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Our Instant Pot Banana Bread is the moistest banana bread recipe you will ever try! Sweet, soft, and so delicious, this truly is the best banana bread recipe in the world. What makes it so unique is that the recipe cooks entirely in the pressure cooker, so there’s no need to turn on your oven!
Banana Bread in the Instant Pot
Banana bread is one of my favorite dessert bread recipes, right next to Starbucks Pumpkin Bread. I have wonderful memories of making banana bread for my family to enjoy. Normally, I would make it in the oven, but this time, I decided to try making Instant Pot Banana Bread.
And oh, what a good idea that was! I can’t believe that this bread cooks entirely in the Instant Pot, but it’s true. And when it comes out of the foil, it really is the most moist and delicious bread ever.
My favorite part about making this classic banana bread recipe is that I don’t have to turn the oven on! This makes it the perfect dessert bread recipe for a potluck or party.
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Ingredients
- bananas
- 1butter, melted
- brown sugar
- white sugar
- eggs
- vanilla extract
- sour cream
- flour
- baking powder
- baking soda
- cinnamon
- salt
You want the bananas you use for this recipe to be ripe! Banana bread is one of the best overripe banana recipes you can make. Ripe bananas make the best banana bread in the world!
If you have a few bananas that have been sitting out for a while and are getting a little too brown, and you’re wondering what to do with them, make this bread!
This Instant Pot Banana Bread the best way to use ripe bananas.
Instructions
- In a bowl, peel and mash 3 ripe bananas with a fork until smooth.
- Combine ½ cup melted butter with ½ cup white sugar in a bowl, then blend with a hand mixer or whisk until smooth.
- After the butter mixture is nice and creamy, thoroughly beat 2 eggs and then add to the bowl with the butter mixture. Add 1 teaspoon vanilla extract, then mix well.
- Stir your mashed bananas and ¼ cup sour cream into the bowl with the butter mixture to combine.
- In another bowl, sift 2 cups flour.
Mix with 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon cinnamon, ½ teaspoon salt, and ½ cup brown sugar. - Add your dry ingredients to your wet ingredients and mix until they fully combine into a batter.
- Spray a foil loaf pan with cooking spray, then carefully add your batter to the pan.
Cover the pan with foil, leaving some room at the top for the bread to rise a little. - Place the trivet inside your Instant Pot and add 1 ½ cups water.
Add the loaf pan to the Instant Pot, resting on top of the trivet.
Lock the lid into place and cook on high pressure for 45 minutes. - When 45 minutes is up, let your Instant Pot naturally release the pressure for 15 minutes. Then, turn the release knob to release any remaining pressure. Do this carefully.
- Very carefully remove the trivet from your Instant Pot with the bread, then let cool 10-15 minutes before serving. Wear oven mitts when you do this!
Banana bread makes a perfect dessert or even brunch or breakfast for dinner. You are going to love this homemade bread recipe!
Recipe Tips
Try adding extra ingredients to your banana bread batter, like walnuts, macadamia nuts, raisins, or even chocolate chips!
A delicious combination would be white chocolate chips with macadamia nuts. Sprinkle those in your batter and make the bread in the Instant Pot as usual. It will taste amazing!
Banana Bread FAQs
How ripe should bananas be for banana bread?
The riper the banana, the better! Bananas become even sweeter as they ripen. If you have bananas that are browning or even fully browned, they are a perfect choice for this bread.
In fact, banana bread is one of the best overripe banana recipes ever. This is the best way to use overripe bananas!
How can I quickly ripen bananas for banana bread?
If you do not have any ripe bananas on hand but want to make this bread, you can actually ripen them faster in your oven, in the freezer, or in a brown paper bag.
- Ripen bananas in the oven: Line a baking sheet with parchment paper. Place your bananas on the baking sheet and bake at 250°F for 20-30 minutes. They will ripen and become very soft.
- Ripen bananas in the freezer: Add your bananas to a zip-lock bag and freeze for a few hours until they begin to darken. This method will not give you the sweetest of ripe bananas, but it does work.
- Ripen bananas in a brown paper bag: Place your bananas in a brown paper bag and roll the top closed. Set the bananas on the counter and let them ripen at room temperature. The bananas will rapidly ripen over the next half a day to full day. This is my favorite method of ripening bananas!
How do you keep banana bread moist?
Keep the bread wrapped in plastic wrap after you enjoy it. When you take a slice out of the fridge to enjoy, gently heat it in the microwave for 15 to 20 seconds.
This will soften it right back up and warm it, too, so your leftovers will continue to be the same perfect texture.
Should you refrigerate banana bread?
