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
- 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
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.
Add 3/4 cup of water to the bottom of your Instant Pot. Place the trivet in the bottom.
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.
Next add gluten-free flour, baking soda and salt. Stir to combine.
Last, add mashed banana and stir to combine.
Pour into prepared 6" round pan.
Wrap the pan all the way around with aluminum foil. (Dont' simply cover the top, wrap the entire pan.)
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.
After 70 minutes, allow the pressure to naturally release.
Once pressure is released, remove the lid. Using hot pads, lift out the trivet with the cake pan atop it.
Remove foil and allow to cool before turning out of pan.
Ok… I’m gonna try it. Keep your fingers crossed for me! :p
Crossing my fingers for you! Enjoy!!
Janice Lee says
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.
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.
Janice Lee says
Thanks! I’ll look for this locally.
Hayley @ The Domestic Rebel says
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. 🙂
Megan @ MegUnprocessed says
This looks wonderful! Very informative and helpful!
Samantha | My Kitchen Love says
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.
Mallory Lanz says
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.
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!
Dr John Riepenhoff says
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!