You guys, the Instant Pot insanity is getting real now. I decided to bake in mine last night for the first time, and it turned out amazing! I whipped up a quick batter for a low fat banana nut bread. I poured it in the pan and off it went. My result was a ridiculously moist, dense, banana delight! Obviously you can make banana bread in the oven, but I’m still having fun experimenting. LOL!
Low Fat Pressure Cooker Banana Bread
- 2 eggs
- 1/4 cup sugar
- 1/4 cup zero calorie sweetener
- 1/2 stick of butter
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 heaping tsp cinnamon
- 2 cups AP flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 mashed ripe bananas
- 1/4 chopped walnuts
Spray a 5-7 inch cake pan with nonstick spray. Mix butter, applesauce, eggs, sugar, and sweetener until creamed. Add smashed bananas and vanilla and mix again. Stir in all the other ingredients. Pour all ingredients into a 5-7 inch prepared cake pan.
If you are using a 7 inch pan, you will need to create a sling out of tinfoil. No matter what size pan you are using put one cup of water in the bottom of the instant pot. Place the metal rack that came with the pot on the bottom above the water. If you are using a 7 inch pan at this point you need to place your tinfoil sling on the rack before you put your pan into the pot. The sling will help you remove the pan at the end. If you are using a smaller pan just place your pan on the rack above the water.
Close and lock the pot and make sure that your steam switch is in the sealed position. Pressure cook on manual for 50 minutes. Then, natural release the steam for 10 minutes. Remove the pan and turn your bread out onto a cooling rack or cutting board. I am keeping mine under a dome to retain all of that glorious moisture. But, be aware that it will not keep for longer than a week under the dome before it gets moldy due to all of that moisture. Enjoy!