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Instant Pot Banana Bread, Gluten-Free & Dairy-Free

September 5, 2016 By Johnna 35 Comments

This post contains affiliate links. See my disclosure for more information.

Instant Pot Banana Bread, Gluten-Free & Dairy-Free | In Johnna's Kitchen

 

 Instant Pot Banana Bread, Gluten-Free & Dairy-Free

This recipe is made in a 6-quart 7-in-1 Instant Pot with a 6″ diameter baking pan that is 4″ deep.

Instant Pot Banana Bread, Gluten-Free and Dairy-Free | In Johnna's Kitchen
5 from 1 vote
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Instant Pot Banana Bread, Gluten-Free and Dairy-Free

Author Johnna

Ingredients

  • 2 large eggs from happy hens
  • 1 cup coconut sugar
  • 1/2 cup softened Earth Balance vegan butter-y sticks , softened but not liquified
  • 3 Tablespoons dairy-free milk of your choice
  • 1 1/2 teaspoons vanilla bean paste
  • 1 1/2 cups Johnna's Favorite Gluten-Free Flour Blend
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup mashed ripe bananas , about 3 small bananas

Instructions

  1. You will need a 6" diameter cake pan that is 4" deep. (Fat Daddiomakes a great one.) Spray the pan with oil of your choice; I use coconut. Add a 6" parchment circle to the bottom of the pan and spray to coat the top of the parchment circle.
  2. Add 3/4 cup of water to the bottom of your Instant Pot. Place the trivet in the bottom.
  3. In a large mixing bowl, whisk eggs with a fork until combined. Add coconut sugar, softened Earth Balance, milk and vanilla bean paste. Mix until well combined.
  4. Next add gluten-free flour, baking soda and salt. Stir to combine.
  5. Last, add mashed banana and stir to combine.
  6. Pour into prepared 6" round pan.
  7. Wrap the pan all the way around with aluminum foil. (Dont' simply cover the top, wrap the entire pan.)
  8. Place atop the trivet in the Instant Pot. Seal the lid. Press the "manual" button and set the time for 1 hour 10 minutes (70 minutes) on high pressure.
  9. After 70 minutes, allow the pressure to naturally release.
  10. Once pressure is released, remove the lid. Using hot pads, lift out the trivet with the cake pan atop it.
  11. Remove foil and allow to cool before turning out of pan.
Pages: 1 2

Filed Under: In the Kitchen Tagged With: baking, banana, banana bread, bread, breakfast, dairy-free, dessert, gluten-free, vegetarian

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Comments

  1. Raia says

    September 5, 2016 at 8:12 PM

    Ok… I’m gonna try it. Keep your fingers crossed for me! :p

    Reply
    • Johnna says

      September 6, 2016 at 1:35 PM

      Crossing my fingers for you! Enjoy!!

      Reply
  2. Janice Lee says

    September 5, 2016 at 9:55 PM

    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.

    Reply
    • Johnna says

      September 6, 2016 at 1:37 PM

      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.

      Reply
      • Janice Lee says

        September 6, 2016 at 11:38 PM

        Thanks! I’ll look for this locally.

        Reply
  3. Hayley @ The Domestic Rebel says

    September 6, 2016 at 2:56 PM

    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!

    Reply
    • Johnna says

      September 8, 2016 at 6:32 PM

      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. 🙂

      Reply
  4. Megan @ MegUnprocessed says

    September 6, 2016 at 3:27 PM

    This looks wonderful! Very informative and helpful!

    Reply
  5. Samantha | My Kitchen Love says

    September 6, 2016 at 3:45 PM

    Looks yummy!

    Reply
  6. Liz says

    September 6, 2016 at 4:43 PM

    I may need to put an instant pot on my Christmas list 🙂 Your banana bread looks terrific!

    Reply
  7. Jill says

    September 7, 2016 at 11:36 AM

    That texture sure looks amazing. Also I need to try vanilla paste – I keep hearing good things about it!

    Reply
  8. Michele says

    September 7, 2016 at 12:43 PM

    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!

    Reply
    • Johnna says

      September 8, 2016 at 6:30 PM

      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.

      Reply
  9. Mallory Lanz says

    September 7, 2016 at 8:05 PM

    I’d love to try an instant pot. I keep hearing great things about them!

    Reply
    • Johnna says

      September 8, 2016 at 6:29 PM

      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!

      Reply
  10. Heather says

    September 8, 2016 at 11:39 AM

    So perfect for celiac’s. Thank you!

    Reply
    • Johnna says

      September 8, 2016 at 6:29 PM

      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).

      Reply
  11. Angie says

    September 28, 2016 at 9:23 PM

    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!!!

    Reply
    • Johnna says

      September 28, 2016 at 10:19 PM

      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.

      Reply
      • Angie says

        September 28, 2016 at 10:33 PM

        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!

        Reply
        • Johnna says

          October 2, 2016 at 2:15 PM

          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?)

          Reply
  12. Elle says

    February 28, 2017 at 2:10 PM

    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/

    Reply
    • Johnna says

      March 1, 2017 at 10:12 AM

      Thanks for sharing your concern, Elle. What would you suggest as an alternative to aluminum foil in the Instant Pot?

      Reply
    • Michelle says

      October 29, 2019 at 11:13 AM

      I just read on another blog that someone sucessfully uses canning jar rings instead of foil (in her crockpot).

      Reply
  13. Kate says

    September 14, 2017 at 2:42 AM

    It’s the best banana bread I ever had.

    Reply
    • Johnna says

      September 18, 2017 at 1:57 PM

      I think so, too, but appreciate your unbiased opinion. Next up, a pina colada bread for the Instant Pot. Stay tuned!

      Reply
  14. Dr John Riepenhoff says

    January 13, 2019 at 5:48 PM

    This is by far my favorite recipe. If I want to get a little creative, i add some vegan chocolate chips.

    Reply
    • Johnna says

      March 22, 2019 at 10:43 PM

      Yay! I’m glad you like it.

      Reply
  15. Stephanie says

    March 17, 2022 at 7:51 PM

    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!

    Reply
    • Johnna says

      May 3, 2022 at 10:52 AM

      “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!

      Reply

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