This pressure cooker banana bread is fluffy like cake and so delicious! Imagine banana bread for breakfast cooked in your Instant Pot, Crockpot Express or Ninja Foodi and no oven.
Now that I have an Instant Pot I have been baking in it here and there and today made this easy pressure cooker banana bread. I had for breakfast, and then again for dessert that day. 😉 One of our favorite Instant Pot recipes. (originally published 2/18, affiliate links present)
There is one thing my mom made from scratch growing up, that was banana bread.
- Everything else pretty much came out of a box but I do agree that you can’t really find a great store bought banana bread, you really have to make it yourself for perfection.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
- This is a great InstaPot cookbook and set of wooden utensils are great to grab too.
- I HIGHLY recommend you buy this non stick pot.
- You should still deglaze pressure cooker after sautéing but it won’t have as many issues with this better liner.
For reference, this is the pressure cooker I have and use for all recipe creations.

Pressure cooker banana bread
We added them years ago when we made these coconut banana bread mini muffins so I thought I’d figure out how to tweak that recipe to make it in my pressure cooker and it was really delicious.

I have baked in my pressure cooker before and it came out yummy but I have to say with time it has improved. It always does with trial and error when it comes to using a new kitchen appliance.
I made this fabulous Instant Pot coffee cake first that we loved. BUT there are two important things that help when you are baking in your pressure cooker that you must follow or it will not come out right.
Tips to making the best Instant Pot banana bread
- Before covering with foil, cover with a paper towel as well. (helps to absorb water and allow it to brown a bit)
- Measure flour by spooning it into your measuring cup vs. scooping it up with the cup. (it makes a huge difference when using a pressure cooker in my trials this year because it allows breads it to rise properly).

Following these tips will result in a fluffy bread that is lightly browned and really moist!
- Like way more moist than baking it in the oven which we love. Of course there are tons of banana bread recipes out there and if you have a favorite you can use yours, the key is to not fill your bundt pan past about the 3/4 full mark or it will really stick to the paper towel and if it is too much it will overflow and just be a mess.
This is what you’ll need to make this moist and easy pressure cooker banana bread recipe
- 7″ bundt pan – will fit in either 6 or 8 qt. Instant Pot, Ninja Foodi or Crock Pot Express
- if you use a springform pan it needs to be bundt shaped so it cooks evenly
- Trivet – this one with handles is best
- All purpose flour – this is how to measure flour properly or it will be dense
- Butter
- Eggs
- Vanilla
- Sugar
- Baking soda
- Overripe bananas – mashed bananas, as brown as possible
- Almond extract
- 1.5 cups of water
- Adding a bit of sweetened flaked coconut is fabulous
- Can add just a bit of pineapple tidbits if desired

This recipe fits perfectly and serves about 8-12 depending on how big the slices are.
I like moist pressure cooker banana bread that I can add different things to like pineapple tidbits and/or coconut flakes which I do often but that is totally up to you.
AAaaaaand done!
- I always suggest making a sling out of tinfoil like you see here
- It will allow you to lower it on to your trivet and lift it out when it is done easier.
- Just get a large piece of foil and starting at the corner fold it like a bandana all the way up so you have a long strip.
- I keep this sling in the drawer with my foil and use it over and over again!
This is a great Crock Pot Express or Ninja Foodi banana bread recipe too. You just need high pressure for the setting and the rest will work the same.

Ninja Foodi Banana Bread
- Make sure you spoon flour into your measuring cup, don’t scoop or bread will be dense.
- Mix all dry ingredients in 1 bowl and wet in another before combining the two.
- Spray your bundt pan with non stick spray.
- Cover with aluminum foil so condensation doesn’t make the top wet.
- After 50 minutes cook time do NOT quick release.
- Allow to naturally release steam by itself so it is fluffy.
Want to make air fryer banana bread?? We have instructions for that too as well as 4 ingredient banana bread muffins.

Instant Pot bread
Can you store banana bread on the counter?
The best place to store most quick breads is right on your counter at room temperature.
- When you keep it on the counter the bread will stay soft and moist.
- If you wrap it tightly in plastic wrap, and then inside of a freezer bag without air, it will taste as good as it did when you first pulled out of the oven.
- I would enjoy it within the first 2 days ideally for best results.
- Storing it in the fridge will tend to dry it out.
The same is true no matter how to bake it. In an oven, air fryer banana bread or otherwise it is the same as far as saving.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
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Pressure Cooker Banana Bread
Ingredients
- 1/2 c butter melted
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract optional but good
- 1 c sugar
- 1.5 tsp baking soda
- 3 bananas 2 large, 3 small, overripe, mashed
- 2 c all purpose flour
- 1/4 c sweetened coconut flaked, optional
- 1/4 c pineapple tidbits optional, cut very small without juice
Instructions
- Mix mashed bananas, sugar, eggs, vanilla, almond extract and melted butter in one bowl.
- Put rest of dry ingredients into another bowl and mix.
- Fold in dry ingredients into your wet ingredient mixture gently as to not over mix it. Fold in coconut and/or pineapple if you want to add it in now too.
- Spray your 7" bundt pan with non stick spray, just a bit.
- Pour banana bread mixture inside. Cover with a paper towel, then cover with foil.
- Pour 2 cups of water into your Instant Pot or pressure cooker and put a trivet inside.
- Lower your bundt pan on to your trivet. Close lid and steam valve.
- Set to pressure, high, for 50 minutes.
- Allow to naturally release.
- Lift out when steam has released and set on cooling rack.
- When slightly warm use a knife to loosen sides of bread from bundt pan.
- Put plate on top of pan and gently flip over allowing bread to slide out of bundt pan.
- Slice and serve.
My first attempt at making pressure cooker banana bread several months ago (with pineapple and coconut added in), didn’t come out ideally, it came out like you see below.
It was like a cross between a pudding cake consistency and fudge and when done it looked like this. Dense and didn’t hardly rise at all.
- Upon thinking what went wrong I realized I had been in a hurry and scooped the flour with my measuring cup vs spooning it in allowing the flour to aerate so it would come out fluffy.
I show you this so you can see the difference. It actually tasted pretty yummy but like I said there is a big difference if you do it correctly (also make sure your all purpose flour isn’t expired, I have made that mistake before in years past and no bueno).

Sandra Wilson
Saturday 4th of December 2021
How long do you nr and do you stop the keep warm button?
Aparna
Saturday 14th of November 2020
Hi,
I want to try this recipe in instant pot. Should it be "High" pressure cooker setting with Vent or Seal position ?
Thanks!
The Typical Mom
Sunday 15th of November 2020
Instructions in recipe card below work for Instant Pot
Geekgal
Saturday 14th of March 2020
Turned out excellent! I put some allspice in it for some extra flavor and added some chia seeds as well. Best "baked" item I have made in the instapot!
The Typical Mom
Sunday 15th of March 2020
Oh yeah, great add ins
Helen
Sunday 8th of March 2020
Excellent...made this recipe in my 6 qt IPot Ultra. I did add the coconut and instead of the pineapple, I added 1/4 cup chopped pecans. After filling my Bundt pan 3/4s full I had enough batter left to fill my 7 cup egg bites tray (ea cup about 1/2 to 3/4s full), which I did in the IP for 14 minutes, then did a quick release....perfect. Then I put in the Bundt pan for 50 minutes. Definitely a keeper recipe. Thanks!
The Typical Mom
Sunday 8th of March 2020
Yay!!
Nikki blair
Tuesday 24th of December 2019
Can I do most recipes without a trivet? I only have the removable cooking pot that came with my pressure cooker I have no fancy accessories that most recipes call for