It’s the first day of November, and I’m jumping to make pumpkin, turkey, cranberry, and Thanksgiving EVERYTHING! But alas, I have none of those items, so I decided on some chocolate chip banana bread. In making this decision, I discovered my bananas were yellow, and no where near ripe. Some quick googling, and I discovered that bananas can be BAKED to ripen them! Yes SUP fans, BAKED! I popped them in my convection oven (best Christmas present ever!!) at 300° for 30 minutes, and they were perfect! I lined the pan because I had read that they get a little oozey-gooey!
And even better? They taste as if I let them sit on my counter days past their expiration (you know – that date where your loved ones begin questioning if you’ll use them at all, after you keep insisting that you’re going to make banana bread…not that I’ve EVER done that 🙂 ).
So now for the actual bread! This is my FAVORITE way to make it. I’ve adjusted it a few times, and this is the easiest, fastest, and tastiest for me! I make the bread in a 7″ spring form pan that I bought from Amazon (it’s also excellent for cheesecake!! 🙂 )
Mini confession – I made this bread twice specifically for the blog, which is why there are two different breads pictured 🙂 One has more chocolate chips….and one I forgot to put the baking soda in (don’t forget that…. trust me).
Signing off!
-Danielle
Ingredients
- 1 stick butter (room temperature)
- 2 eggs
- 1/2 cup brown sugar
- 2-3 mashed bananas
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Beat the butter and eggs together.
- Mix in brown sugar.
- Stir in mashed bananas.
- Stir in flour, baking soda and salt.
- Stir in any other additions like nuts, chocolate chips, dried fruit, etc.
- Place the trivet in the bottom of the Instant Pot, and add one cup of water.
- Pour the bread mix into a glass dish or baking pan (you may need a foil sling to remove the pan).
- If you have a sling, put that around the dish, and then put the sling and dish on top of the trivet.
- Set the pot to manual - 50 minutes. It will take around 10 minutes for the pot to come to pressure.
- When cooking finishes, allow to naturally release for 10 minutes.
- Serve and devour!
Notes
We like to use chocolate chips in the recipe. Danielle's favorite is dark chocolate chips.
www.sistersunderpressure.com
Only the 2nd thing I have cooked in my Instant pot and it turned out great! Although I don’t know if it was necessary I did spray my pan with cooking spray and cooked in a 6″ pan. Thanks so much for the recipe!
Hooray – I’m so glad!!! 🙂
i am new to dessert pressure cooking. what are the best types of dishes to bake in inside the instant pot? and what size exactly? i don’t want to buy stuff i can’t use 🙁 and no one says exactly WHICH type of pan or glass dish to use. THANKS SO MUCH!!!!
Hi Amy! Dishes that are oven safe are perfect for the Instant Pot. I have the pans we use on the accessories page, and I also use some of my glass bowls in it too 🙂 The only dish I use a lot that isn’t on the accessories page is my 1 1/2 quart Corelle dish, because I haven’t found the same one online and I don’t want to mislead anyone.
Thank you SO much!!! I really appreciate it!!! I’ve been loving my Instant Pot and want to buy the right items 🙂