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Blueberry Banana Bread Recipe in the Instant Pot Pressure Cooker Blueberry Banana Bread Recipe in the Instant Pot Pressure Cooker


Blueberry Banana Bread Recipe in the Instant Pot Pressure Cooker

Written by: Lucas Johnson

Discover a delicious blueberry banana bread recipe made in the Instant Pot pressure cooker. This easy and flavorful recipe is perfect for a quick and tasty treat. Try it today!

Whipped up a scrumptious blueberry banana bread in my trusty instant pot today. The sweet aroma filled the house, and each bite was a burst of fruity goodness. Pure home-baked bliss!

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Hey there! You've stumbled upon my all-time favorite, a sweet surprise- homemade Blueberry Banana Bread. Imagine biting into a slice, the harmony of tangy blueberries and sweet ripe bananas hitting your taste buds. It's a melody of flavors, blessedly easy to make, especially in your Instant Pot Pressure Cooker. It's a cozy, comforting classic with a fruity twist. Let's dive into how to whip up this scrumptious loaf, shall we?

Ingredients for Blueberry Banana Bread

  • All-purpose flour: Essential for structure and texture, binds ingredients together, provides bulk and stability to the banana bread batter.
  • Baking powder: Acts as a leavening agent, helps the bread rise and creates a light and fluffy texture in the bread.
  • Baking soda: Helps the bread rise by producing carbon dioxide gas, reacts with acidic ingredients like bananas for leavening.
  • Bananas: Adds natural sweetness, moisture, and flavor to the bread, also contributes to the overall moistness and tenderness.
  • Sugar: Sweetens the bread, balances the flavors, and helps with browning and caramelization during the baking process.
  • Vegetable oil: Adds moisture to the bread, helps keep it tender, and contributes to the overall richness of the banana bread.
  • Egg: Acts as a binding agent, adds structure and stability to the bread, and helps with leavening for a lighter texture.
  • Vanilla extract: Enhances the flavor of the bread, adds a warm and aromatic note, complements the sweetness of the bananas.
  • Fresh blueberries: Adds bursts of juicy sweetness, a pop of color, and a fruity flavor to the banana bread.

Did you know that adding a touch of lemon zest to the blueberry banana bread batter can enhance the overall flavor profile by adding a subtle citrusy note? It's a simple trick that can take your bread to the next level!

Tools & Equipment Needed

  • Instant Pot Pressure Cooker: Cooks the blueberry banana bread efficiently and evenly in a sealed environment.
  • Loaf Pan: Holds the bread batter in place and shapes it into a loaf during the cooking process.

Frequently Asked Questions

Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding them to the batter.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the bread may be denser.
How should I store the leftover blueberry banana bread?
Store the leftover bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I omit the sugar or reduce the amount in this recipe?
You can reduce the amount of sugar if you prefer a less sweet bread, but omitting it completely may affect the taste and texture of the bread.
Can I add nuts or other mix-ins to this recipe?
Yes, you can add nuts, chocolate chips, or other mix-ins to customize the bread to your liking. Just fold them in gently before pouring the batter into the loaf pan.

Serves: 8 people

Preparation time: 15 minutes

Cooking time: 50 minutes

Total time: 1 hour 5 minutes


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ripe bananas, mashed
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries


  1. In a bowl, mix together flour, baking powder, baking soda, and salt.
  2. In another bowl, combine mashed bananas, sugar, vegetable oil, egg, and vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  4. Gently fold in the blueberries.
  5. Pour the batter into a greased loaf pan.
  6. Cover the loaf pan with foil.
  7. Add 1 cup of water to the Instant Pot and place the trivet inside.
  8. Carefully lower the loaf pan onto the trivet.
  9. Close the lid, set the vent to sealing, and cook on high pressure for 50 minutes.
  10. Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
  11. Carefully remove the loaf pan from the Instant Pot and let the bread cool before slicing and serving.

Nutritional value:

Per Serving in Calories: 220 kcal | Carbohydrates: 35 g | Protein: 3 g | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 20 mg | Sodium: 180 mg | Dietary Fiber: 2 g | Sugar: 18 g | Calcium: 20 mg | Potassium: 180 mg | Iron: 1 mg | Vitamin A: 50 µg | Vitamin C: 5 mg

Make-Ahead and Freezing Tips

Make Ahead Instructions

  • Prepare the blueberry banana bread batter as directed.
  • Pour the batter into a loaf pan and cover with foil.
  • Refrigerate the unbaked bread for up to 24 hours.
  • When ready to bake, follow the cooking instructions from step 7 onwards.

Freezing Instructions

  • Allow the blueberry banana bread to cool completely after baking.
  • Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag.
  • Label the bag with the date and freeze for up to 3 months.
  • To serve, thaw the bread overnight in the refrigerator or at room temperature.

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