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instant pot banana bread. Make this sweet and moist bread in your instant pot electric pressure cooker!
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4.41 from 5 votes

Instant Pot Banana Bread in Jars

Say goodbye to dry banana bread forever! This instant pot banana bread comes out sweet, dense, and moist every time. We even include tips for converting your favorite banana bread recipe to a pressure cooker banana bread recipe. Look no further for the best instant pot banana bread recipe!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Additional Time20 minutes
Total Time1 hour 40 minutes
Course: Bread Recipes
Cuisine: American
Servings: 8
Calories: 548kcal
Author: Aileen Clark

Equipment

  • Fat Daddio's PCC-73 Cheesecake Pan 7 x 3 Inch
  • The "I Love My Instant Pot" Affordable Meals Recipe Book
  • Lakatay 2-Pack Egg Steamer Rack Trivet for Instant Pot Pressure Cooker Accessories
  • Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Ingredients

  • 1 cup water
  • 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

Instructions

  • Place 1 cup water and trivet inside instant pot.
  • Grease a 7-inch push pan with butter and flour and 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.
  • Pour the prepared batter into greased cake pan.
  • Place a paper towel over the top of the pan and wrap the top of the pan tightly with foil.
  • Use the trivet (if handles are long enough) or foil sling to lower pan into isntant pot.
  • Close the lid and set the pressure release valve to sealing.
  • Press the manual or pressure cook button and set to 65 minutes on high pressure.
  • Natural pressure release.
  • Gently remove the pan and remove the paper towel and foil.
  • Let the banana bread cool on a cooling rack.
  • Remove from pan and serve.
  • Store in the refrigerator up to three days.

Notes

Variations: Mix in 1/2 cup chopped strawberries, walnuts, or chocolate chips when adding the mashed banana.