📝 About This Recipe
Ditch the oven for this revolutionary method that uses the steam-saturated environment of a pressure cooker to produce the most incredibly moist and tender banana bread you've ever tasted. Unlike traditional baking which can dry out the edges, pressure baking locks in hydration, resulting in a dense, fudge-like crumb infused with deep caramel notes. It is the ultimate solution for hot summer days when you want a homemade treat without heating up the entire kitchen.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups All-purpose flour (spooned and leveled)
- 1 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 1 teaspoon Ground cinnamon (Vietnamese cinnamon preferred for strength)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
Wet Ingredients
- 3 large Overripe bananas (heavily spotted or black)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 3/4 cup Light brown sugar (packed)
- 1 large Egg (at room temperature)
- 2 teaspoons Pure vanilla extract
- 2 tablespoons Greek yogurt or sour cream (full fat for best texture)
Mix-ins and Prep
- 1/2 cup Walnuts or Pecans (chopped and toasted)
- 1/3 cup Semi-sweet chocolate chips (optional)
- 1 spray Cooking spray (for greasing the pan)
- 1 1/2 cups Water (for the bottom of the pressure cooker)
👨🍳 Instructions
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1
Thoroughly grease a 7-inch by 3-inch round springform pan or a specialized 6-cup bundt pan that fits inside your pressure cooker. Line the bottom with parchment paper for easy removal.
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2
In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined; set aside.
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3
In a large mixing bowl, mash the peeled bananas with a fork or potato masher until mostly smooth with only small chunks remaining.
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4
Whisk the melted butter and brown sugar into the mashed bananas until the sugar has mostly dissolved and the mixture looks glossy.
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5
Add the egg, vanilla extract, and Greek yogurt to the wet mixture, beating vigorously until fully incorporated and smooth.
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6
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Stop as soon as no streaks of flour remain—do not overmix, or the bread will be tough.
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7
Fold in the chopped toasted nuts and chocolate chips, if using, distributing them evenly through the batter.
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8
Pour the batter into the prepared pan and smooth the top. Cover the pan tightly with a piece of aluminum foil, crimping the edges to prevent excess steam moisture from dripping onto the bread.
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9
Pour 1.5 cups of water into the inner pot of your pressure cooker and place the steam rack (trivet) inside.
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10
Carefully lower the cake pan onto the trivet using a foil sling or the trivet handles. Secure the lid and set the valve to the 'Sealing' position.
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11
Select 'Manual' or 'Pressure Cook' on High Pressure for 60 minutes. Once the cycle finishes, allow for a 10-minute Natural Pressure Release (NPR) before venting the remaining steam.
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12
Carefully remove the pan from the cooker. Remove the foil and check for doneness with a toothpick; it should come out clean. If it's still wet, pressure cook for another 5-10 minutes.
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13
Let the bread cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it onto the rack to cool completely before slicing.
💡 Chef's Tips
Use the ripest bananas possible—the ones that are almost entirely black are the sweetest and easiest to mash. Always cover your pan with foil to prevent the 'soggy top' caused by condensation dripping from the pressure cooker lid. If you don't have a silicone sling, make one by folding a long strip of foil to help you lower and lift the hot pan safely. Toasting your nuts in a dry skillet for 3-5 minutes before adding them to the batter significantly enhances the flavor profile. Don't skip the natural release; this final 10 minutes allows the internal structure of the bread to set perfectly.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted honey butter. Pair a thick slice with a hot cup of dark roast coffee or a spicy Chai latte. Top with a dollop of whipped mascarpone and a drizzle of maple syrup for an elegant dessert. Lightly toast leftovers in a pan with a bit of butter to get crispy, caramelized edges. Serve alongside a bowl of fresh berries to cut through the richness of the bread.