Pumpkin spice may be taking over the world (or your local coffee shop) at the moment, but let’s not forget about the OG fall flavor: bananas. And what better way to use up those overripe bananas sitting on your counter than by making some delicious, moist banana bread? But wait, it gets even better – we’re making it in an instant pot, because who doesn’t love a good kitchen gadget?
First up, we have this beauty from The Steamy Cooker. We’re calling it the “Wal-nana Bread” because it’s got the classic banana bread flavor with some added crunch from the walnuts. Let’s get to the recipe, shall we?
Wal-nana Bread
Ingredients:
- 3 large ripe bananas, mashed
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts
Instructions:
- In a medium bowl, whisk together the mashed bananas, eggs, sugar, oil, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chopped walnuts.
- Pour the batter into a greased 7-inch springform pan or cake pan.
- Add 1 cup of water to the instant pot and place the trivet inside.
- Cover the pan with foil and place it on the trivet.
- Secure the lid on the instant pot and set it to manual high pressure for 55 minutes.
- Allow the pressure to naturally release for 10 minutes, then do a quick release.
- Carefully remove the pan from the instant pot and let it cool for 10 minutes before removing it from the pan.
Next up, we have a slightly different take on the classic banana bread from Living Smart And Healthy. This one has a bit of a tropical twist with the addition of coconut and a glaze made from fresh squeezed orange juice. We’re calling it “Banana-Nut-Coconut-Citrus-licious Bread”. Yes, it’s a mouthful, but trust us, it’s worth it.
Banana-Nut-Coconut-Citrus-licious Bread
Ingredients:
- 3 large ripe bananas, mashed
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped nuts (pecans or walnuts work well)
- 1/2 cup shredded coconut
- 1/4 cup freshly squeezed orange juice
- 1 tbsp honey
Instructions:
- In a medium bowl, whisk together the mashed bananas, eggs, sugar, oil, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chopped nuts and shredded coconut.
- Pour the batter into a greased 7-inch springform pan or cake pan.
- Add 1 cup of water to the instant pot and place the trivet inside.
- Cover the pan with foil and place it on the trivet.
- Secure the lid on the instant pot and set it to manual high pressure for 55 minutes.
- While the bread is cooking, whisk together the orange juice and honey for the glaze.
- Allow the pressure to naturally release for 10 minutes, then do a quick release.
- Carefully remove the pan from the instant pot and let it cool for 10 minutes before removing it from the pan.
- Drizzle the glaze over the top of the bread and serve.
So there you have it, folks. Two delicious banana bread recipes made in an instant pot. Now go forth and use up those ripe bananas sitting on your counter – your taste buds (and your instant pot) will thank you.
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