INSTANT POT BANANA BREAD
Make moist, delicious banana bread without turning on the oven! Instant Pot Banana Bread with a cinnamon sugar crust is the ultimate pressure cooker bread recipe.
Provided by Aimee Shugarman
Categories Breads
Time 1h5m
Number Of Ingredients 13
Steps:
- In a large mixing bowl, blend mashed bananas with softened butter. Add in both sugars and beat until combined.
- Add eggs, one at a time, and vanilla extract. Beat in the sour cream.
- Add flour, baking soda, baking powder, salt, and cinnamon. Using a rubber spatula, mix just until combined.
- Spray a 7x3-inch push pan with baking spray. Pour in batter. If you like, top with the extra cinnamon sugar blend (or leave plain). Cover with foil (leaving room for expansion), but pinch the edges tight.
- In the Instant Pot, add 1 1/2 cups water. Place cake pan on trivet or sling and lower into the pot.
- Secure the lid and make sure the vent valve is set to "sealing."
- Select HIGH PRESSURE for a cook time of 55 minutes.
- Once the cook time ends, allow to naturally release for 15-20 minutes, then release the remaining pressure by turning the valve to "VENTING"
- Remove pan by lifting the trivet or sling out of the pot. Immediately remove the foil. Allow bread to cool in pan for 10 minutes.
- Using a sturdy jar or cup, place push pan on top, pushing the cake plate up and lifting the bread out of the pan. Slide the plate to a cake platter (you can remove the bread from the push pan plate or serve with it on there, your choice).
- Store in airtight container at room temperature. Best within 3 days. Or freeze for up to 3 months. ENJOY.
Nutrition Facts : Calories 259 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 214 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BANANA-ZUCCHINI BREAD
A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors.
Provided by heather duncan
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h5m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
- In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 40.2 g, Cholesterol 27.9 mg, Fat 11.1 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 229.6 mg, Sugar 20.9 g
BANANA ZUCCHINI BREAD
What should I do with one small zucchini and two ripe bananas? Well...I came up with this recipe. It was terrific. Very moist and flavorful. Hope you enjoy.
Provided by Margo59
Categories Quick Breads
Time 1h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Shred zucchini and set aside.
- Mash bananas and set aside.
- In large mixing bowl, beat eggs, sugar and oil together.
- Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts.
- Mix together.
- Add zucchini and bananas and continue to mix until blended.
- Pour into 2 greased and floured loaf pans.
- Bake in 350 degree oven for 45-55 minutes or till tests done in center with toothpick.
- Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.
Nutrition Facts : Calories 214.9, Fat 13.1, SaturatedFat 1.7, Cholesterol 23.2, Sodium 162.8, Carbohydrate 22.9, Fiber 1.1, Sugar 13.7, Protein 2.4
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