Brussels Sprouts
Banana Bread
By :Instant Blog |

Cuisine | American |
Duration | 2 Hours 15 Minutes |
Cooking Technique | Pressure Cooking |
Keyword | Chocolates and candies, Fruits, Instant Pot, Mold |
Servings |
6 Servings
|
Ingredients
To prep:
- 2 ripe bananas mashed
- ½ cup oil
- 1 cup light brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 cup all-purpose flour (no baking powder)
- 1 tsp baking powder
- 1 tbsp cinnamon
- ¼ tsp salt
To serve:
- ½ cup dulce de leche and hard dulce de leche cubed
Ingredients
To prep:
To serve:
|
Instructions
- Add the mashed bananas, oil, sugar, egg, and vanilla to a baking dish. Mix until a homogeneous batter is formed. Add the flour, baking powder, cinnamon, and salt. Mix again.
- Grease a round
7.5 in (19 cm) pan. Pour the batter into the pan and cover with aluminum foil to seal. - You can use the Instant Pot removable round bake pan for this.
- In the Instant Pot® bowl, add
1 ½ cups of water, the rack and the mold on top. - Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, set pressure level High, and time to 1 Hour 45 Minutes.
- Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, take off the lid, and remove pan.
- Let cool for at least 15 Minutes before unmolding. Serve with dulce de leche and hard dulce de leche.
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