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
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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