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I stumbled upon this blueberry banana bread recipe while experimenting with my Instant Pot. Let me tell you, it's a game-changer! Combining sweet bananas and juicy blueberries creates moist, flavorful bread that'll have everyone asking for seconds. Best part? No need to heat up your kitchen - this bread cooks perfectly in your pressure cooker. Trust me, once you try this method, you'll never go back to traditional baking. Ready to dive in? Let's get started!
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.
Read more: Instant Pot Banana Bread Recipe
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.
Blueberry Banana Bread Recipe in the Instant Pot Pressure Cooker
This delicious Blueberry Banana Bread is made effortlessly in an Instant Pot. Perfectly moist and filled with fresh blueberries, it's a delightful treat for any time of the day.
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Equipment
- Instant Pot
- Loaf Pan
- Trivet
Ingredients:
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 2 ripe bananas, mashed
- 0.5 cup sugar
- 0.25 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Read more: Air Fryer Banana Bread Bites Recipe
Instructions:
- In a bowl, mix together flour, baking powder, baking soda, and salt.
- In another bowl, combine mashed bananas, sugar, vegetable oil, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into a greased loaf pan.
- Cover the loaf pan with foil.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Carefully lower the loaf pan onto the trivet.
- Close the lid, set the vent to sealing, and cook on high pressure for 50 minutes.
- Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Carefully remove the loaf pan from the Instant Pot and let the bread cool before slicing and serving.
Notes:
For best results, allow the bread to cool completely before slicing. This helps it set and makes it easier to cut.
Nutrition value:
Calories: 220kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 20mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Banana Bread Recipe Guide
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.
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!
Frequently Asked Questions
FAQ:
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.
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