There’s one fruit that I just can’t deal with as a standalone. I mean, I love fruits and veggies, nearly all of them. But this one, there’s no question that I could do without it. The one I can’t stand? Bananas. I don’t know if it’s a texture thing or what, but I don’t like them one bit.
But you see, I like banana pudding. I like banana muffins. And the best one? Banana bread. I really, really like banana bread. Maybe it’s my love of pudding and bread that just overpowers the rest. But I don’t want no bananas out the peel. Thankfully, that doesn’t matter with this pressure cooker banana bread.
Elijah (my son), loves all the fruits. But he gets on kicks where he only wants to eat one of them. So he may want to eat 5 bananas one day and then he doesn’t want any more for a week. So we always end up with a couple lonely ‘naners just hanging out and going bad.
Which is why I originally began testing this pressure cooker banana bread. I needed to get rid of our overripe bananas. But then it was so yummy I decided to bring it over to my mom’s for a get-together. When everyone scarfed it down, I figured I had a keeper on my hands.
Seriously, you can cook anything in this magic pot and it comes out a winner. Even for someone like me who is nowhere close to a baker. But, if we’re being honest, everything’s a little better when you add chocolate to it.
Honest though, there was a few flops with this. I really was craving a peanut butter version that ended up being TERRIBLE. I’m thinking about trying my hand at that one again. But it was so dense and crumbly. I’m not a baker, so I still am baffled that this one came out sooooo right.
I originally began testing this pressure cooker banana bread to get rid of our overripe bananas that were going to waste. But then it was so yummy I knew I was onto something!
- 1 stick unsalted butter room temp
- 2 eggs
- 1/3 cup white sugar
- 1/4 cup honey
- 3 bananas over-ripened is best! (see below for tip)
- 2 cups flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 - 1/2 cup chocolate chips
Beat the butter and eggs until they cream.
Mix in sugar and honey
Stir in mashed bananas
Stir in flour, baking soda, salt, and chocolate chips.
Place a trivet in the bottom of the pot of pressure cooker and add 1 cup water to the pot.
Pour the banana bread mixture into a glass baking dish that fits into your pot, or a 7-inch springform pan, and place it on top of the trivet.
Close and lock lid.
Cook on HI pressure for 45 minutes
Allow pot to perform a natural release.
Open lid and gently pour off any liquid that may have sat on top or around the bread.
Let the bread cool enough to eat, and serve!
This Pressure Cooker Banana Bread is scrumptious! Oh and here’s a little tip for ya. If you’ve got a hankering for banana bread, but you’re bananas aren’t to that mushy, extra sweet consistency yet- stick them in the freezer overnight. Tomorrow, you’ll wake up to black bananas that will be ready to bake as soon as they thaw!
If you don’t really care for chocolate in your banana bread, don’t worry about it. This pressure cooker banana bread it super delicious whether you choose to add them in or not and it won’t affect the consistency of the bread at all.
If you’re wondering, this is the brand of pressure cooker I have. It’s a Farberware, but works just as good as any other pressure cooker out there.
P.S. I get this question all the time “Can I cook Instant Pot recipes in this one?” People want to know because it’s cheaper. The answer? Yes. Instant Pot is simply a well-known brand of electric pressure cookers and you can cook any Instant Pot recipe in any electric pressure cooker.
In the spirit of saving money, do yourself a favor and research the brands. I’ve also got some helpful tips below about pressure cooking in the “modern” era.
If you’re in the market for a pressure cooker, you may want to think about reading this post about the things you should think about when buying a pressure cooker. If you’ve already got your pressure cooker, don’t forget to take a look at all our favorite accessories!