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3 from 2 votes

Instant Pot Gluten-Free Banana Bread

Servings: 8
Author: Brittany Williams instantloss.com


  • 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


  • 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. 


Note: You can also add chocolate chips to this recipe, if desired.