This simple and healthy Instant Pot banana bread recipe is the perfect breakfast or snack for any day of the week. It’s made with whole food ingredients and is free from dairy, gluten, and eggs.
Ingredients
- 1 1/4 cups gluten-free 1:1 baking flour (or regular all-purpose flour for non-gluten-free)
- 1 heaping teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 overripe bananas, mashed
- 1/4 cup melted coconut oil
- 1/3 cup honey
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped raw walnuts (optional)
- 1 tablespoon organic powdered sugar (optional)
Instructions
- In a bowl, mix the flour, baking powder, baking soda, and cinnamon.
- Stir in the mashed bananas, honey, melted coconut oil, and vanilla extract until well combined (don’t overmix).
- Gently fold in the walnuts, if using.
- Grease a 6-inch round cake pan with coconut oil and pour the batter in, smoothing the top with a spatula.
- Cover the pan tightly with tin foil, pinching the edges to seal.
- Add 1 cup of water to the Instant Pot and place the cake pan on the metal trivet.
- Close the Instant Pot lid and set the valve to “sealing.” Select the “cake” setting (or “pressure cook” if your Instant Pot doesn’t have a cake setting) and cook on HIGH pressure for 40 minutes. The Instant Pot will take a few minutes to pressurize before the timer begins.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15 minutes, then toggle the valve to “venting.”
- Carefully remove the lid, then take the pan out. Let the banana bread cool slightly before inverting the pan to release the bread.
- Slice into 6 pieces and dust with organic powdered sugar if desired.
- Enjoy!
