This healthy Instant Pot banana oat bread couldn't be easier! One blender, no bowls, no mixing. Just place the ingredients in a blender, blend, pour and cook. This gluten-free banana bread can be prepped in five minutes or less!
As a mom of three children three and under, I'm always looking for quick, easy, and healthy recipes. This healthy banana oat bread, made in the Instant Pot, couldn't be easier! One blender, no bowls, no mixing. Just place the ingredients in a blender, blend, pour, and cook. This guilt-free banana bread can be prepped in five minutes or less!
Gluten-Free & Low Sugar
This instant pot banana oat bread is also a healthy alternative to traditional banana bread. Choose gluten-free oats and it's gluten-free. This bread also has a fraction of the sugar of traditional banana bread, with just ¼ a cup of molasses, or maple syrup, in the entire recipe. And perhaps most impressive of all - this bread is approved by both of our toddlers!
The Process
Add all dry ingredients to blender.
Break bananas into smaller pieces and add to blender.
Pour batter into greased 7 inch pan and spread until smoothly distributed. Add a 3-inch trivet to pot, along with 1 ½ cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. Once cook time is complete, quick-release pressure and remove pan from pot. Remove tin foil and allow bread to cool before removing from pan.
And this is the AMAZING Result…
FAQs
What can I sub for molasses? This recipe can be made with the liquid sweetener of your choice: molasses, honey, maple syrup or agave nectar will work. I often choose to use molasses in this recipe as a way to introduce more iron into our youngest toddler's diet. (She's been going through a self-proclaimed vegetarian phase.) I've also grown to love the full-bodied flavor of molasses. If you choose to use molasses, the finished bread will be much darker in color than bread baked with syrup or honey. The texture of the bread will be nearly identical regardless of the sweetener you choose.
Can I make this without and Instant Pot? Absolutely! You can follow the recipe as written, then simply pour into a greased standard muffin tin, or a mini muffin tin. This recipe will yield 12 muffins, or 24 mini muffins. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes or until a toothpick inserted in the center comes out clean.
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Banana Oat Bread
Ingredients
- 2 cups instant oatmeal
- 1 tsp. baking soda
- ¼ tsp. nutmeg
- ½ tsp. cinnamon
- 2 medium ripe bananas (roughly 1 ¼ cups mashed)
- ¼ cup molasses or maple syrup
- 2 large eggs
- ½ tsp. vanilla extract
Instructions
- Add all dry ingredients to the blender, then add bananas, followed by all remaining wet ingredients on top. Blend until smooth and well combined.
To cook in Instant Pot:
- Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.
- Add a 3-inch trivet to pot, along with 1 ½ cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure.
- Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.
To bake in oven:
- Spray muffin, mini muffin, or loaf pan with nonstick cooking spray. Distribute batter evenly into 24-count mini muffin tin, 12-count standard muffin tin or loaf pan.
- Bake for at following time and temperature:Muffins: 400 degrees F for 15 minutes. Mini muffins: 400 degrees F for 9 minutes. Loaf Pan: 350 degrees F bake for 30-35 minutes.
Notes
- This recipe yields 16 slices when using a 7 inch pan, 24 mini muffins or 12 standard muffins. Mini muffins are approximately 1 smart point on Weight Watchers.
- For a plant based option, replace eggs with flax eggs.
- This recipe can be made with the liquid sweetener of your choice: molasses, honey, maple syrup or agave nectar will work.
Nutrition
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Margaret
I would love to make banana oat muffins in the instant pot. How long would I cook them for?
Rachael
I've never tried them as muffins in the Instant Pot. I'd try 20 minutes with a quick release, then check with a toothpick to see if done in the middle. If they're not done, you could put them back in for an additional 5 minutes. If you try it we'd love to hear how it went!
MC Rossing
could you just bake it in the 8 or 9 inch square pan? And if so, how long would you bake it?
Rachael
It should work! I'd bake it at 350 degrees F for 25-30 minutes.
Gerrie
I made this with molasses. My husband really liked it. I have a bit more of a sweet tooth so I dusted my piece with powdered sugar!
Kate
Excellent! Nice and dense. I used agave since that was all I had and it came out delicious!
Thank you for sharing!
Pat
Can you divide up the batter and use the egg bites instant pot molds to make individual muffins?
Gary
You could, but we have never done this so I'm not able to advise on cook times.
Space
Can I use a non liquid sweetener for these?
Rachael
Hmmm, I haven't tried it but it's possible. You would need to add additional liquid to the recipe so that it doesn't turn out too dry. I haven't tested it, so it's hard to advise how much sugar and additional liquid would be needed. https://www.myrecipes.com/how-to/cooking-questions/sugar-instead-of-honey
Wendy
If I double the recipe how long should I cook?
Gary White
I would not recommend doubling this recipe in the IP. There's just not enough room.
Denae
Kind of gummy dense texture, but it had a good flavor! I like that it is a bit of a healthier option.
Rebecca Sanders
to be honest, I followed this to a T and I just don't love it. It's not quite that sweet and the texture is way off. I will need to find a way to re-use the cake as I don't want to waste it but its just not doing it for me.
Juli
I think if you would use half oats and half gluten free flour it might not be as gummy. Although I did realize after the fact my oats were the old fashioned ones.🤷♀️ Otherwise easy and great flavor!!
Gary White
Thank you for the recommendation. I tried it your way and it was great! I think you have just re-written a recipe that we were considering deleting altogether. We really appreciate the feedback.
Julie
The texture on this made me think of when I make muffins and forget to put the leaven in. I wonder if it might be more fluffy and less gummy with a different amount or additional of leavening agent.
Gary White
Thanks for the feedback. That's a great idea.