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Instant Pot Banana Bread

Clean Eating Instant Pot Banana Bread

Author: Heidi Boortz
Servings : 12


  • 1/2 cup unsalted butter soft
  • 1/2 cup honey
  • 2 egg
  • 3 banana mashed
  • 2 cups 100% whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup walnuts


  • Mix butter, honey, eggs, and bananas in a mixing bow. In a separate bowl, mix flour, baking powder, and salt. Stir dry ingredients into the wet ingredients, taking care not to over mix. Fold in walnuts.
  • Pour batter into two foil loaf pans (about 2 cup capacity each), or into 1 springform pan or bundt pan. PLEASE NOTE: check to make sure your pans fit into your instant pot before adding batter. If using foil pans, you may have to bend the foil corners up or down to make sure two will fit side by side.
  • Place 1 cup water in instant pot. Add trivet. Place pan(s) on trivet. Lock lid. Set valve to sealing. Program for manual-high and 50 minutes. Bread will be done at the end of the cook time, so choose either natural pressure release or quick release.


Helpful hint: if you're using a bundt pan or a springform pan, you can make a foil "sling" to make removing the pan easier after cooking.  Cut a long piece of foil, about 14 inches in length.  Fold it lengthwise in half, then half again, and then half again.  You should have a long strip of foil that is several layers in thickness.  Lay your pan on the foil sling so that the ends are accessible.  When your bread is done cooking, you can lift your pan (using oven mitts) out of the IP by grabbing the ends of the foil strip.
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