Instant Pot Banana Nut Bread

Instant Pot Banana Nut Bread

By: Jill Selkowitz

Ingredients

·         ½ cup Butter room temperature

·         1 cup White Sugar

·         2 large Eggs room temperature

·         3 medium Bananas mashed

·         2 cups All Purpose Flour properly measured (weigh it on scale so it won’t be dense 250g)

·         1.5 teaspoons Baking Soda

·         1 teaspoon Baking Powder

·         ½ teaspoon Sea Salt

·         1 cup Walnuts optional (or other nut)

Optional Add Ins

·         4 oz Chocolate Chips

Instructions

1.            Add bananas to a small bowl and with a potato masher, mash bananas well. Set aside.

2.    In a medium bowl add butter, sugar and eggs.

3.    Beat at high speed until light and creamy, making sure to scrape the sides of the bowl, so that all sugar is mixed into the butter and eggs.

4.    Add the mashed bananas and beat at high speed to combine.

5.    Add all dry ingredients, except walnuts and beat using medium speed just combined. Do not over mix the batter.

6.    With a spatula, gently fold in walnuts and/or chips, if using.

Conventional Oven

1.            Pour into greased/floured 8 inch loaf pan.

2.    Bake at 350° 60-70 minutes.

3.    Remove from pan and cool on rack.

Pressure Cooker

1.            Grease a 6 cup Bundt Pan.  Line the bottom with a parchment round or paper, if you like.

2.    Pour in batter and smooth it out so batter is level.

3.    Add 1.5 cups of water into Pressure Cooker cooking pot.  Place Trivet in Pressure Cooker cooking pot.

4.    Place cake pan on Trivet. Lightly cover the pan with a piece of paper towel and then a piece of foil.

5.    Lock on lid and close Pressure Valve.  Cook at High Pressure for 55-60 minutes.

6.    When Beep sounds, allow a 10 minute Natural Pressure Release.  Allow cake to cool in pan.