PREP TIME: 15 Minutes
COOKING TIME: 40 Minutes + 5 minutes
Banana – 3 mashed
All-purpose flour – 2 cups (470 grams)
Sugar – 1 cup (235 grams) – I have used ½ cup organic coconut sugar
Baking Soda – 1 teaspoon
Baking powder – 1 teaspoon
Salt – ½ teaspoon
Butter – ½ cup (120 grams)
Vanilla extract – 1 teaspoon
Eggs – 2
Nuts – 10 Walnuts chopped (I have used cashews as I did not have walnuts)
Oil/Butter – 1 teaspoon (to grease the pan)
STEP 1: Sift together the all-purpose flour, baking powder, baking soda, and salt.
STEP 2: Add sugar to the melted butter and mix well.
STEP 3: Add the eggs, mashed banana, and the vanilla extract.
STEP 4: Add the banana-egg-butter-vanilla extract mixture along with the chopped nuts to the flour and mix gently.
STEP 5: Grease a loaf pan or a stainless steel container with butter or oil. I have used a teaspoon of olive oil to grease the stainless steel container.
STEP 6: Transfer the banana mixture to the baking container and tap well.
STEP 7: Turn on the instant pot and add 1 cup of water to the instant pot container.
STEP 8: In the stand/trivet (this accessory comes with the instant pot) place the baking container with the banana loaf mixture and close the instant pot lid. The trivet should be placed in the water.
STEP 9: The vent should be closed as shown in the picture below.
STEP 10: Press the cake mode and hit start. By default, the cook time for cake is 40 minutes on high pressure.
STEP 11: After 40 minutes release/vent out the pressure.
STEP 12: Remove the baking container from the instant pot and let it cool down for 5 minutes.
STEP 13: Gently flip the container and place it on a wire rack or a plate.
STEP 14: Gently tap the container to get the banana loaf out of the baking container.
Banana Loaf is ready to be served:-)