This Instant Pot Banana Bread is packed with cinnamon sugar and rich banana flavors. A classic treat that’s steamed in the instant pot for an ultra moist texture.
Banana bread is one of my FAVORITE things to make and this instant pot banana bread is no exception. It’s so good that I’ll often have it for breakfast, snack, and dessert!
No instant pot? No problem! Check out my oven-baked banana bread or crockpot banana bread recipes instead!
Ingredients
This may look like your standard banana bread recipe, but the cinnamon sugar topping, chocolate chips, and nuts make this recipe really stand out!
Cinnamon Sugar Topping
- Granulated Sugar and Ground Cinnamon – makes a cinnamon sugar topping which adds a spicy sweetness and slightly crunchy finish.
Instant Pot Banana Bread
- Unsalted Butter – quick breads like banana bread need some sort of fat (typically oil or butter) to provide flavor and moisture. Oil will produce a bread that’s more moist, but butter provides a rich, buttery flavor.
- Dark Brown Sugar – adds a rich, molasses flavor. It also provides sweetness and moisture which keeps the bread’s texture very tender. Dark brown sugar is called for in the recipe, but either can be used.
- Egg – provides structure and helps bind the ingredients together. Be sure to use a room temperature LARGE egg so the egg can evenly incorporate with the rest of the ingredients.
- Vanilla Extract – adds a sweet flavor and depth to any quick bread! Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!
- Mashed Bananas – use extra ripe bananas for the best results. Black bananas or at the very least super brown spotted bananas are best. The darker the banana peel, the sweeter and more banana-y they are.
- All-Purpose Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender banana bread. The only other flour that *may* work in this recipe would be whole wheat pastry flour.
- Cinnamon – gives the bread a sweet, spicy flavor. Cinnamon helps make this bread super flavorful and can also lower blood sugar levels and reduce heart disease risk factors!
- Baking Soda and Baking Powder – our leavening agents which give the banana bread a lift to prevent it from becoming too dense. Quick breads are made without yeast (which normally is what makes bread rise), so today, we’re using baking soda and baking powder.
- Salt – cuts the sweetness and enhances the other flavors in the bread.
- Chocolate Chips – optional, but highly recommended. Use whatever chocolate chips you like — semi-sweet, milk, dark chocolate, or even a combination of the three!
- Nuts – optional, but highly recommended. Chopped pecans are called for in the original recipe, but walnuts would be a great substitute.
Pro tip
Don’t skip the cinnamon sugar topping! It adds such a nice flavor and texture to the tender bread!
How to make
Pour a simple banana bread batter into a pan, then let the Instant Pot “steam” the bread to perfection!
Cinnamon Sugar Topping
- Place sugar and cinnamon into a small bowl and stir to combine. Set aside.
Instant Pot Banana Bread
- In a large bowl, whisk together butter, brown sugar, egg, and vanilla until smooth, mix in mashed bananas, then fold in flour, cinnamon, baking soda, baking powder, and salt until combined.
- Gently fold in nuts and chips then transfer the batter to a greased 7-inch round cake pan that’s been sprinkled evenly with the cinnamon sugar mixture.
- Pour 1 cup of cold water into the bottom of your instant pot, cover the pan with greased foil, then place the pan onto the trivet and lower it into the instant pot.
- Cook on HIGH for 90 minutes then allow a natural release for 15 minutes.
- Use a dish towel to lift the trivet out of the instant pot, then remove the foil.
- Let the bread cool in the pan for 10 minutes, then turn it upside down onto a cutting board to cut, serve, and enjoy!
Pro tip
Don’t forget to tightly cover the pan with tin foil! This keeps moisture created by the Instant Pot off the top of the bread.
Why is my banana bread gummy?
If your banana bread is gummy, chances are you over-mixed it and/or under “baked” it. Make sure you stir the dry ingredients into the wet ingredients only until just combined. If you over work the batter your bread may be gooey rather than moist and smooth.
You’ll also need to check the doneness of the bread. If an inserted toothpick comes out clean (or with very few crumbs attached) with no raw batter, it’s done.
Tips
- Use extra ripe bananas. The riper the bananas, the sweeter the flavor.
- Spoon and level the flour. When measuring flour, spoon it into a measuring cup and then level it off with a knife. This ensures that it doesn’t become too packed in. If there’s too much flour, the banana bread will be dry.
- Don’t over-mix. Mix the dry ingredients into the wet ingredients only until just combined so you don’t over-work the batter.
- Play around with texture. You can mash the bananas to whatever consistency works for you. If you like smooth banana bread, mash thoroughly; if you prefer some texture, leave a few small chunks.
- Use other mix-ins. I love the combination of dark chocolate with pecans, but anything will work. Try semi-sweet chocolate chips, peanut butter chips, walnuts, butterscotch chips, you name it.
How to store
Leftover bread will last in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for 3-4 months.
To enjoy again, microwave to warm, if desired.
– Jennifer
Instant Pot Banana Bread
This Instant Pot Banana Bread is packed with cinnamon sugar and banana flavors. A classic treat that's steamed in the instant pot for an ultra moist texture.
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Yield: 8 slices
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Cinnamon Sugar
- 2 tablespoons granulated sugar
- ½ tablespoon ground cinnamon
Instant Pot Banana Bread
- ½ cup unsalted butter melted
- ¾ cups dark brown sugar packed
- 1 large egg
- 1 tablespoon vanilla
- 3 large ripe bananas mashed (about 1 heaping cup)
- 1 ½ cups all-purpose flour spoon and leveled
- 2 teaspoons cinnamon
- 1 teaspoon
baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips of choice I used dark chocolate
- ½ cup chopped nuts of choice I used pecans
Instructions
Cinnamon Sugar
- Place sugar and cinnamon into a small bowl, stir to combine, then set aside.
Instant Pot Banana Bread
- Pour 1 cup cold water into the bottom of a 6 quart Instant Pot, grease a non-stick round 7 inch cake pan (7.7 x 7.7 x 2.75 inches)* with cooking spray, then coat the pan in the cinnamon sugar mixture. Set aside.
- In a large bowl, whisk together butter, brown sugar, egg, and vanilla until smooth, then whisk in mashed bananas.
- Fold in flour, cinnamon, baking soda, baking powder, and salt until *just* combined.
- Gently fold in the chips and nuts, then pour the batter into the prepared cake pan.
- Cover with tin foil that’s been sprayed with cooking spray (this prevents the bread from sticking to the foil).
- Place the pan onto the instant pot trivet and lower it into the prepared Instant Pot.
- Cover and lock the lid - make sure the valve is pointing to “SEALING.”
- Cook on HIGH pressure for 90 minutes or until the banana bread is cooked through.
- Once the cook time ends, allow the Instant Pot to naturally release for 15 minutes, then release any remaining pressure by flipping the valve to “VENTING".
- Use a dish towel to carefully lift the trivet up and out of the Instant Pot.
- Carefully remove the foil (you don’t want the condensation dripping onto the bread), then let cool in the pan for 10 minutes before turning out upside down onto a cutting board.
- Cut into wedges and enjoy!
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STORING
Room Temp:1-2 Days
Refrigerator:1 Week
Freezer:3-4 Months
Reheat:Microwave to warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Instant Pot Banana Bread
Amount Per Serving (1 slice)
Calories 427 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 56mg19%
Sodium 310mg13%
Potassium 287mg8%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 414IU8%
Vitamin C 3mg4%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: instant pot, mashed banana, moist