Although you do not need to refrigerate most dessert bread recipes, you should refrigerate banana bread as it is a moist bread thanks to its ripe banana filling. This means it will last longer, too!
However, if you are leaving out to enjoy later in the day or for a party, that is fine. Keep it in an air-tight container until you serve it, if keeping out of the refrigerator.
How long should banana bread cool before cutting?
Allow this bread recipe to cool for 10-15 minutes before you slice into it. It will have cooled down by then and be easy to cut. Plus, it will be the perfect temperature to enjoy!
How long does banana bread last?
Banana bread lasts up to 7 days if stored properly in the refrigerator (see my tips below). If you store it outside of the refrigerator, it will only be good for 1-2 days.
I do recommend storing it in the refrigerator so you can extend the life of your bread.
Can you freeze banana bread?
Yes! After making the bread, wrap it tightly in plastic wrap or foil. I also like to store it in a freezer-safe bag on top of that, or give it a double-layer. Label the wrap or bag with the storage date, then freeze for up to 2-3 months.
How to Store Banana Bread
For best results, wrap the banana bread in plastic wrap and store it in the refrigerator.
I like to cut my banana bread into slices and wrap each individual slice. This makes it super easy for my family and me to grab a slice, heat up, and enjoy!
Pressure Cooker Banana Bread Equipment
- An electric pressure cooker
- 1 foil loaf pan small enough to fit in your Instant Pot
- 2 large mixing bowls and 1 medium mixing bowl
- An electric hand mixer or a whisk
- A fork to mash the bananas with
Although you won’t be turning on your oven to make this recipe, you will also still want to get your oven mitts ready! The bread will be hot when you take it out of the Instant Pot.
Banana Bread Toppings
Ripe Banana Recipes
- Banana Pudding Brownies
- Apple Banana Smoothie
- Banana Blueberry Smoothie
- Banana Bread Waffles
- Strawberry Banana Dump Cake
📋 Recipe
Instant Pot Banana Bread Recipe
Equipment
- Electric hand mixer or whisk
Ingredients
- 3 bananas ripe
- ½ cup butter melted (1 stick)
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ teaspoon salt
See our Cooking Conversions Chart for help converting measurements!
Instructions
- In a bowl, peel and mash 3 ripe bananas with a fork until smooth.
- Combine ½ cup melted butter with ½ cup white sugar in a bowl, then blend with a hand mixer or whisk until smooth.
- After the butter mixture is nice and creamy, thoroughly beat 2 eggs and then add to the bowl with the butter mixture. Add 1 teaspoon vanilla extract, then mix well.
- Stir your mashed bananas and ¼ cup sour cream into the bowl with the butter mixture to combine.
- In another bowl, sift 2 cups flour.Mix with 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon cinnamon, ½ teaspoon salt, and ½ cup brown sugar.
- Add your dry ingredients to your wet ingredients and mix until they fully combine into a batter.
- Spray a foil loaf pan with cooking spray, then carefully add your batter to the pan.Cover the pan with foil, leaving some room at the top for the bread to rise a little.
- Place the trivet inside your Instant Pot and add 1 ½ cups water.Add the loaf pan to the Instant Pot, resting on top of the trivet.Lock the lid into place and cook on high pressure for 45 minutes.
- When 45 minutes is up, let your Instant Pot naturally release the pressure for 15 minutes. Then, turn the release knob to release any remaining pressure. Do this carefully.
- Very carefully remove the trivet from your Instant Pot with the bread, then let cool 10-15 minutes before serving. Wear oven mitts when you do this!
Video
Notes
- You want to use ripe bananas for this recipe. See the in-post instructions on how to ripen bananas in the oven, in your freezer, or in a brown paper bag if your bananas aren’t ripe enough.
- Try adding extra ingredients like nuts, raisins, or even chocolate chips. Yum!
- Let the bread cool for 10-15 minutes before cutting into it.
- You can store banana bread for up to a week in the refrigerator. Wrap it in plastic wrap. I like to cut my bread into slices and then wrap the slices so they’re easy to pull out of the fridge, heat up, and enjoy!
Peter H Mathis says
Have you tried this in a foil lined steel bread pan??
Em Beitel says
Hi Peter, thank you for your question! We haven’t tried this with a foil lined steel bread pan, but that should work perfectly. As long as it fits in your Instant Pot it should be good to go! You just want to make sure it fits and that you have enough room at the top of the pan for the bread to rise.
Tina says
I used a springform pan that fit in my instant pot. It came out awesome!
Em Beitel says
That’s awesome, Tina! Thank you so much for your comment!