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~
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! ?
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