot Banana Bread (Pressure Cooker Banana Bread)! Deliciously rich aroma & satisfying flavors that reminisce the taste of grandma’s homemade banana bread. This easy banana bread is like a fluffy yet slightly dense, comforting yummy sweet cake.

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Jump to: Recipe | Step by Step Cooking Guide

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4.86 from 7 votes

Banana Bread will always hold a special place in my heart because it was the very first dish I’ve ever learned to make as a kid! In fact, it was the very first thing I’ve learned to cook after moving to Canada!

I still remember being so excited when I got home from kids’ cooking class, and I was so eager to teach my mom how to make this delicious moist sweet cake. teehee~

This banana bread’s comforting warm taste of home reminds me of my beloved grandma – her gentle smile and all her amazing homemade traditional Teochew cakes & breads.

She just passed away last week. Thank you for pouring your love on us. I will forever miss you~

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Why Make Banana Bread in Instant Pot?

  • This Nana’s Banana Bread turns out ultra moist, rich, flavorful, fluffy yet dense, and satisfyingly delicious!
  • You can enjoy homemade banana bread without an oven (i.e. you can make this easy banana bread in your RV, dorm room, camping trip, road trip…)
  • The Instant Pot won’t heat up the house!
  • It’s super easy to make banana bread in Instant Pot

I simply couldn’t stop eating this deliciously moist Instant Pot banana bread packed with tons of banana flavor & tasty aroma! 😀

Time to make Nana’s Ultra Moist Banana Bread in Instant Pot!

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Instant Pot Banana Bread

Learn how to make Nana's Ultra Moist Instant Pot Banana Bread (Pressure Cooker Banana Bread)! Deliciously rich aroma & satisfying flavors that reminisce the taste of grandma's homemade banana bread. This easy banana bread is like a fluffy yet slightly dense, comforting moist sweet cake.
4.86 from 7 votes
Print Rate This Recipe
Total: 1 hour 30 minutes
Servings: 12
Calories: 222kcal
Author: Amy + Jacky

Ingredients

  • 3 - 4 (600g before peeling) overripe medium bananas , mashed
  • 2 cups (280g) all-purpose flour
  • teaspoon (1.8g) fine salt
  • 1 teaspoon (6g) baking soda
  • 1 teaspoon (4g) baking powder
  • ¼ teaspoon (0.8g) ground nutmeg
  • ¼ cup (60g) unsalted butter , room temperature
  • ¼ cup (60ml) coconut oil
  • cup (65g) brown sugar
  • 2 tablespoons - ¼ cup (25g - 50g) white sugar (optional)
  • 2 (117g) large eggs , beaten
  • 2 teaspoons (10ml) vanilla extract
  • 1 teaspoon (3g) ground cinnamon

Instructions

  • Prepare Dry Ingredients: In a large mixing bowl, mix 2 cups (280g) all-purpose flour, 1 tsp (6g) baking soda, 1 tsp (4g) baking powder, 1 tsp (3g) ground cinnamon, ¼ tsp (0.8g) ground nutmeg, and ⅓ tsp (1.8g) fine salt together.
    *Optional: sift all the dry ingredients through a mesh strainer to make it easier to mix.
  • Prepare Banana Mixture: In a medium mixing bowl, mash 450g overripe bananas with a fork. Mix in 2 beaten eggs and 2 tsp (10ml) vanilla extract.
  • Prepare Wet Ingredients: In a large mixing bowl, mix ¼ cup (60g) room temperature unsalted butter, ¼ cup (60ml) coconut oil, and ⅓ cup (65g) brown sugar together.
    *Note: If you are using more sugar, add in the extra sugar at this step.
    Mix ingredients until creamy (~1 - 1.5 mins) with a hand mixer using medium speed. Add banana mixture, then mix until just combined (~30 secs).
    Line the side & bottom of the 7 x 3 inch Cake Pan with parchment paper. Use a bit of coconut oil to glue them in place.
  • Make Banana Bread Batter (Mix Everything): Slowly pour the "banana egg" mixture into the dry ingredients. Fold and mix gently with a silicone spatula. Do not over mix!
    *Note: Having some lumps in the banana bread batter is okay!
  • Pressure Cook Banana Bread: Pour banana bread batter into the lined cake pan. Then tap the cake pan against the counter a few times to remove some air bubbles. Wrap & cover the top of the cake pan with aluminum foil.
    Add 1 cup (250ml) cold water in Instant Pot. Place cake pan on top of trivet + aluminum foil sling or Bakeware Sling, then place them in Instant Pot.
    Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Turn the Venting Knob to Venting position. Open the lid.
  • Check Doneness & Chill Banana Bread: Unwrap the cake pan, then measure the temperature.
    *Note: Banana bread’s core should be 195°F - 210°F. If it's under 190°F, place banana bread back in the Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.
    Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.
  • Serve Nana’s Banana Bread: Once the banana bread has cooled to lukewarm or room temperature, it is ready to serve. Release the ultra-moist & delicious banana bread from the cake pan. Enjoy~
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Recipe Notes:

1) Parchment Paper: You can use non-stick spray instead of lining parchment paper in the cake pan for easier release.
2) Undercooked Banana Bread: Since different sizes & types of cake pans (made of varying materials, thickness) will effect the optimal cooking time. So if your banana bread’s core is under 190°F, simply place the banana bread back in Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.
Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.
3) Reheating Banana Bread: After storing banana bread in the fridge, we like to reheat it the next day in the toaster oven. It turns out with a crisp crust on the outside, and very moist, soft & flavorful on the inside. Yummy!
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 222kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 173mg | Potassium: 212mg | Fiber: 2g | Sugar: 11g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
Course: Breakfast, Snack
Cuisine: American
Keyword: banana bread instant pot, banana bread recipe, best banana bread recipe, easy banana bread recipe, homemade banana bread, instant pot banana bread, instant pot banana recipes, moist banana bread, pressure cooker banana bread
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Banana Bread Guide

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Here are the ingredients for making Banana Bread in Instant Pot:

Instant Pot Banana Bread Recipe Ingredients #AmyJacky #InstantPot #PressureCooker #recipes #cake

*Pro Tip: best to use overripe banana for making banana bread!

What if I don’t have overripe bananas?

You can quickly ripen the banana by placing unpeeled bananas in a 280 – 300°F oven for 20 – 30 minutes.

Tools for Instant Pot Banana Bread

*Pro Tip: For the best banana bread, it’s very important to use a kitchen scale for exact measurements! 🙂

Instant Pot Banana Bread: measure flour #AmyJacky #InstantPot #PressureCooker #recipes

1

Prepare Dry Ingredients


In a large mixing bowl, mix 2 cups (280g) all-purpose flour, 1 tsp (6g) baking soda, 1 tsp (4g) baking powder, 1 tsp (3g) ground cinnamon, ¼ tsp (0.8g) ground nutmeg, and tsp (1.8g) fine salt together.

*Optional: You can sift all the dry ingredients through a mesh strainer to aerate them and make it easier to mix.

Pressure Cooker Banana Bread Recipe Dry Ingredients #AmyJacky #InstantPot #PressureCooker #recipes

2

Prepare Banana Mixture


In a medium mixing bowl, mash 450g overripe bananas with a fork. 

Instant Pot Banana Recipes: Banana Bread #AmyJacky #InstantPot #PressureCooker #bread

Mix in 2 beaten eggs and 2 tsp (10ml) vanilla extract.

3

Prepare Wet Ingredients


In a large mixing bowl, mix ¼ cup (60g) room temperature unsalted butter, ¼ cup (60ml) coconut oil, and cup (65g) brown sugar together.

*Pro Tip: If you are using more sugar, add those in at this step.

Mix ingredients until creamy (roughly 1 – 1.5 minutes) with a hand mixer using medium speed. 

Easy Banana Bread Recipe Wet Ingredients #AmyJacky #InstantPot #PressureCooker #recipes

Add banana mixture, then mix until just combined (about 30 seconds).

Line the side & bottom of the 7 x 3 inch Cake Pan with parchment paper for smoother sides & easier release (as shown in below photo). Use a bit of coconut oil to glue them in place.

*Pro Tip: You may use non-stick spray instead of parchment paper. 

Homemade Banana Bread Cake Pan #AmyJacky #InstantPot #PressureCooker #recipe

 

4

Make Banana Bread Batter (Mix Everything Together)


Slowly pour the “banana egg” mixture into the dry ingredients.

Fold and mix gently with a silicone spatula. Do not over mix!

*Note: Having some lumps in the banana bread is okay!

Instant Pot Banana Bread Recipe: make homemade banana bread batter #AmyJacky #InstantPot #PressureCooker #recipe

5

Pressure Cook Banana Bread


Pour banana bread batter into the lined cake pan.

Banana Bread Instant Pot: pour banana bread batter in cake pan #AmyJacky #InstantPot #PressureCooker #recipe

Then tap the cake pan against the counter a few times to remove some air bubbles.

