Instant Pot Banana Bread
Make a delicious and moist Instant Pot Banana Bread for a real treat without heating up the kitchen! This quick bread is perfect for baking in the pressure cooker.
Why this works
- Portable - this Instant Pot Banana Bread is the perfect grab and go breakfast. Prep this on the weekend for a delicious breakfast all week long. Pair this with some cold start yogurt for a complete meal!
- Easy to make - You basically just mix all the ingredients together then let the Instant Pot do it's magic like this French Dip Sandwich Recipe!
- Delicious - the taste of this bread is out of this world and every time I make it disappears quickly! If you have extra ripe bananas be sure to try out my Banana Cake which is also amazing!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
- Bananas - two large ripened bananas are what you need for this recipe.
- Chocolate chips - the chips are optional but I highly recommend including them as they add to the flavor of the bread.
How to make this
Take two ripe banana's (medium to large) and mash. You should end up with about one cup of mashed banana. Add the mashed banana to a bowl along with the egg, melted butter, sugar, and vanilla.
Add in the baking soda, salt, cinnamon, and nutmeg. Using your mixer or a large spoon mix together all the ingredients. Next add the flour and beat on low until it's all combined.
If you are using the optional chocolate chips add those in next, and combine. The resulting batter will be thick.
Grease a 7-inch round or Bundt pan that will fit your Instant Pot. Cover the pan tightly with foil.
Add the minimum amount of water to your Instant Pot.
- 3-Quart Instant Pot - ½ cup
- 6-Quart Instant Pot - 1 cup
- 8-Quart Instant Pot - 2 cups
Expert tips
If your bananas are overly large and exceed one-cup of mashed banana it may take longer to cook your banana bread until it is completely cooked.
If you just bought your bananas and they aren't ripe there isn't any reason to worry. You can ripen bananas quickly in the oven. Preheat the oven to 300-degrees then cook them for 15-20 minutes or until the skins are black all over. The fruit inside will taste just like ripened bananas.
To make these in silicone egg bite trays follow the recipe above but cook for 40-minutes on high pressure followed with a 10-minute natural pressure release. Be sure to grease the molds and fill up to a ¼-inch or so from the top to allow for rising.
FAQs
No, not really. The bananas should be streaked with black and brown or be black all over.
Yes, for most recipes. You can substitute brown sugar for white sugar in a one-to-one ratio. The sweetness factor will be the same but the texture may be a little different.
It helps the bread to rise. It also increases the pH of the batter which results in a browner and darker crumb and crust.
Serving suggestions
Instant Pot Banana Bread is delicious with some fresh fruit or some yogurt. Pair with a hard-boiled egg for some added protein.
Storage
Serve immediately, or store in an airtight container or storage bag for up to one week.
Can be frozen for up to four months whole or in pieces then thawed on counter or in refrigerator.
How to video
More breakfast recipes
Recipe
Instant Pot Banana Bread
Ingredients
- 2 large bananas mashed
- 1 egg
- ⅓ cup butter melted
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt generous
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ cups flour
- ½ cup white chocolate chips optional
- ¼ cup semi-sweet chocolate chips optional
Instructions
- Combine all ingredients except flour and chips into a bowl. Mix until well combined.
- Next mix in all the flour. And add the chocolate and white chips if using. Note the batter will be thick.
- Grease a 7-inch round or Bundt pan, and pour batter in evenly. Cover the top tightly with foil.
- Pour the minimum amount of water for your model Instant Pot into the inner liner.
- Add in the rack and pan. Cook on high pressure for 50-minutes then follow with a 20-minute natural pressure release.
- Remove to a wire rack to cool for 10-minutes then remove from pan. Allow the banana bread to finish cooling on the wire rack.
- Serve immediately, or store in an airtight container for up to one week. Can be frozen for up to 4 months then thawed on counter or in the refrigerator.
Video
Notes
- 3-Quart Instant Pot - ½ cup
- 6-Quart Instant Pot - 1 cup
- 8-Quart Instant Pot - 2 cups
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Great recipe, live this. I make it twice a month. I never throw bananas away anymore. Great tasting and everyone is shocked it came from the instant pot.
Thanks! I do the same thing all of our throw bananas turn into this banana bread. So good!
Hi Tina,
I made the banana bread today but it came out extremely soggy and moist, but it doesn't look.anything like a banana bread.... Do you have any idea what I am doing wrong?
Sorry to hear that! It should be moist and dense but not soggy. I'm not sure what happened without more details though. Some Instant Pots differ and it may have just needed some additional cooking time based on your altitude or other factors.
I was super excited to try this. Followed the first step and "mixed all ingredients", only to find out the 1.5 cups of water was for the instant pot, and wasn't supposed to be in the mix. Facepalm! Maybe I'll try again tomorrow.
Wow! I've definitely been there done that on occasion with a recipe. I hope you enjoyed round two! 🙂