Instant Pot Banana Bread in Jars
Instant Pot banana bread in Jars are incredibly easy to make and cook much faster than regular instant pot banana bread. We love how cute this instant pot mason jar recipe comes out! Pressure cooker banana bread in a jar makes a perfect gift or easy breakfast on the go.
Servings: 8
Calories: 411kcal
Equipment
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs lightly beaten
- 1/2 cup melted butter cooled slightly
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cup mashed banana about three bananas
- 1/2 cup semi-sweet chocolate chips
Instructions
- Place 1 cup water and trivet inside instant pot.
- Grease the inside of four pin-sized mason jars with cooking spray. Set aside.
- In a large bowl, whisk together the flour, sugars, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together the eggs, butter, buttermilk, and vanilla.
- Make a well in the center of the dry ingredients and mix in the wet ingredients, just until combined. The batter should still be lump with a few dry spots.
- Fold in the mashed banana and chocolate chips.
- Divide the batter evenly between the four jars.
- Wrap the top of each jar with foil.
- Gently place the covered mason jars inside the instant pot.
- Close the lid and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 15 minutes.
- Natural pressure release.
- Gently remove the jars and remove the foil.Â
- Let the banana bread cool on a cooling rack until the jars are cool to the touch.
- Eat the banana bread directly out of the jars or turn them over and gently wiggle to remove the bread.
- Store in the refrigerator up to three days.
Nutrition
Serving: 1/2 jar | Calories: 411kcal | Carbohydrates: 63g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 432mg | Fiber: 3g | Sugar: 36g