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Instant Pot Gluten Free Banana Bread

Gluten Free Banana Bread done in the Instant Pot was so moist and delicious.  This easy pressure cooker recipe allowed me to set it and forget it.

I was skeptical at first, but like others I wanted a way to bake some staple items during the hot summer months when I will not want my oven on!

I was so skeptical that I decided not to add any optional items, such as chocolate chips or nuts.  I was worried that they would be wasted!

This Instant Pot Gluten Free Banana Bread was surprisingly excellent with no additions, but next time I will be adding chocolate chips to satisfy my sweet tooth!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to making this gluten free banana bread was to dump some granulated sugar and margarine into a large mixing bowl.

I used an electric hand mixer to blend these two ingredients together well.

Once the granulated sugar and margarine were combined I added in two large eggs.  

Using the electric hand mixer I beat in the eggs for a couple of minutes until the batter was very light and fluffy.

Then I added in some apple sauce and a bit of vanilla extract.  I incorporated them into the batter with the electric hand mixer.

Next I added in one cup of mashed banana and beat again until well combined.

Then I added in my dry ingredients.  I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour which I had sifted and spooned into the measuring cup.  I did this to keep the flour from packing down and then using too much.  

I also measured in some meringue powder, baking soda, salt and cinnamon.

I used a large rubber spatula to fold in the dry ingredients until just combined.

Once the batter was ready I greased and floured the bundt pan for my Instant Pot.

I carefully scraped all the batter into the bundt pan.

Then I sprayed a piece of tinfoil with cooking spray before covering the pan tightly.

I poured 1 1/2 cups of water into the Instant Pot and placed my trivet inside.  I carefully placed the bundt pan on the trivet.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 50 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 15 minutes before turning the steam release handle to the venting position.

After removing the lid I carefully lifted out the trivet and bundt pan.  Then I immediately removed the tinfoil.

I allowed the banana bread to cool in the bundt pan before transferring it to a rack to finish cooling.

This bundt shaped banana bread is a really nice presentation.  It can yield 12 to 14 pieces of banana bread.

I will definitely continue making Instant Pot Gluten Free Banana Bread.  Use your imagination with the addition of optional ingredients!  

It was so yummy that I just made it again and added the chocolate chips!

Instant Pot Gluten Free Banana Bread is a moist and delicious treat. This easy pressure cooker banana bread recipe is made using apple sauce and Bob's Red Mill gluten free flour.

Here is another Instant Pot loaf you might enjoy…

Yield: 12

Instant Pot Gluten Free Banana Bread

Gluten Free Banana Bread done in the Instant Pot was so moist and delicious.  This easy pressure cooker recipe allowed me to set it and forget it.

Gluten Free Banana Bread done in the Instant Pot was so moist and delicious.  This easy pressure cooker recipe allowed me to set it and forget it.

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup margarine
  • 2 eggs, large
  • 1/4 cup apple sauce
  • 1 tsp vanilla extract
  • 1 cup mashed banana
  • 1 3/4 sifted Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 tbsp meringue powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 1/2 cups water in bottom of Instant Pot

Instructions

  1. Grease and flour bundt pan for your Instant Pot.
  2. Dump the granulated sugar and margarine into a large mixing bowl.
  3. Beat using an electric hand mixer until combined.
  4. Add the eggs. Continue to beat with the electric hand mixer until the batter is very light and fluffy.
  5. Add the vanilla and apple sauce and beat until combined.
  6. Dump in the mashed banana and beat until incorporated into batter.
  7. Spoon the sifted flour into a measuring cup and pour into mixing bowl. This will prevent the flour from becoming packed and causing you to use too much flour.
  8. Measure in the meringue powder, baking soda, salt and cinnamon.
  9. Use a large rubber spatula or spoon to fold in the flour and other dry ingredients just until combined.
  10. Scrape batter into the prepared bundt pan.
  11. Spray tinfoil with cooking spray and cover bundt pan.
  12. Pour 1 1/2 cups water into your Instant Pot and place trivet inside.
  13. Place the bundt pan on the trivet.
  14. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 50 minutes.
  15. Once the Instant Pot is done cooking, allow it to do a Natural Release for 15 minutes before turning the steam release handle to the venting position.
  16. Remove the lid and then carefully remove bundt pan.
  17. Take the tinfoil off right away and allow to cool in pan for 10 minutes before inverting onto a cooling rack to continue cooling.
  18. Once cooled serve and enjoy!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

You could also fold in chocolate chips or nuts before scraping batter into the bundt pan.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 31mgSodium: 268mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 2g

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