Instant Pot Banana Bread with Walnuts

By: Jennifer Evans from steamycooker.com

By: Jennifer Evans from steamycooker.com

"Incredibly Moist and Delicious Banana Nut Bread with Almond Flour Made in an Instant Pot Pressure Cooker. I have used whole wheat flour mixed with almond flour, which adds a little extra fiber, texture and flavor. I also opted to use a little coconut oil in addition to butter. It gives the bread a very mild coconut aroma, which I love. If you happen to have an allergy or don’t happen to have coconut oil handy, just use an additional half stick of butter. Visit our site for the full recipe."

Notes*I like my bread on the moist side. So if the center does not appear wet, or the toothpick comes out slightly wet, then it is fine. If the center does not look set however, additional cooking time is recommended.

Click here for the recipe

Yields1 Cake

Preparation Time15 min

Chilling Time10 min

Cooking Time55 min

Cooking MethodOven, Pressure Cooker, Slow Cooker

Ingredients

3 Overripe medium Bananas, Mashed
1 cup (140g) Whole Wheat flour
1 cup (140g) Almond Flour
1 teaspoon (1.8g) Salt
1 teaspoon (3g) Baking Soda
1 teaspoon (3g) Baking Powder
3 teaspoons (6g) Ground Cinnamon
2 medium eggs, Room Temperature
1 stick butter, (56.7g) Softened
1 cup (16.25g) Brown Sugar, Packed

Instructions

In a large bowl, combine together the whole wheat flour, almond flour, baking powder, baking soda, salt and cinnamon). Set aside.
In another bowl, beat the 2 eggs.
Add the butter, white and brown sugar and vanilla.
Combine the ingredients together, then add the coconut oil and mix thoroughly together.
Add in the mashed bananas but do not over-mix. The wet ingredients should be slightly chunky to add texture to the bread.
Add the wet ingredients to the dry, combining about 1/3 of the wet ingredients at a time.
Add the nuts and set aside.
Grease the pan with butter.
If you do not have arms on your trivet, make a sling by folding a 20 inch (50cm) piece of tinfoil over 4 times.
Add a cup of water to the bottom of the Instant Pot. Add the tinfoil sling then the trivet.
Pour batter into the greased springform pan.
Completely cover the baking pan with tinfoil and crimp the sides to prevent any moisture from entering during cooking.
Place the baking pan in the Instant Pot, seal and make sure the pressure release valve is set to "vent."
Cook on high (manual) for 55 minutes, natural release 10 minutes.
Vent the remainder of steam and remove the cake.
Carefully remove the tinfoil and check for doneness by inserting a toothpick into the center of the cake.
If it does not come out clean, cover the cake and return it to the instant pot and cook for an additional 10 minutes on high (manual)*.
Release the steam immediately and allow the bread to cool.
Once the banana bread is completely cool, seal it in a airtight container or wrap it in foil or plastic wrap.
Keep it in the refrigerator for up to a week.