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..
And This is the Amazing Result…
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Instant Pot Banana Bread with Peanut Butter and Chocolate
The best part about this Instant Pot banana bread is that, by adding more sugar or chocolate (or both!), you can turn this semisweet bread into a dessert.
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 2 eggs room temperature
- 1 tsp. vanilla extract
- 1/3 cup creamy peanut butter
- 2 bananas over-ripe
- 2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup semisweet chocolate chips
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 1/2 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!
The best part about this recipe is that, by doubling the sugar or chocolate (or both!), you can turn this semisweet bread into a dessert with ease.
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!
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