So you know by now that I love using my Instant Pot. I took my regular Banana Nut Chocolate Chip Bread that I baked in the oven and decided to give it a go in my Instant Pot. Talk about some moist bread! No fear – if you don’t want to use your Instant Pot, the recipe for using your oven is here.
In all reality making this banana bread in your Instant Pot really won’t save much time because it still is in the pot for about 60 minutes. That’s a lot, right? But what I want you to see is that the bread is incredibly moist and you won’t be upset that you turned your pot on to make this dessert/breakfast bread.
Let’s talk first about pans. If you have a 5-6 qt Instant Pot you’ll need to get a 6-7″ pan. I have the two shown below that I own and I love. For this particular recipe
Make sure you have the right sized pan before even starting. If not, you’re in luck though because you’ll just bake it in the oven.
Anything that looks like it can become a mess, she totally enjoys. The more I can have her help in the kitchen, the more I know that she’s not coloring on the doors and walls. YES…she’s started coloring on things that she shouldn’t. (I know, this too shall pass.)
I like to cover my bread with foil but if you don’t want you, you don’t have to. If you choose not to, reduce cooking time by about 5 minutes.
Place 1 cup of water at the bottom of the inner pot. I like to put the pan on the trivet while outside of the pot and lower in that way. I find the batter stays in place better and it’s just easier.
Make sure you pin this to your Instant Pot board.