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2 from 1 vote
Instant Pot Gluten-Free Banana Bread
Servings: 8
Author: Brittany Williams instantloss.com
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
  1. Place all ingredients in a high powdered blender, like the Vitamix, and blend on high until mixture becomes a batter.

  2. Grease a small bundt pan designed for baking in the 6 quart Instant Pot. Pour the batter into the bundt and cover with foil.

  3. Add 1 cup of water to your Instant Pot. Set your pan on top of the trivot and place inside of the pressure cooker.

  4. 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.

  5. 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.

  6. 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. 

Recipe Notes

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