Wrap & cover the top of the cake pan with aluminium foil (as shown in below photo). 

Add 1 cup (250ml) cold water in Instant Pot Pressure Cooker.

Instant Pot Water #AmyJacky #PressureCooker

Place trivet in Instant Pot, create a foil sling with aluminum foil then place the cake pan on top.

Pressure Cooker Banana Bread: pressure cook banana bread in Instant Pot #AmyJacky #PressureCooker #InstantPot #recipes

*Pro Tip: Alternatively, use this Bakeware Sling (we love this handy Instant Pot Accessory!) to replace both the Instant Pot trivet and foil sling. 

Instant Pot Banana Bread: pressure cook banana bread #AmyJacky #InstantPot #PressureCooker #recipes

Close lid, then turn Venting Knob to Sealing position.

  • Pressure Cooking Method: Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release

After 15 minutes, release the remaining pressure by turning the Venting Knob to Venting position.

Carefully open the lid.

6

Check Doneness & Chill Banana Bread


Unwrap the cake pan, then measure the temperature with a meat thermometer.

*Note: The very core of the Instant Pot banana bread should be 195°F – 210°F.

*Pro Tip – Undercooked Banana Bread: Different sizes & types of cake pans (made of varying materials & different thickness) will effect the optimal cooking time. So if your banana bread’s core is under 190°F, simply place the banana bread back in Instant Pot and pressure cook at High Pressure for an additional 5 – 10 minutes. 🙂

Easy Banana Bread Recipe: moist banana bread in Instant Pot #AmyJacky #InstantPot #PressureCooker #recipe

Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving. It will be easier to cut.

7

Serve Instant Pot Banana Bread


Once the banana bread has cooled to lukewarm or room temperature, it is ready to serve!! 😀

Release this beautiful ultra moist & delicious banana bread from the cake pan.

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Of course you can eat it when the bread is piping hot. We won’t judge 😉 Enjoy~


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39
Leave a Reply

newest oldest most helpful
Lucy C.

Please tell me how do you get the top of the bread to turn brown?

Pressure Cooker
Instant Pot DUO 60
Twila Keeler

Hi, I was was wondering if you could use canola oil instead of coconut oil?. Not a fan of coconut. 🇨🇦🇨🇦

Pressure Cooker
Instant Pot DUO 60
Susan

Can you use a Bundt pan and would it change the cooking time? Thank you!

Pressure Cooker
Instant Pot DUO 60
Kat Schrodinger

This recipe looks wonderful! I have a 3 quart instant pot. Is this recipe for 6 or 8 quart as I would like to reduce the amounts for a 3 quart. Thank you for posting this recipe! I can’t wait to try it!

Pressure Cooker
Instant Pot Mini (3 Quart)
Ginn

Hello, Thank you both for all the yummy recipes you post. I’m very new to this Instant pot cooking and baking. With this Banana bread recipe, can I use a 8’ springform pan? I’m still collecting up all the fun pans and accessories to go with my 8 quart pot. Thanks for your advice.

Pressure Cooker
Instant Pot DUO 80
Judy

I also have an 8″ pan for my 8 qt pot. Would you do 1.5 times the recipe?

Lynn

I happened to have ripe bananas and decided to try this recipe out. It was yummy! It was soft and moist reminded me of the Malay sponge cake (ma Lai go). Hopefully you will be posting that recipe later.5 stars

Pressure Cooker
Instant Pot DUO 80
T T

Hello. Sorry for your loss.

Just wondering whether or not you have ever tried using almond flour or coconut flour instead of all purpose flour. Or maybe a combination would be better? Also, if I use apple sauce instead of the coconut oil will it still be moist? Appreciate any help with making this recipe a little healthier! Thank you!

Pressure Cooker
Instant Pot DUO 80
Lisa

My family doesn’t eat much sweet bread, so I cut the loaf up when it cooled and put it in the dehydrator.It made yummy little banana biscotti.

Pressure Cooker
Instant Pot DUO 60
Lisa

Do you think you could substitute canned pumpkin weighing the same amount as the bananas to make pumpkin bread?

Pressure Cooker
Instant Pot DUO 60
Lisa

I just made this.I changed it to half white flour & half whole wheat.Also changed the sugar to 1/2 cup brown sugar.I did have to use 10 more minutes, even though I used the Fat Daddio pan (which worked well with no stick & parchment paper)I really like the flavor of the spices and that even with a little extra sugar, it is not too sweet.Thank you for sharing this.5 stars

Pressure Cooker
Instant Pot DUO 60

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