It seems like just about everyone has a special place in their heart for banana bread. Most likely, you’ve got grandma’s recipe tucked away somewhere special in your kitchen. I have the same memories and affection for this delicious bread. I love it warm with a little butter on it. It tastes great as a breakfast treat, a midday snack or a yummy dessert!
So, after I’d had my Instant Pot for a while, it occurred to me to start making some sweeter recipes. I started with INSTANT POT MONKEY BREAD and ANIMAL COOKIE CHEESECAKE. But pretty quickly realized I should give banana bread a try.
Why You Will Love This Recipe
We love this recipe not only for how soft and moist it comes out. But that it is so darned easy!
You don’t even need to turn your oven on! This is great because now you can make banana bread simply anywhere you can plug in your pressure cooker. A dorm room, an RV, a tailgate party or in the office breakroom!
Sometimes, it can really pay off to be able to bake without an oven. Maybe it’s the middle of summer and you don’t want to heat up your house anymore than it already is. Or maybe you are entertainly for the holidays and you’ve already got other recipes on the stove or in the oven. Instant Pot to the rescue!
Don’t have a 6 cup Bundt Pan for your Instant Pot? Get the one I use here!
How To Make Banana Bread In An Instant Pot
Below, you’ll see the step-by-step instructions to make the banana bread. You can also check out our printable recipe card at the bottom. Don’t be intimidated by all the steps. It’s actually very easy! If you need a little help, check out our pressure cooking guide to learn more.
JUST A COUPLE OF NOTES:
- OVERRIPE BANANAS – The more ripe the bananas, the better this bread will be. You are looking for multiple spots on the peel and a nice “give” when you squeeze it. If your bananas aren’t ripe enough, you can poke a couple holes in the peel and microwave them for 30 seconds. Or you can put them in a preheated oven at 350 degrees for about 5 minutes.
- DO YOU NEED TO USE A BUNDT PAN? – Nope! If you’d rather make this in a cake pan, you can. You can use a traditional cake pan. Just make sure to really grease the sides and bottom. Or, even better yet, you can put parchment paper around the inside of it. Or you could use a push pan!
Instant Pot Banana Bread Recipe
- 2 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 4 ripe bananas, mashed
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 teaspoon vanilla
- 1/4 cup chopped pecans
- 1/4 cup cream cheese icing
Instant Pot Banana Bread Directions
Add mashed bananas, eggs, sugar, and oil and mix well. Stir in vanilla. Add dry ingredients to wet and mix well. Fold in pecans. 
Pour or spoon batter into prepared pan. 
Place a paper towel on top of the pan and cover with foil. 
Create an aluminum foil sling by folding a long piece of foil in half, placing it under the pan and folding it up and around the pan. 
Leftovers, Freezing and Storage
You can store leftovers at room temperature in an airtight container. It should last about 5 days.
You can freeze banana bread. Just let it fully cool on a cooling rack and then put it in a freezer safe, sturdy tupperware container. Or, you can also slice it into individual servings and freeze them all separately so you can just thaw out what you need as you go!
Notes, Tips and Variations
- ADDITIONS – Add nuts (walnuts, pecans or almonds). Or you could add chocolate chips or white chocolate chips.
- NO FROSTING? – Not a fan of frosting? This cake tastes fine without it. Or you could top with some powdered sugar or coconut flakes.
- DON’T OVERMIX – Combine the wet ingredients and dry ingredients until JUST combined. If you mix it too much your banana bread will come out dense.
Instant Pot Banana Bread
Ingredients
- 2 cups flour
- 1-1/2 teaspoons baking power
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 4 ripe bananas mashed
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 teaspoon vanilla
- 1/4 cup chopped pecans
- 1/4 cup cream cheese icing
Instructions
- Grease a 6 cup bundt cake pan with nonstick cooking spray. Set aside.
- In a small bowl, add flour, baking powder, baking soda, cinnamon and nutmeg. Mix well and set aside.
- Add mashed bananas, eggs, sugar and oil and mix well. Stir in vanilla. Add dry ingredients to wet and mix well. Fold in pecans.
- Spoon batter into prepared pan. Place a paper towel on top of the pan and cover with foil. Create a foil sling by folding a long piece of foil in half, placing it under the pan and folding it up and around the pan.
- Place 1 cup water in the bottom of the instant pot and place the trivet into the pot. Place the pan on top of the trivet and in the pot. Secure the lid on the pot and close the pressure release valve. Set the pot to manual, high pressure for 45 minutes. When cooking cycle is finished, open the quick release valve and carefully remove the pan from the pot by grabbing onto the foil sling.
- Remove the paper foil and paper towel and discard. Let set to cool completely before inverting onto a plate. Heat cream cheese icing in microwave for 10 seconds and stir. Drizzle on top of bread before serving.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
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For another great Instant Pot comfort food recipe check out our homemade pressure-cooker Mac and Cheese!