Banana Bread in the Instant Pot?

This is one of those posts where I’m just going to share my experience and direct you to the recipe I used.  Honestly, I had some bananas that needed used and I had been seeing recipes for bread in the Instant Pot.  It just doesn’t seem like a pressure cooker would be the best appliance for baking bread.  But you know me, I’m nothing if not insatiably curious!  I thought I would give it a go.  Not much to lose!  Here is the recipe I used.  I chose the one on This Old Gal’s site because I’ve had great results with her other recipes.  I highly recommend you follow her work!  Pressure Cooker Grandma Mills’ Banana Nut Bread  The only changes I made were I didn’t add nuts and I did add cinnamon chips.

  1.  Here is the batter–was very quick to stir together.  I had let the butter and eggs come to room temperature as she suggested.  I stirred in about 1/2 cup of cinnamon chips at the end instead of nuts. wp-1473250376809.jpg
  2. I’m going to take a moment to talk about the seal ring here.  You know I use my magic pot pretty much every day, and the seal can hang on to odors–especially garlic and sauerkraut.  I don’t want my cheesecakes or banana breads to taste or smell like those things.  There are several recommendations floating around the Instant Pot Facebook Users group, the most popular/successful seems to be putting the seal out in the sunshine.  Ain’t nobody ’round here got time for dat!  So, I bought a set of extra seals that are colored so I would know they were for sweet stuff.  I bought this set when they were on sale.  But many folks prefer the name brand seal and just keep the seals in marked ziplock bags so they can tell them apart.  Here is a link to an Instant Pot brand seal.  Keep in mind these are for my 6 quart machine.wp-1473250376741.jpg
  3.  I have a few different pans that I have purchased for using in the magic pot including This adorable little bundt pan and a push pan but the one I reach for every time, it seems, is this 7″ Springform Pan.  It works great, doesn’t seem to leak and is simple to clean.  I can place it on my trivet and lower it down into the pot and still reach the trivet handles.  It’s my favorite for this sort of thing.  For this job, I cut out a parchment paper circle and placed it on the bottom and then used the butter wrapper to grease the inside of the pan.  wp-1473250376667.jpg
  4. I poured the batter into the pan and spread it out level.wp-1473250376644.jpg
  5. I added 1.5 cups of water to the inner pot.  wp-1473250376653.jpg
  6. I placed the pan with the batter on my trivet and lowered it into the pot.
  7. I selected MANUAL and used the +/- buttons to change the time to 55 minutes.  (Just a note, this is about the same time it takes to bake a loaf of quick bread in the oven. You don’t save any time on baked goods, necessarily.  It is more about texture. Baked goods cooked under pressure in a moist environment have a different texture than they do in the oven.  I have found this to be a matter of personal preference.  Same with things like baked potatoes.  If you ever want to see some lovely ladies throw down, just go into that Facebook group and tell them you like the texture of baked potatoes better in the magic pot than in the oven.  You will cause a RIOT!  People have some strong opinions about their food!  (ppssstt….I happen to LOVE the texture of a baked potato in the Instant Pot!)
  8. When the pressure cycle ended, I allowed the pot to release pressure for 10 minutes and then released the rest by turning the valve to VENTING.
  9. I removed the bread with the trivet handles and let it cool.  It looked rather odd.  Lightly brown but damp, but it was firm to the touch and sprang back.  wp-1473250376530.jpg
  10. I cut it into slices and gave it a try.  I was pleasantly surprised!  I really wasn’t expecting to like it.  It was dense and moist so if you like a light bread, this is definitely not the method for you.  But if you like sweet, dense bread, give this a try!  wp-1473250376277.jpgwp-1473250376272.jpgwp-1473250376287.jpg

 

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