I have a number of banana bread recipes in my blog which are made in the oven. I have seen many posts on baking in a cooker or instant pot. I was always skeptical on making a cake in a cooker and was reluctant in trying it out. But yesterday I decided to have a trial experiment as I was curious to see how it would come. To my surprise, the banana bread made in the instant pot was super delicious, soft and light and was better than the ones made in oven. Now I am all the more eager to try out other cakes and breads in instant pot.
If you are reluctant as I was, please stop being and go get your ripe bananas to try these out.
Over ripe bananas are the best for banana bread, so if you have those black skinned bananas lying in your fruit shelf untouched, do not throw them away. They are exactly what you need to make these yummy bread.
I made them for breakfast, so the sweetness was on the lesser side. If you are making this for dessert, I suggest adding 1/4 cup extra sugar.
Makes 1 x 8 inch round pan
Ingredients Required:
All Purpose Flour - 1.5 cup
Ripe banana - 3
Brown Sugar - 1/2 cup
Oil - 1/2 cup
Vanilla - 1 tsp
Baking Soda - 1.5 tsp
Baking Powder - 2 tsp
Walnuts - 1/2 cup chopped
How to make?
If you are reluctant as I was, please stop being and go get your ripe bananas to try these out.
Over ripe bananas are the best for banana bread, so if you have those black skinned bananas lying in your fruit shelf untouched, do not throw them away. They are exactly what you need to make these yummy bread.
I made them for breakfast, so the sweetness was on the lesser side. If you are making this for dessert, I suggest adding 1/4 cup extra sugar.
Makes 1 x 8 inch round pan
Ingredients Required:
All Purpose Flour - 1.5 cup
Ripe banana - 3
Brown Sugar - 1/2 cup
Oil - 1/2 cup
Vanilla - 1 tsp
Baking Soda - 1.5 tsp
Baking Powder - 2 tsp
Walnuts - 1/2 cup chopped
How to make?
- Take a cake pan (metal) that fits in the instant pot and butter it. Set aside.
- In a large mixing bowl, add the banana and mash with a fork till it becomes fully mushy.
- Add the sugar, vanilla and oil. Whisk well till well incorporated.
- Slowly add in the flour, baking powder and baking soda.
- Fold gently so everything is mixed.
- Do not over mix.
- Add chopped walnuts and give a final fold.
- Pour this in the prepared dish and tap a few times to level the top
- Cover with foil so the cake does not collect condensation on the top.
- Fill in inner pot of the instant pot with 1 cup of water.
- Place a trivet and then place the cake dish in the pot.
- Close and manual mode cook for 60 minutes in sealing mode.
- After 60 minutes, quick release the pressure.
- Allow to cool and turn the cake upside down on a plate.
- Cool, slice and serve
Notes:
- The bread is on a less sweeter side. If you have a sweet tooth, increase the sugar
- Brown sugar is very important and you would not get the same texture using white sugar
- Use a metal pan in the instant pot and not pyrex or ceramic
- Covering the pan with foil is important to avoid a damp cake
Are you still reluctant to try? Feel better baking in the oven? Then here are few banana breads from the oven:
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