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instant pot banana bread slice on a plate

Instant Pot Banana Bread

Instant Pot Banana Bread is incredibly rich and tender with delicious hints of cinnamon and nutmeg.
Course Dessert
Cuisine American
Keyword Instant Pot Banana Bread
Prep Time 20 minutes
Cook Time 55 minutes
Natural Pressure Release 15 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 498kcal
Author Catalina Castravet


  • 3 medium ripe bananas about 1 ½ cups mashed
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup canola oil or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  • Spray a 7x3-inch push pan with baking spray and set aside.
  • In a large mixing bowl, beat together with a hand mixer on medium speed mashed bananas, softened butter, and oil.
  • Add in both sugars and beat until combined.
  • Add the eggs, one at a time, and vanilla extract. Beat in the sour cream.
  • Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Using a rubber spatula, mix just until combined.
  • Pour the batter into the prepared pan. Cover with foil.
  • Add 1 ½ cups water to the IP. Place cake pan on a trivet with handles and lower into the pot.
  • Lock the lid and make sure the vent valve is set to "sealing."
  • Cook on High Pressure for 55 minutes.
  • Allow pressure to naturally release for 15-20 minutes, then release the remaining pressure by turning the valve to "VENTING".
  • Remove pan by lifting the trivet out of the pot. Immediately remove the foil and allow the bread to cool in the pan for 15 minutes.
  • Remove the cake from the pan and cool on a cooling rack.
  • Consume within 3 days.



  • Make sure to use overripe bananas, or they won’t be sweet or soft enough.
  • Don’t forget to add water to the bottom of the IP before cooking. Otherwise, you’ll get a Burn notice and the IP won’t be able to come to pressure.
  • When covering with foil, leave a little space on top since the batter will expand as it cooks.


Calories: 498kcal | Carbohydrates: 59g | Protein: 5g | Fat: 29g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 411mg | Potassium: 338mg | Fiber: 3g | Sugar: 31g | Vitamin A: 528IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 3mg