Instant Pot Banana Bread
This Instant Pot banana bread is an easy gluten-free, dairy-free dessert. ($.45 per serving)
Grease 2 small loaf pans (approximately 3 1/4 inches by 5 3/4 inches).
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, mash the banana. Add the eggs, cooled melted coconut oil, coconut milk, and maple syrup. Mix to combine well. (Shortcut option: You can mix these ingredients in a blender, then transfer to the large bowl.)
Add the flour mixture to the wet ingredients, and stir just until combined. Stir in the chocolate chips.
Transfer the batter to the prepared loaf pans. Smooth the batter with a spatula to even it out. Place a small piece of parchment paper on top of each pan, then cover with foil.
Add one cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered loaf pans on the trivet. (In my 6-quart Instant Pot, one of the loaf pans gets propped next to the other one because there isn’t quite enough space for both of them on the trivet.) Cover the pot and set the seal to Sealing.
Set the pot to cook for 45 minutes at manual high pressure. (If using a round dish like the 7-cup Pyrex, increase the cook time to 60 minutes). Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid. Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the parchment and foil, and allow the loaves to cool for a few minutes before removing them from the loaf pans. Enjoy within 2 or 3 days, or freeze for later.
Calories: 180kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 205mg | Potassium: 101mg | Fiber: 2g | Sugar: 13g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg