Instant Pot Banana Bread

Loves the Insant Pot, uses almost daily for husband and self. Studies Indian cuisine as a hobby. Fond of cooking ahead and freezing inspired by Deborah Taylor Hough's Once A Month cooking sites

Moist, dense (I have three stacking metal bowls and use the largest which fits in my 6 qt. Instant Pot. If using a metal bowl, make sure to fashion an aluminum foil sling for removing the pan.)

1 stick butter

½ cup sugar

2 eggs

3 mashed bananas

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup nuts, chopped, optional

1 cup water

For this recipe I use a large metal bowl that was part of a set of nesting bowls, buttered.

Beat a stick of room temp butter, ½ cups sugar, and 2 eggs until all of the sugar is mixed in a medium size bowl.

Then stir in the 3 mashed bananas before adding in the dry ingredients (2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt) and any nuts you're using.

Mix until the batter is smooth, then pour it into the buttered pan. Put the trivet on the bottom of your IP pot (the liner) and add 1 cup of water. You don't want the pan to be in the water, just above it; that's why you need the trivet.

Take a piece of aluminum foil and fold it lengthwise to make a sling. This will go under your pan, but over the trivet, to make it easier to pull out the pan when it's hot.

So it's the liner pot (the one that comes with the IP), then 1 cup water, then trivet, then the foil sling, then the pan with your batter. That's the Pot-In-Pot method.

Manual 50 minutes, 10 minutes NPR (natural pressure release)

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