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!
BONUS RECIPE!! 🙂
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
Photo recipe, yahoodle!
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 🙂
Hi, I’m a new IP user and wondered if this recipe cooks on manual for 50 mins -,on high or low pressure? Thank you for sharing info on making a sling. That’s given me the confidence to try it!
Hi Angela! Welcome to the Instant Pot world!!! 🙂 I cook almost every dish on high pressure. We haven’t had many recipes with a need for low 🙂
Bananas are a favorite fruit and I’m constantly searching for an exceptional recipe. Made this and it is easy to make, beautiful to look at, not too many ingredients and a reasonable cooking time. Perhaps a bit more sweet would suit me and the consistency was more of a bread pudding rather than cake but it was tasty and overall my rating would be 7 on a 10 scale but a 10 as an Instant Pot recipe.
Hi William! Thanks for trying out the recipe! I’m so glad it turned out well for you. A 10 is a pretty big deal!!! 🙂
Can I use whole wheat flour instead? Do I need to adjust other ingredients if I do? Thanks!
Hi Victoria! Thanks for stopping by! 🙂 I have not personally cooked much with wheat flour, but from what I’m reading online, many places recommend for the flour to rest to hydrate. It might be worth making the batter, and letting it sit 10-15 minutes prior to making in the pot. What’s nice about cooking it in the IP is that it won’t dry out like it can in an oven or other method. I’d be very curious how it turns out for you!
If I want to add blueberries instead of chocolate chips, should I adjust the cooking time? Since they have more moisture, I wasn’t sure. Also, what about making this is a bundt pan?
Hi Susan! I haven’t tried blueberries, but that sounds delicious!!! The cook time is mainly going to be for the bread, so if it were me I’d start with the same cook time 🙂 A bundt pan should also be fine 🙂 Let us know if you try it and how it goes for you!
When i mixed the Room temp butter and eggs, the butter diD not IncorporAte, it Became clumpy. Is this supposed to happen? What did i do wrong?
Hi Victoria! It should be okay 🙂 If you look closely in the photo recipe I made, mine was a little lumpy 🙂 If you made it, how did it turn out?
I want to try this in my INstant Pot but I don’t have the right size pan. So I altered it a bit. I added an extra egg, 1/4 C cocoa powder and 1 C chocolate chips. Bake at 350 for 35-45min depending on if I put the batter in cupcake tins or a 13×9 baking dish. VERY good!
Hi! Just curious why you used brown sugar instead of white? Thanks!
Hi Julie! I like using brown sugar in place of white sugar in a lot of recipes. I can’t exactly put my finger on why (I started doing this a few years ago out of curiosity). It just has a warmer flavor to me – if that makes any sense 🙂