Instant Pot Banana Bread
With Peanut Butter and Chocolate
Sometimes you want dessert, sometimes not. Well, the best part about this Instant Pot banana bread recipe is that you can choose either! By adding either more sugar or chocolate chips (or both!), you can transform this semisweet bread into a full-fledged dessert with ease.
As for the texture... I would not call this a wet bread (like some pumpkin breads), but it does have a somewhat dense texture. While eating it for the first time, I immediately wanted a cup of coffee. But it was 6 o'clock at night, so a glass of milk was just right. For this recipe, I intentionally wanted to create a drier bread (to balance the added peanut butter and chocolate chips). But if you prefer a bread with a more moist consistency, simply add a third banana!
Why use the Instant Pot?
One of the number one questions we get is "Why use the Instant Pot for baking? Wouldn't the oven be faster?". While yes, oven-baked breads typically have a shorter cook time than this Instant Pot banana bread, there are several reasons I decided to give banana bread in the Instant Pot a try. First, this recipe was developed in the middle of summer. Living in Florida, I prefer to avoid turning on the oven during summer whenever possible. Second, not everyone has access to an oven. Some of our readers travel with their Instant Pot, cooking from hotel rooms or campers that lack a kitchen. Others are using their Instant Pot because they're in the middle of a home renovation. And then there's those of us who love our Instant Pot so much that we'll take any excuse to cook in them. No matter what your reason is, you won't regret trying this delicious banana bread!
And yes, 75 minutes is the correct cook time! Lol..
The Process
Place butter and sugar in large mixing bowl.
Using a hand mixer, mix butter and sugar until fully combined.
Add eggs and vanilla extract and mix again.
Should have a consistency like this.
Add peanut butter...
...and mix again.
Add bananas...
...and mash with a potato masher until fully combined.
Using a separate large mixing bowl, combine all dry ingredients with a whisk.
Pour wet ingredients into bowl with dry ingredients.
Using a rubber spatula, fold ingredients together...
...until fully incorporated. But do not overwork.
Add chocolate chips and fold them until evenly distributed.
Spray 7-inch pan with nonstick cooking spray.
Pour batter into pan and spread out evenly.
Cover pan with aluminum foil.
Add 3-inch trivet to pot with 1 ½ cups of water. Place covered pan on top of trivet. Lock lid and cook for 75 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.
And This is the Amazing Result…
★ Did you make this recipe? Please give it a star rating below!
Instant Pot Banana Bread with Peanut Butter and Chocolate
Ingredients
- ½ cup butter room temperature
- ½ cup brown sugar
- 2 eggs room temperature
- 1 tsp. vanilla extract
- ⅓ cup creamy peanut butter
- 2 bananas over-ripe
- 2 cups all-purpose flour
- 1 ½ tsp. baking soda
- ½ tsp. salt
- ½ cup semisweet chocolate chips
Instructions
- Place butter and sugar in large mixing bowl. Using a hand mixer, mix butter and sugar until fully combined. Add eggs and vanilla extract and mix again. Add peanut butter, mix again. Then add bananas and mash with a potato masher until fully combined.
- Using a separate large mixing bowl, combine all dry ingredients with a whisk.
- Pour wet ingredients into bowl with dry ingredients. Using a rubber spatula, fold ingredients together until fully incorporated. But do not overwork. Add chocolate chips and fold them until evenly distributed.
- Spray 7-inch pan with nonstick cooking spray. Pour batter into pan and spread out evenly. Cover pan with aluminum foil.
- Add 3-inch trivet* to pot with 1 ½ cups of water. Place covered pan on top of trivet. Lock lid and cook for 75 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.
- Remove lid, take out pan, remove foil, and let cool for at least 10 minutes before slicing.
- Serve and enjoy!
Notes
Nutrition
And as Always… Please Pin & Share the Love!
Jessica
Is 75 minutes right?
Chef Gary
Yes. I tried previous versions at less time, but they just didn't cook all the way through like I prefer for this type of bread.
gerrie
Thank you SO much for all your recipes!! My college daughter can not cook! She has an apartment this year and I spent the summer teaching her to use the Instant Pot and then when she proved she could and would use it I bought her one to take to college. Your recipes have been a big hit! The photos are really helpful to her. Since she is so busy I pull the easiest ones I think she would like and send them on to her. I have really enjoyed making them as well!
