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Instant Pot Gluten-Free Banana Bread

This Instant Pot Gluten-Free Banana Bread is a quick and easy breakfast for kiddos! This a great alternative to cereal and is a lot like my Blender Muffins recipe, minus the oven! 

This is a recipe that is one of my favorites to take with me to potlucks. It is a gluten-free banana bread that is guilt free and will make everyone want more and more.

The great thing about this recipe is that you can make it with your blender. I use my Vitamix, for best results and then finish it in your Instant Pot. Making the prepping detail of this recipe so easy. Who does not love a simple recipe, especially in these busy times. 

Instant Pot Gluten Free Banana Bread instantloss.com

Another amazing fact about this Banana Bread is that you can literally eat this anytime of the day. I usually eat mine for breakfast along with a green smoothie. It starts the tone of my day off well, and usually the rest of the day goes well. As they say, breakfast is the most important meal of the day!

instant pot gluten free banana bread instantloss.com

For more sweet treats, click here!

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 


Start Here Before/After instantloss.com

Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone! 

After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma. 

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less. 

3 from 2 votes

Instant Pot Gluten-Free Banana Bread

Print Recipe

Ingredients

  • 1 3/4 cup steel cut oats
  • 2 medium ripe bananas
  • 4 large eggs
  • 1/3 cup raw honey
  • 1/3 cup vanilla almond milk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  • Place all ingredients in a high powdered blender, like the Vitamix, and blend on high until mixture becomes a batter.
  • Grease a small bundt pan designed for baking in the 6 quart Instant Pot. Pour the batter into the bundt and cover with foil.
  • Add 1 cup of water to your Instant Pot. Set your pan on top of the trivot and place inside of the pressure cooker.
  • Place lid on the pot and make sure the vent valve is in the SEALING position. Then select the MANUAL/PRESSURE COOK function, HIGH PRESSURE. Use the +/- arrows to select 35 minutes.
  • When the cooker beeps to let you know it's finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes, it's hot.
  • Remove the cake and throw away the foil. Allow it to cool for ten minutes before turning it over onto a serving plate. Let cool for 40 minutes before serving. 

Notes

Note: You can also add chocolate chips to this recipe, if desired.
Servings: 8
Author: Brittany Williams instantloss.com

45 Comments

  1. While delicious, I wouldn’t call it banana “bread.” It didn’t have a bread-like consistency, it was way denser than that… sort of like a flourless-cake. That being said, the flavor was delicious and my kids have enjoyed this for breakfast all week.

  2. Super easy to make! My husband loved it!! I think I might add another banana or two next time to give it a stronger banana flavor.

  3. I agree with another commentor, not quite a bread consistency, but it was delicious. I’m going to trying adding another banana or 2 to give it a stronger banana taste.

        1. Hi Mart,
          When baking this recipe in the oven I would suggest starting at 350 degrees for 15 minutes and see where you get, and then kind of increase it in intervals until it’s done and a toothpick comes out clean.

  4. I have a 3quart Instant Pot. Could I cook something like this in there. Also could I add quinoa to it also?

  5. Are the steel cut oats supposed to be cooked or raw prior to mixing everything in the blender? I’m assuming raw but don’t want to mess this up!

  6. Hi! I would love to make this. Do you know how many WW smart points are in one slice of the bread? Thanks for the recipe.

  7. Do you know how long this keeps once cooked? Like if I cook it on a Tuesday will it still be good on Sunday? Or should I cook it and then freeze it?

  8. I didn’t have the exact ingredients, but I did have 3 ripe bananas to add to it. I think next time I would less eggs or maybe not even add them because I taste them more than the bananas. I did like the oats ground up–that is better for my daughter who doesn’t like the texture of oats.

  9. This was so easy to make and looks and smells delicious! I used pure maple syrup in place of the honey and the batter was a little thin…it leaked a bit but looks to have baked perfectly. My question is this: do you typically keep it in a container at room temperature or in the refrigerator?

    Thanks!

  10. I’ve made this twice now. Today was by request of Teen 1. He loves this for breakfast. I love being able to use up ripe bananas – I’ve always hated throwing out food. I rarely do that since switching to the JERF approach. Thank you for another great recipe!!

  11. Can you explain why You put the paper towel on top and then foil IT? I’d love to try to this receipe but WOuldn’t the bread stick to the paper towel???

  12. Hi Brittany! Want you to know how much I am enjoying your new book and preparing delicious foods in my electric Pressure Cooker! I got one last year for Christmas and you have inspired me to use it many more times since getting your book right after Christmas than I did all last year! LOL! My daughter in law got an IP this year and we both got your book and are having a great time sharing photos and what we have made.Thank you! Anyway I am a huge banana bread fan. Made it and just took this out of the cooker. I cut a small piece to try and I must day it is outstanding! Came out perfectly. YUM!! The only difference is I added an extra banana as a couple of comments suggested that and I also added 1/2 cup of chopped pecans. I plan on making it for my bible study group. These gals will love it! Thank you again and God bless your work and sweet family. <3

  13. Can I use a cake pan that I have used for recipes in the cookbook? If so, would I need to do anything different?

    1. Im not sure what exact pan you are referring too. I use this pan when I make this recipe https://amzn.to/3h0EfNo. If you have something similar that you wouldn’t have to do anything different. Hope that helps Lindsey!

  14. Do you use quick cooking steel cut oats or regular steel cut oats? I have both. Thanks! I have both cookbooks but am still procrastinating on getting going to lose weight. Getting closer and I love your messages to inspire me… Have you eve toasted the banana bread? I love regular BB toasted so wonder if this would toast too.

    1. Hi Nancy, Thanks so much for reaching out! The recipe calls for regular steel cut oats, and you can totally toast the banana bread if you’d like.

    1. Hello Susan,
      Thanks so much for reaching out! This recipe calls for unsweetened vanilla almond milk.

  15. 2 stars
    I’m a big fan of most of Brittany’s recipes, but this one was a flop for me. I was really disappointed, and I’m not sure what went wrong. I followed the recipe exactly, no substitutions. It smelled delicious as it was cooking. The texture was so dense, and there wasn’t much banana flavor. It seemed almost rubbery. Maybe I blended it too long? I was trying to make sure the steel cut oats were broken down. Maybe it didn’t cook long enough? The recipe says 35 minutes in the IP, but another commenter questioned the 60 minute cook time. Any suggestions to improve my next attempt would be appreciated. I want to love this recipe!

    1. Hello Wendy,
      I am sorry to hear that this recipe was a flop for you. I am not sure what exactly went wrong. If the texture was rubbery the only thing I could maybe think of was maybe you didn’t let it cool enough before cutting into it. When you bake in the oven the moisture is being pulled out and evaporating, when baking/steaming in the Instant Pot all of the moisture stays in the pot so it is really important to let it cool down completely and allow all of the extra moisture to evaporate before cutting into it. As far as the cook time for clarification I originally posted this recipe over three years ago, but as time has gone on I’ve become a more proficient recipe developer so I went in this year and revamped the recipe and I reworked it adjusting the cook time to 35 minutes verses the 60. Hope that helps! Wishing you all the best!

  16. 4 stars
    I made the older version, which has fewer ingredients, but similar. It was the first time I’ve baked anything in the IP. I was surprised at how well it turned out!
    I am pretty sure when I get home, and can use my vitamix, it will probably be a 5 star. The ninja blender at the cabin didn’t really pulverize the steel cut oats, so it had a bit of a cherry texture. But it was good, and we enjoyed it. I’ll also try the updated recipe. Looking it over, I’m pretty sure it’ll be a 5⭐ keeper.

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