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Instant Pot Banana Bread

Instant Pot Banana Bread

Instant Pot banana bread is as quick and easy as mixing a few ingredients in a bowl, pouring the mixture into a cake pan and placing the pan in the pot!
Prep Time: 15 minutes
Cook Time: 45 minutes
Pressure Release Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Bread, Dessert
Cuisine: American, Instant Pot recipe
Keyword: banana bread, banana recipes, Instant Pot banana bread, Instant Pot bread, pressure cooker banana bread
Servings: 12
Calories: 186kcal
Author: Shaunda Necole



  • 2 ripe bananas
  • ½ cup sour cream
  • ½ cup butter
  • 1 teaspoon baking soda
  • 1 cup sugar granulated
  • 2 eggs
  • 1 teaspoon baking powder or 1 teaspoon of lemon juice as a substitute
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour all-purpose
  • 1 ½ cups water
  • ½ cup nuts optional


  • Mix the baking soda and sour cream in a medium-size bowl and set aside.
  • Spray the Bundt pan with non-stick spray.
  • Add the sugar and butter to the large mixing bowl.
  • Mix until the sugar and butter are well combined.
  • Add the two eggs one by one while mixing in the large mixing bowl.
  • Add the baking powder, mashed bananas and vanilla extract to the medium bowl.
  • Stir all ingredients in the medium mixing bowl until combined (*optional- add in nuts).
  • Fold contents of the medium bowl into the large bowl.
  • Add the all-purpose flour to the large mixing bowl.
  • Stir until combined.
  • Pour the batter into the Bundt pan.
  • Cover the pan loosely with foil.
  • Add the water to the Instant Pot stainless steel inner pot.
  • Place the Bundt pan on the inner pot trivet rack.
  • Using the Instant Pot baking sling, slowly and carefully lower the Bundt pan into the inner pot. (The baking sling will remain in the pot while pressure cooking.)
  • Close the Instant Pot lid (make sure the valve is up in the position for sealing) and pressure cook on high for 45 minutes.
  • When the cooking time is finished, allow a natural pressure release for at least 30 minutes.
  • To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
  • Remove the Bundt pan carefully from the inner pot using the baking sling handles to lift the pan out.
  • Let the banana bread cool for approximately 10 minutes.
  • Slice, serve warm and enjoy!


  • To fit inside the Instant Pot, the bundt pan for this recipe should be a smaller pan, max 7.5" in diameter.
  • I only had a traditional size bundt pan on hand, so I created a substitute by using a deep, circular cake pan with a ceramic ramekin in the center to create the hole.
  • True to my whimsical nature, my ramekin is a ceramic ice cream cone-shaped dish. You can buy similar plastic ones HERE!
Instant Pot Banana Bread


Calories: 186kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 140mg | Potassium: 134mg | Fiber: 1g | Sugar: 19g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
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