Tracy
This is the second recipe from this site I made and came out COMPLETELY raw.
Gary White
Hi Tracy. I'd like to help you troubleshoot what went wrong. Would you mind sharing more about what happened? Did you follow the picture tutorial above? Did you make any changes or modifications to the recipe?
Jennifer
I just made this following the directions to a T and mine came out raw as well
Gary White
I'm sorry to hear that. We've never had an issue with it not cooking. I'd love to help troubleshoot. Were your eggs room temperature? Did you use a 3-inch trivet, or the trivet that came with your Instant Pot?
Kara
For your nutrition label, what is the serving size?
Gary
There are 12 servings.
Debbie
Love my IP and have made banana bread previously with success. However, it did not have peanut butter or chocolate, so I want to make your version. Do you think it would work with GF flour and unsweetened PB? Would it work to use my Kitchen Aid for the mixing (darn arthritis). Thank you.
Sam
I'm wondering about the gf flour too.
Gary White
We've done it with Bob's Red Mill 1-to-1 baking flour! Works perfectly, but just a tad more dense.
Donna
Hi I’m excited to try this Yummy Cake, And I was wondering if I can use a 7 inch Springform Pan? Thank you in advance...Donna
Gary
Absolutely!
Shannon
Tried in my silicone bites mold. Cooked for 13 minutes on high and let it sit for 5 minutes before releasing the pressure. Yummy!
Jamie
Did you cover the muffins?
Gary
When cooking muffins in the oven there is no need to cover them.
Jerri
Shannon, how full did you fill each compartment of the mold and how many “bites” did his recipe make? Do you mean you did 5 minutes natural pressure release and then did a quick release? Did you cover the molds? Thanks.
Kelly Read
Absolutely delicious! Quick and easy to mix, and so nice not heating the house up. Thank you so much for your great recipe! Am currently cooking a second batch in the IP now!
Becky
I don’t have a 7” metal pan, but I do have a ceramic dish. Can I use it and will there be any change in the amount of cook time or natural release time?
Gary White
We haven't tested that, so I really can't give any advice on the time. But I'm sure you'll need to increase it, maybe even quite a bit. If you do try it, let me know how it goes!
Petalrosepetals
What Kind of pan do you use inside your IP, and is easy to get out when done???
Gary White
We use the Fat Daddios 7x3 cheesecake pan from Amazon. Works great!
Meenakshi
Hi. Can you suggest me a replacement of eggs. I am a vegetarian.
Thanks
Gary White
I apologize for the delayed reply! I have not used any egg replacements in this particular recipe. Perhaps try a commercial egg replacer like Ener G Egg Replacer? If you give it a try I'd love to hear how it worked for you!
Dilshad
Hi can I use the stainless steel stackable inserts?
Gary White
As long as the height is at least 2.7" high, you want it as close to 3" as possible. When using shorter trivets it results in a denser bread that does not properly rise. Is it about the height of this trivet?
Linda
Is there a way to make this without peanut butter?
Gary White
You could substitute almond butter or sun butter.
Felicia
I just want to say that I started using Instant Pot only 8 days ago, and I've made banana bread with your recipe twice, once with dark chocolate chips, and once with cocoa powder as I didn't have any chips to use (and no time to run to the shop). It was perfectly cooked, and really delicious, moist even after 3-4 days. Such a surprise!
I shared them with friends, and they like it very much! Thanks a lot for sharing. I had never made banana bread before, but I had way too many ripe bananas and needed to find a way to use them. I will surely make it again, and try other recipes from your blog! Happy New Year! xx
Gary White
Thank you for your kind comment! Happy to hear it was a hit. 🙂 Happy New Year to you too.
Brittany
In what ways would this recipe need to be adapted to do mini-loafs? Thank you!
Gary White
We have not tested this recipe with mini-loafs. If you try it, please let us know how it turns out!
Lynda
Awesome!!! Perfect!!!! Delicious!!!
Alex
Followed this exactly with the third banana because I prefer moist but it was still dry and VERY dense. Like you can't eat this unless you have something to wash it down.
That said, the taste is great and I really wish it was more edible 😭