Instant Pot Banana Bread, Gluten-Free and Dairy-Free
I wasn’t sold on the benefits of “baking” in the Instant Pot. It takes about the same amount of time as in the oven, requires a round pan instead of a traditional loaf pan. What could possibly be the benefit other than heating up the oven? Well, let me tell you: it’s the best texture in banana bread I’ve had! I started with a tried-and-true recipe developed in my own kitchen and modified only slightly to make it work well in the Instant Pot. I’m beyond excited to share the recipe with you so you can experience this in your own kitchen, too!
As I mentioned, a traditional loaf pan doesn’t fit in my six-quart Instant Pot. But what does fit is a 6 inch round by 4 inch deep Fat Daddio cake pan. (If you have a Sur La Table store nearby, they usually have these in the store.) I’m now eyeing the cheesecake pan from this same collection. I’ll be the gal in the store carrying her Instant Pot insert to see what bakeware fits inside…
Beyond needing an Instant Pot and a 6″ deep cake pan, you should consider the following to make this banana bread:
- Johnna’s Favorite Gluten-Free Flour Blend. I use this for nearly all of my baking, with the exception being yeast bread. There is no gum in this blend and you can mix up a canister of your own for much less than buying store bought gluten-free blends.
- Vanilla Bean Paste. I love the deep, rich vanilla flavor this adds to baked goods, so much nicer than vanilla extract
- Plenty of aluminum foil to wrap the pan before placing in the Instant Pot.
- Parchment circles. When baking in the Instant Pot, it’s a good idea to have parchment lining the bottom of the pan. You could cut your own circles or you could just buy these and be all set every time you want to bake in your Instant Pot.
Alright! Let’s get moving to the recipe. Click below to get the super easy, incredibly delicious Instant Pot Banana Bread recipe!
Ok… I’m gonna try it. Keep your fingers crossed for me! :p
Crossing my fingers for you! Enjoy!!
This looks wonderful.
About that vanilla bean paste (I’m almost out of vanilla so this is timely), I noted on amazon.com that some buyers said that they were not getting the correct product, though they did not indicate which seller they purchased it from. (“See the attached pic – the product description and image clearly state “Madagascar Bourbon”. The product that I’ve received does not mention “Madagascar Bourbon” anywhere on the label. It mentions “Pure” instead….”).
Would you be willing to mention which vendor you purchased from on amazon? I’ve ordered from Golda’s Kitchen before, but their price for this is high.
Thank you.
I saw the comments showing that some are getting a label that clearly says, “Madagascar bourbon vanilla” and some that simply say “vanilla paste.” I went to company website and they only offer organic and conventional vanilla bean paste, no current offerings with the label that person shared in their comment on Amazon. Hmm…
I have ordered via Amazon through multiple suppliers and never had an issue. (I tend to buy quarts.) I have also bought it locally at Sur La Table, Williams Sonoma, Crate and Barrel and occasionally even at TJ Maxx or Marshalls.
Thanks! I’ll look for this locally.
I have that Fat Daddio’s cheesecake pan and it’s awesome! Now I have to pick up the small cake pan and an instant pot so I can make this!
I’ve got to get that cheesecake pan soon! I thought I would make it to Sur La Table this week since they have such a big selection of the pans but haven’t yet. The Instant Pot folks keep sharing such pretty cheesecake photos, so I have to try it. 🙂
This looks wonderful! Very informative and helpful!
Looks yummy!
I may need to put an instant pot on my Christmas list 🙂 Your banana bread looks terrific!
That texture sure looks amazing. Also I need to try vanilla paste – I keep hearing good things about it!
IM so glad to have a new recipe to use the vanilla bean paste I have…. Winning! Its one of those ingredients that isn’t in a lot of things!
I love, love, love VBP! I use it in almost every recipe that calls for vanilla extract (and order it by the quart). I really enjoy the depth of flavor and the pretty little flecks of vanilla in many dishes.
I’d love to try an instant pot. I keep hearing great things about them!
I was really slow to buy one, not wanting to add yet another kitchen gadget. But now I’m so glad I did. I’ve used it almost every day since it arrived!
So perfect for celiac’s. Thank you!
It IS! I’ve been sharing it with my not-gluten-free friends and neighbors, too. So everyone can enjoy it (plus I just love sharing banana bread).
Made this tonight and while it looks amazing, it wasn’t done when the time was up and after natural release. The center was actually doughy on the top, so back in for a few minutes. Wondering what may have caused this? Can’t wait for it to be done!!!
Hmm…Let’s figure this out. Did you cook it for 1 hour 10 minutes, 70 minutes total on high pressure? Did you make any ingredient substitutions? I’d love to figure this out.
And please let me know how many extra minutes it took for you.
I did have to sub coconut oil for the earth balance. But, after cooking about 17 minutes longer, it came out perfect. I mean, PERFECT. Thanks so much!
Thanks for reporting back, Angie! I’m glad it worked out with a few more minutes “bake” time. (I’m not sure what to call it when we make baked goodies in the IP?)
This looks delicious, however, I’m concerned about the ample use of aluminum foil. We now know this is a potential dangerous cooking tool once exposed to high heat.
https://saveourbones.com/stop-doing-this-with-aluminum-foil/
Thanks for sharing your concern, Elle. What would you suggest as an alternative to aluminum foil in the Instant Pot?
I just read on another blog that someone sucessfully uses canning jar rings instead of foil (in her crockpot).
It’s the best banana bread I ever had.
I think so, too, but appreciate your unbiased opinion. Next up, a pina colada bread for the Instant Pot. Stay tuned!
This is by far my favorite recipe. If I want to get a little creative, i add some vegan chocolate chips.
Yay! I’m glad you like it.
Shirley from GFE blog sent me here, as I asked about making her mini cheese bread loaves in the IP, she wasn’t sure but tagged this recipe! I am intrigued by this one too! But I would think (2) mini loaves would require less time?
If you can point me in the right direction for mini loaves, I’ll be back to try your recipe next!
“Baking” (truly steaming) in the IP is an interesting thing. It does not take less time to make mini loaves than one large one. I hope you’ll give it a try!