Banana Bread In An Instant Pot Recipe 45 Food

INSTANT POT BANANA BREAD

Steps:

• Mash bananas until you have 2 1/4 cups of mashed bananas.
• Combine the flour, salt, baking soda, and nutmeg in a large bowl.
• In another bowl, cream together the butter and brown and white sugars. Then, add the cinnamon, eggs, vanilla and mashed bananas, stirring until well blended.
• Add the banana mixture into the bowl with the flour and stir. Be sure not to over stir.
• Pour batter into a pan that has been sprayed with cooking spray.
• Insert a trivet and 1 cup of water into the Instant Pot.
• Cover your pan with foil then create a foil handle for the pan. You will be placing this under your pan so the handles stick up and you can remove your pan from the Instant Pot.
• Seal the lid and set timer to 50 minutes on manual. After 50 minutes, do a quick release on the pot.
• Using the foil handles, remove the pan from the Instant Pot. Allow the pan to cool on a baking rack for a few minutes, then remove the banana bread from the pan and allow it to cool further on the baking rack.

INSTANT POT BANANA BREAD

Steps:

• Grease 2 small loaf pans (approximately 3 1/4 inches by 5 3/4 inches).
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large bowl, mash the banana. Add the eggs, cooled melted coconut oil, coconut milk, and maple syrup. Mix to combine well. (Shortcut option: You can mix these ingredients in a blender, then transfer to the large bowl.)
• Add the flour mixture to the wet ingredients, and stir just until combined. Stir in the chocolate chips.
• Transfer the batter to the prepared loaf pans. Smooth the batter with a spatula to even it out. Place a small piece of parchment paper on top of each pan, then cover with foil.
• Add one cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered loaf pans on the trivet. (In my 6-quart Instant Pot, one of the loaf pans gets propped next to the other one because there isn't quite enough space for both of them on the trivet.) Cover the pot and set the seal to Sealing.
• Set the pot to cook for 45 minutes at manual high pressure. (If using a round dish like the 7-cup Pyrex, increase the cook time to 60 minutes). Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid. Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the parchment and foil, and allow the loaves to cool for a few minutes before removing them from the loaf pans. Enjoy within 2 or 3 days, or freeze for later.

INSTANT BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Using a mixer, mash the bananas in a large bowl. Add the eggs and oil; mix well. Add cake mix and pudding mix blending until well incorporated. Stir in chips if using. Grease and flour 2 loaf pans. Bake for 45 minutes or until toothpick inserted into center comes out clean.

MELT IN YOUR MOUTH BANANA BREAD

Steps:

• Preheat oven to 325°F.
• Mix oil, eggs and mashed bananas.
• Combine remaining ingredients and add to banana mixture.
• grease and flour pans,place on baking sheet.
• Bake in a 2/ 9 x 5 x 3 inch pan 0r 4 mini loaves [mini's will take about 45 minutes] for 1 hour or until bread tests done.