Banana Bread Royale
By :Chop Secrets
instant pot bread
Print Recipe
instant pot bread
Votes: 22
Rating: 4.23
Rate this recipe!
Prep Time 15 minutes
Cook Time 60 minutes
Servings
6 - 8 servings
Ingredients
  • 1 tsp baking soda
  • 1/2 cup sour cream
  • 1 cup sugar
  • 1 stick butter
  • 2 eggs
  • 1 tsp baking powder
  • 2 soft bananas mashed
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
Prep Time 15 minutes
Cook Time 60 minutes
Servings
6 - 8 servings
Ingredients
  • 1 tsp baking soda
  • 1/2 cup sour cream
  • 1 cup sugar
  • 1 stick butter
  • 2 eggs
  • 1 tsp baking powder
  • 2 soft bananas mashed
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
instant pot bread
Votes: 22
Rating: 4.23
Rate this recipe!
Instructions
  1. In a medium bowl, combine baking soda in the sour cream. Set aside to allow the baking soda to dissolve.
  2. Coat the inside of a 6-cup bundt pan with non-stick spray.
  3. Using an electric mixer, cream the butter with the sugar in a large bowl until thoroughly combined. Add the eggs one at a time and beat until uniform.
  4. Add the baking powder, bananas and vanilla extract to the sour cream mixture and stir to combine, then fold into the mixing bowl with butter/sugar mixture.
  5. Add the flour and stir until just combined. Do not overmix.
  6. Pour batter into the bundt pan and cover loosely with foil--do not seal.
  7. Put 1 1/2 cups of water and the trivet in the Instant Pot. Carefully lower the bundt pan onto the trivet.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 45 minutes.
  9. When the time is up, let the pressure naturally release until the pin drops (typically 15-20 minutes), then carefully remove the pan from the Instant Pot and let cool for 5-10 minutes.
  10. Turn out onto a plate while still warm.
Recipe Notes

*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.

24 replies
  1. Peggysue
    Peggysue says:

    I am very interested in makiing this, I love banana bread! Two questions: 1) please verify that the foil covering the bundt pan loosely is removed prior to pressure cooking, and 2) would the addition of chopped nuts effect the cooking time?

  2. IppyFan
    IppyFan says:

    I found the ingredients on the page with the pot icon. Perhaps the recipe has been updated since previous posts. I used my silicone egg bite molds to make mini muffins. Very good!

  3. wild_dryad
    wild_dryad says:

    Wow, this turned out perfectly! I halved the quantities to make in my 3Qt Instant Pot and added some chopped walnuts. Also I didn’t bother to cover the cake pan. So fun!

  4. sazm1219
    sazm1219 says:

    I liked it a lot. Kind of had a dense texture which i like. Be sure when you cover it with the foil, that its covered. A part of the foil lifted when I lowered the pan into the IP and the exposed part got a bit soggy from the steam…completely my fault. This kind of reminded me of a steamed pudding. Will be making it again and again.

  5. stephmayor
    stephmayor says:

    Took an extremely long time to naturally release pressure, longer than cooking time. Not sure if I did something wrong but will update once I am able to try.

  6. christina_hilary
    christina_hilary says:

    I subbed gluten free flour (Krusteaz brand) for regular flour. Loved how moist this cake was and how good it tasted! I’d like a little crunch next time so I would add walnuts.

  7. Mlmene
    Mlmene says:

    Its as good as the other reviewers claimed. I substituted plain whole milk yogurt for the sour cream, reduced the sugar slightly and added walnuts. Turned out fab!

  8. Foodstuff
    Foodstuff says:

    Great recipe! I didn’t have a bundt pan so I used a Pyrex bowl and it actually turned out great! Tasted good and even the texture held together very well. Really yummy!

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