Pressure Cooker Banana Bread
This is a really fluffy and easy pressure cooker banana bread recipe that's delicious! Add bits of coconut and pineapple too if you like for a great twist. Your favorite traditional sweet bread can now be made in your Instant Pot or Crock Pot Express in no time at all. Breakfast or dessert is served!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 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
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 6" 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.
Serving: 4oz | Calories: 352kcal | Carbohydrates: 53g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 292mg | Potassium: 188mg | Fiber: 1g | Sugar: 31g | Vitamin A: 8.8% | Vitamin C: 3.3% | Calcium: 4.1% | Iron: 7.8%