1. Can I use frozen bananas for Instant Pot Banana Bread?

Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and adding them to the batter.

2. How do I know if the banana bread is fully cooked in the Instant Pot?

The bread should feel firm to the touch and a toothpick inserted into the center should come out mostly clean with a few moist crumbs. If it's too wet, cook for an additional 5-10 minutes.

3. What can I substitute for sour cream in this recipe?

You can substitute Greek yogurt for sour cream without any major changes to texture or flavor. Plain yogurt also works in a pinch.

4. Can I add mix-ins like chocolate chips or nuts?

Absolutely! You can fold in up to ¾ cup of mini chocolate chips, walnuts, or pecans for added flavor and texture before pouring the batter into the pan.

Instant Pot Banana Bread

Name: Instant Pot Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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; 2 tablespoons cinnamon sugar blend (optional)

Description

Learn how to make moist and flavorful Instant Pot Banana Bread with simple ingredients, perfect for beginners seeking a quick and easy treat.

Ingredients

Scale

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
2 tablespoons cinnamon sugar blend (optional)

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Instructions

In a large mixing bowl, mash the ripe bananas and beat them with softened butter until creamy. Add both sugars and beat until well combined.
Add eggs one at a time, then mix in the vanilla extract and sour cream.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet ingredients until just combined.
Spray a 7×3-inch push pan with baking spray and pour in the batter. Optionally, sprinkle cinnamon sugar blend on top. Cover tightly with foil, leaving space for expansion.
Add 1 1/2 cups water to the Instant Pot. Place the pan on a trivet and lower it into the pot. Seal the lid and set to HIGH PRESSURE for 55 minutes.
Allow natural pressure release for 15-20 minutes, then manually release any remaining pressure. Carefully remove the pan, uncover, and cool for 10 minutes.
Remove the bread from the pan by placing it over a sturdy jar or cup and pushing up. Slide onto a platter and serve.

Notes

Do not overmix the batter to keep the bread tender.
If the bread is undercooked, reseal and cook for an additional 5-10 minutes.
Greek yogurt can be used instead of sour cream.
Mix-ins like chocolate chips or nuts can be added for extra flavor.
Store at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Bread
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 22g
Sodium: 190mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg