At Christmas time, on a whim, I bought myself an Instant Pot. I had been reading rave reviews about them, and decided I need anything that could potentially save me time and change my life.
Boy, oh boy, has the Instant Pot changed everything for me! (more to come on this in future blog posts)
One new family favorite that I’ve been making in the IP is this delicious organic, sprouted spelt banana bread. It’s light, fluffy, moist, and gets gobbled up nearly instantly in our house. (my kids think it’s more like cake)
This recipe is super easy, and you can go about your business while your delicious banana bread takes care of itself in your Instant Pot.
(for real, I will be doing much more on the Instant Pot in the future, as it has completely revolutionized my life in the kitchen)
You can also make this delicious recipe in the oven as well.
Special equipment note:
I use a 1.5 quart souffle dish that I purchased on Amazon. See here.
I also use the rack that came with the Instant Pot to place the souffle dish on while baking. (See photo above)
Instant Pot Banana Bread
(This recipe is taken from this website and adapted to include sprouted flour and organic ingredients! I did not make this recipe up but have only adapted it 🙂
- ½ cup organic butter, room temperature
- 1 cup Rapadura or organic coconut sugar
- 2 organic eggs, room temperature
- 3 organic bananas, mashed
- 2 cups organic sprouted spelt flour (I use spelt a lot in baking as it yields moist, fluffy cakes, cookies, muffins etc)
- 1.5 teaspoons aluminum free baking soda, such as Rumford’s
- ½ teaspoon sea salt or Himalayan salt, such as Real Salt
Note: I make the dough in my VitaMix.
This is how I do this:
I mix the dry ingredients together in a separate bowl.
I melt the sugar and the butter together in a pan and stir until creamed.
Then I add the sugar/butter mixture to my Vitamix, along with the eggs and banana, and stir together on low speed gently.
I then take a large spoon and spoon the dry mixture in one large spoonful at a time, keeping the machine on low speed.
Then I use the stirring stick to complete the job.
But you don’t have to, this is just how I do it because I’m too lazy to use my mixer and because I use my VitaMix like 5x a day! 🙂
To bake banana bread in a conventional oven:
Pour into greased/floured 8 inch loaf pan.
Bake at 350° 60-70 minutes.
Remove from pan and cool on rack.
To make in your pressure cooker/ Instant Pot:
Grease a 1.5 quart (or larger) souffle dish or a 6 cup bundt pan with organic butter or organic coconut oil.
Pour in batter and smooth well with a spatula.
- Cover the top of your dish with foil. (It won’t be touching the batter or your banana bread in the end)
Add 1.5 cups of spring or filtered water into the bottom of Pressure Cooker cooking pot.
Place Trivet in Pressure Cooker cooking pot.
Place your souffle dish/bundt pan etc on the trivet.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 55 minutes.
When Beep sounds at 55 minutes, allow 10 minutes for a Natural Pressure Release.
Take the banana bread out of the pressure cooker, and allow to cool in pan.
- Serve with some room temperature organic butter, a glass of organic raw milk and enjoy!
With my love!