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.