Instant Pot Banana Bread Bites Recipes

INSTANT POT BANANA BREAD

Steps:

• Prepare Dry Ingredients: In a large mixing bowl, mix 2 cups (280g) all-purpose flour, 1 tsp (6g) baking soda, 1 tsp (4g) baking powder, 1 tsp (3g) ground cinnamon, ¼ tsp (0.8g) ground nutmeg, and ⅓ tsp (1.8g) fine salt together. *Optional: sift all the dry ingredients through a mesh strainer to make it easier to mix.
• Prepare Banana Mixture: In a medium mixing bowl, mash 450g overripe bananas with a fork. Mix in 2 beaten eggs and 2 tsp (10ml) vanilla extract.
• Prepare Wet Ingredients: In a large mixing bowl, mix ¼ cup (60g) room temperature unsalted butter, ¼ cup (60ml) coconut oil, and ⅓ cup (65g) brown sugar together. *Note: If you are using more sugar, add in the extra sugar at this step. Mix ingredients until creamy (~1 - 1.5 mins) with a hand mixer using medium speed. Add banana mixture, then mix until just combined (~30 secs). Line the side & bottom of the 7 x 3 inch Cake Pan with parchment paper. Use a bit of coconut oil to glue them in place.
• Make Banana Bread Batter (Mix Everything): Slowly pour the "banana egg" mixture into the dry ingredients. Fold and mix gently with a silicone spatula. Do not over mix! *Note: Having some lumps in the banana bread batter is okay!
• Pressure Cook Banana Bread: Pour banana bread batter into the lined cake pan. Then tap the cake pan against the counter a few times to remove some air bubbles. Wrap & cover the top of the cake pan with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place cake pan on top of trivet + aluminum foil sling or Bakeware Sling, then place them in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Turn the Venting Knob to Venting position. Open the lid.
• Check Doneness & Chill Banana Bread: Unwrap the cake pan, then measure the temperature. *Note: Banana bread's core should be 195°F - 210°F. If it's under 190°F, place banana bread back in the Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.
• Serve Nana's Banana Bread: Once the banana bread has cooled to lukewarm or room temperature, it is ready to serve. Release the ultra-moist & delicious banana bread from the cake pan. Enjoy~

INSTANT POT BANANA BREAD BITES (GLUTEN FREE)

Steps:

• In a large bowl, mix all the dry ingredients - flour, sugar, oats, walnuts, baking soda, cinnamon and salt. Mix together well.
• In a separate bowl mash the bananas and add the remaining ingredients - vegetable oil, egg, vanilla extract. Mix well and then add to the bowl with the dry ingredients. Mix everything together by hand until its all well incorporated. No need to over mix.
• Spray each silicone cup with just a little cooking spray. Use a spoon and fill each cup with the batter halfway. Don't overfill! The batter will rise when cooking. Cover the silicone mold with pressure cooker safe lid or with aluminum foil.
• Add 1 cup of water to the bottom of the Instant Pot liner. Place silicone mold onto trivet and lower down into Instant Pot. Pressure cook ("manual" on some Instant Pots) for 10 minutes. When cooking time is up, let pressure release for 5 minutes. You can then release the remaining pressure.
• Carefully remove the trivet with and silicone mold and let it sit for about 10 minutes to cool. Banana bites should then pop right out and are ready to enjoy!

INSTANT POT BANANA BREAD BITES

Steps:

• Add 1 1/2 cups of water to the inner liner of the pressure cooker (2 cups if using the 8 qt).
• Spray the bites molds with baking spray and set aside.
• In a mixing bowl, use a hand mixer to cream the butter and sugars together.
• Add the beaten eggs and vanilla to the creamed butter/sugar mixture. Use a spoon to mix well.
• In another mixing bowl, mash the ripe bananas using a fork.
• Stir the bananas and buttermilk (or sour cream) into the butter/sugar mixture and mix well.
• In another mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.
• Add the dry ingredients to the wet ingredients and gently stir by hand, until just moistened. Don't over mix!
• Spoon the batter into prepared bites mold*, fill openings half full (or use a 2 oz ice cream scoop). Cover with foil, leaving some room for the bites to rise a little. Gently crimp the edges.
• Set the trivet on the counter, and put the mold on it. Stack a second filled mold on top of that and carefully place it in the pot using the handles.
• Close the lid and set the steam release knob to the Sealing position.
• Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 14 minutes. High pressure.
• After the cook time is finished, turn the steam release knob to the Venting position to quick release the steam/pressure.
• After all of the pressure is out and the pin in the lid drops down, open it and use silicone mitts or pot holders to very carefully remove the trivet, using the handles.
• Carefully remove the foil, and release the bites from the mold onto a plate.
• Serve the banana bread bites warm, slathered in butter, or let it cool and eat them as you like.

INSTANT POT CHOCOLATE CHIP BANANA PANCAKE BITES

Steps:

• Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed.
• Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
• Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.

BANANA BREAD IN AN INSTANT POT RECIPE - (4/5)

Steps:

• For this recipe, use your 7-inch push pan. Prepare the pan by buttering inside prior to adding the ingredients. Beat a stick of room temp butter, 1/2 cups sugar, and 2 eggs until all of the sugar is mixed in a medium size bowl. Then stir in the 3 mashed bananas before adding in the dry ingredients (2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt) and any nuts you're using. Mix until the batter is smooth, then pour it into the buttered pan. Put the trivet on the bottom of your IP pot (the liner) and add 1 cup of water. You don't want the pan to be in the water, just above it; that's why you need the trivet. Take a piece of aluminum foil and fold it lengthwise to make a sling. This will go under your pan, but over the trivet, to make it easier to pull out the pan when it's hot. So it's the liner pot (the one that comes with the IP), then 1 cup water, then trivet, then the foil sling, then the pan with your batter. Manual 50 minutes, 10 minutes NPR (natural pressure release) although I let it NPR for 16 minutes by accident.

BEST BANANA BREAD

Steps:

• Lightly grease an 8 inch by 4 inch (20 x 10u202Fcm) loaf pan.
• In a bowl, lightly sift together flour and salt; set aside.
• In a separate bowl, blend together butter and sugar until light and fluffy with a spoon, or using an electric mixer if desired. Add bananas and stir until smooth.
• In a measuringu202Fcup, dissolve baking soda in hot water; add to the banana mixture and stir until combined. Add flour mixture and gently stir by hand until mixture is just combined. Spoon mixture into prepared pan, smoothing out the top.
• Place the drip pan or cooking tray in the bottom rack position (not the very bottom of the cooking chamber, where the drip pan usually goes), turned upside down so that the loaf pan will have a flat place to sit on. Using the display panel, select Bake, set Temperature to 325°F (160°C) and setu202F Time to 40u202Fminutes. Preheat Vortex untilu202Fthe display indicates Addu202FFood.
• Bake until banana bread is golden brown and a tester inserted in center comes out clean. Let pan cool on wire rack for 15u202Fminutes. Run knife around edge; turn out loaf and let cool on wire rack.