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Instant Pot Banana Bread

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Did you know that your Instant Pot can actually make bread? This Instant Pot Banana Bread recipe is the proof! All you need to do is grab your overripe bananas, a few other simple ingredients, and give it about 25 minutes to cook, and you’ll be enjoying a hot slice of banana bread, covered in butter, in no time at all!

BANANA BREAD

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Talk about the perfect comfort food. Homemade banana bread is one of those recipes that you can easily whip up and enjoy on a lazy day at home. Not only is it comfort food but it also has some health value with the added fruit!

How To Store Banana Bread

The easiest way to store banana bread is to add it to an airtight container and store it in the fridge. This will keep it fresh and moist for several days. And if you prefer to have your banana bread warm, you can just heat it up for a few seconds in the microwave when you’re ready to eat.

Can You Freeze Banana Bread?

You sure can! I love making up an extra loaf and having it ready in the freezer. This is one of my favorite ways to meal prep. Just make certain to wrap it up tightly with Saran Wrap before adding to your freezer-safe back or container. This is just an extra layer of protection so it doesn’t freezer burn.

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Instant Pot Banana Bread Cooking Times

Instant Pot Banana Bread in a Jar (makes 4 jars)

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
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Ingredients For Instant Pot Banana Bread

  • · 1 3/4 cups all-purpose flour
  • · 3/4 cup white sugar
  • · 1/4 cup packed light brown sugar
  • · 1 teaspoon baking soda
  • · 1/2 teaspoon salt
  • · 2 large eggs, lightly beaten
  • · 1/2 cup melted butter, cooled slightly
  • · 1/2 cup milk
  • · 1 teaspoon vanilla extract
  • · 1 1/2 cup mashed banana (about three bananas)
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How To Make Banana Bread

1. In a large bowl, whisk together the dry ingredients: flour, brown and white sugar, baking soda, and salt.

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2. In a medium sized bowl, whisk together the wet ingredients: eggs, butter, milk, and vanilla extract.

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3. In the large bowl with the dry ingredients, create a well in the center. Pour into the center of the well your wet ingredients. Mix well.

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4. Add in your mashed bananas to the bread mixture. Mix well.

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5. Pour one cup of water into your Instant Pot. Place the trivet inside.

6. Spray cooking spray inside each jar. Pour in the banana bread mixture evenly amongst 4 jars (I suggest using large mouth, pint size jars).

7. Place aluminum foil over each jar. Place each jar on the trivet.

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8. Close the Instant Pot, and close the vent.

9. Cook on High Pressure for 20 minutes and allow it to release manually (should take about 15 minutes).

10. Remove the jars carefully from the instant pot using a towel or hot pad. Transfer to a cooling rack. Allow the bread to cool.

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11. Remove the aluminum foil and enjoy! You can eat straight from the jar with a spoon, or turn the jar upside down on a plate, slice, and serve with butter!

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Air Fryer Chicken and shrimp alfredo on a plate
Yield: 4

Easy Air Fryer Chicken and Shrimp Alfredo

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 2 chicken breast diced
  • 1 lb shrimp
  • Favorite steak seasoning I recommend investing in good seasoning at your butcher!
  • ½ C Unsalted Butter
  • 2 C Heavy Cream
  • 2 tbsp garlic minced
  • 3 c grated parmesan
  • Pinch of nutmeg
  • 1 tsp white pepper
  • 2 tbsp parsley
  • Favorite fettuccine noodle or broccoli to serve over

Instructions

  1. Spray air fryer basket with olive oil to ensure the chicken and shrimp do not stick.
  2. Place chicken and shrimp in an air fryer and sprinkle with steak seasoning. If you don’t have any on hand another favorite of ours is garlic salt and black pepper.
  3. Air fry the chicken and shrimp at 350° for 20 minutes, until cooked.
  4. While that is cooking, melt butter in a medium size saucepan.
  5. Once the butter has completely melted add in the heavy cream, stir to combine.
  6. Once the heavy cream has heated up add in garlic and parmesan cheese. A tip here is to add 1 c of parmesan cheese at a time to ensure all the parmesan has been incorporated.
  7. Once the parmesan cheese is all nicely mixed together add in nutmeg, white pepper and parsley.
  8. Serve over your favorite pasta noodle or over broccoli if doing a keto/low carb diet.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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MORE INSTANT POT RECIPES

Instant Pot banana Bread 1
instant pot Banana Bread
Yield: 4-5

Instant Pot Banana Bread

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Yes, you got it right! You can make bread as well by using your IPs! Try this Instant Pot Banana Bread Recipe. You and your family will love this.

Ingredients

  • · 1 3/4 cups all-purpose flour
  • · 3/4 cup white sugar
  • · 1/4 cup packed light brown sugar
  • · 1 teaspoon baking soda
  • · 1/2 teaspoon salt
  • · 2 large eggs, lightly beaten
  • · 1/2 cup melted butter, cooled slightly
  • · 1/2 cup milk
  • · 1 teaspoon vanilla extract
  • · 1 1/2 cup mashed banana (about three bananas)

Instructions

    In a large bowl, whisk together the dry ingredients: flour, brown and white sugar, baking soda, and salt.

    In a medium sized bowl, whisk together the wet ingredients: eggs, butter, milk, and vanilla extract.

    In the large bowl with the dry ingredients, create a well in the center. Pour into the center of the well your wet ingredients. Mix well. Then add in your mashed bananas to the bread mixture. Mix well.

    Pour one cup of water into your Instant Pot. Place the trivet inside. Spray cooking spray inside each jar. Pour in the banana bread mixture evenly amongst 4 jars (I suggest using large mouth, pint size jars).

    Place aluminum foil over each jar. Place each jar on the trivet. Close the Instant Pot, and close the vent. Cook on High Pressure for 20 minutes and allow it to release manually (should take about 15 minutes).

    Remove the jars carefully from the instant pot using a towel or hot pad. Transfer to a cooling rack. Allow the bread to cool.

    Remove the aluminum foil and enjoy! You can eat straight from the jar with a spoon, or turn the jar upside down on a plate, slice, and serve with butter!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 720Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 156mgSodium: 817mgCarbohydrates: 111gFiber: 4gSugar: 61gProtein: 11g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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