Instant Pot Banana Bread Recipe

Why I Love This Recipe

Instant Pot Banana Bread is a game-changer! It’s a moist, flavorful treat made right in your pressure cooker—no need to turn on the oven. The combination of ripe bananas, a hint of cinnamon, and a lightly crisp cinnamon-sugar crust creates an irresistible bread that’s perfect for breakfast, snacking, or dessert. Plus, it’s easy to customize with mix-ins like chocolate chips or nuts!

Instant Pot Banana Bread with Cinnamon-Sugar Crust

A deliciously moist banana bread cooked to perfection in the Instant Pot. The pressure cooker ensures even cooking and an incredibly tender crumb.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12 slices

Ingredients

For the Banana Bread

• 3 medium ripe bananas (about 1 1/2 cups mashed)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon

Optional Topping

• 2 tablespoons cinnamon-sugar blend

Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, mash the bananas until smooth. Add the softened butter and beat until well combined.
2. Mix in the granulated sugar and brown sugar until light and creamy.
3. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract and sour cream.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until combined—do not overmix.

Step 2: Prepare the Pan

1. Spray a 7×3-inch push pan or similar Instant Pot-safe baking pan with baking spray. Pour the batter into the prepared pan.
2. If desired, sprinkle the cinnamon-sugar blend evenly over the top.
3. Cover the pan tightly with foil, leaving room for the bread to expand as it cooks.

Step 3: Pressure Cook the Banana Bread

1. Add 1 1/2 cups of water to the Instant Pot. Place the trivet or sling in the pot and carefully lower the pan onto it.
2. Secure the lid and ensure the vent valve is set to “SEALING.”
3. Select HIGH PRESSURE and set the cook time to 55 minutes.
4. Once the cooking time ends, allow the Instant Pot to naturally release pressure for 15–20 minutes. Then, release any remaining pressure by turning the valve to “VENTING.”

Step 4: Cool and Serve

1. Carefully lift the pan out of the Instant Pot using the trivet or sling. Remove the foil immediately to prevent condensation from making the bread soggy.
2. Let the bread cool in the pan for 10 minutes.
3. To remove, place the push pan on top of a sturdy jar or cup and press down to release the bread. Transfer to a serving platter.

Notes

1. Equipment: This recipe was tested in a 6-quart Instant Pot. Ensure your baking pan fits comfortably in the pot.
2. Mix-Ins: Customize your bread by adding up to 3/4 cup mini chocolate chips, chopped nuts, or dried fruit to the batter.
3. Cinnamon-Sugar Crust: The topping is optional but adds a delightful crunch and flavor contrast.

Tips & Tricks

• Choose Ripe Bananas: For the best flavor, use bananas that are very ripe with brown spots on the peel.
• Don’t Overmix: Overmixing the batter can result in dense banana bread. Mix just until the ingredients are combined.
• Foil Coverage: Leave a little space between the foil and batter to allow for expansion during cooking.
• Use a Push Pan: A push pan makes it easier to remove the bread without damaging it.

FAQs

1. Can I use a different pan?
Yes! You can use any oven-safe pan that fits in your Instant Pot, such as a 6-inch springform pan or a small loaf pan.

2. Can I make this without the cinnamon-sugar crust?
Of course! The bread is delicious on its own, but the crust adds a fun texture and flavor.

3. Can I double the recipe?
This recipe fits perfectly in a 7×3-inch pan, so doubling isn’t recommended unless you have a larger Instant Pot and pan.

4. How do I know if the bread is done?
The banana bread should feel set and slightly firm to the touch. If you’re unsure, insert a toothpick—it should come out clean or with a few crumbs.

Storage and Reheating

Room Temperature:

Store the banana bread in an airtight container for up to 3 days.

Refrigeration:

For longer storage, keep the bread in the fridge for up to 1 week.

Freezing:

Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. Defrost in the fridge overnight or at room temperature for a few hours.

Reheating:

Reheat individual slices in the microwave for 10–15 seconds or enjoy at room temperature.

This Instant Pot Banana Bread is perfect for using up ripe bananas and delivering bakery-quality results with minimal effort. Enjoy every moist, cinnamon-scented bite