Instant Pot Strawberry Banana Loaf – Gluten Free

Instant Pot Strawberry Banana Loaf is a moist and tasty pressure cooker recipe.  This gluten free version will please the eyes and the palate of anyone enjoying a taste and not just those avoiding gluten.

The addition of strawberry chocolate glaze adds a beautiful finish to this Strawberry Banana Loaf.

The glaze will stiffen as it sits and creates a nice coating for this decadent loaf.  This recipe yields 12 servings.

Drizzle each slice of Instant Pot Strawberry Banana Loaf with more softened glaze as you serve it up.

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!

To begin making this Strawberry Banana Loaf I mashed up some strawberries and some banana.

Then I dumped some granulated sugar and margarine into a large mixing bowl.

I used an electric hand mixer to blend together the sugar and margarine.

Next I added 2 large eggs, some vanilla and the mashed strawberries to the bowl.

Then I used the electric hand mixer again to blend the ingredients until they were light and fluffy.

When the batter was light and fluffy I added in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour that I had sifted and spooned into the measuring cup.  This was to make sure I did not use too much flour.

I also added in the mashed banana, baking powder, baking soda and salt. 

Then I blended in the flour and other ingredients with a large rubber spatula just until everything was incorporated into the batter.

Next I greased and floured a 6 cup Instant Pot bundt pan.

Then I scraped all of the batter into the bundt pan.

Before putting it into the Instant Pot I covered it with tinfoil that I had sprayed with cooking spray.

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

Once the pressure was released I removed the lid and lifted out the bundt pan.  I immediatlely removed the tinfoil.

I allowed the loaf to cool in the pan for about 10 minutes before inverting it onto a serving plate.

At this point you could allow it to cool for a while and then slice and serve   OR….

You could make a delicious chocolate strawberry glaze to spoon over the top of your Instant Pot Strawberry Banana Loaf!

To make this quick and easy glaze I melted some chocolate chips and a bit of margarine for about 30 seconds in the microwave.

Then I added in some mashed strawberries.

Next I stirred in some icing sugar.

I finished the glaze by stirring in a bit of almond milk.

Once all the ingredients were blendied I spooned it over the top of the cooled Strawberry Banana Loaf and let it run down the side.  There will still be quite a bit of sauce left after you do this.

The glaze will stiffen up almost like donut glaze.

Whether or not you wait for it to set before serving, Strawberry Banana Loaf is a moist and flavourful loaf that will add beauty to any food table.

Soften the left over glaze in the microwave and drizzle it over each piece of Instant Pot Strawberry Banana Loaf as you serve it if desired.

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

Here are some more Bread Recipes you will enjoy…

Instant Pot Strawberry Banana Loaf is a delicious gluten free pressure cooker treat. This tasty loaf is made with Bob's Red Mill flour and loaded with mashed bananas and strawberries. This gluten free banana bread is finished off with a chocolate glaze.

Yield: 12

Instant Pot Strawberry Banana Loaf

Instant Pot Strawberry Banana Loaf is a moist and tasty pressure cooker recipe.  This gluten free version will please the eyes and the palate of anyone enjoying a taste and not just those avoiding gluten.

Instant Pot Strawberry Banana Loaf is a moist and tasty pressure cooker recipe.  This gluten free version will please the eyes and the palate of anyone enjoying a taste and not just those avoiding gluten.

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

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup margarine
  • 2 eggs, large
  • 1 tsp vanilla
  • 3/4 cup mashed strawberries
  • 1/2 cup mashed banana
  • 1 3/4 cup Bob's Red Mill 1 to 1 Gluten Free Baking Flour sifted
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • Optional Glaze:
  • 1/2 cup chocolate chips
  • 2 tbsp margarine
  • 3 tbsp mashed strawberries
  • 1/2 cup icing sugar
  • 1 tbsp almond milk

Instructions

    1. Grease and flour a 6 cup bundt pan for your Instant Pot.
    2. Dump the granulated sugar and margarine into a large mixing bowl. Beat using an electric hand mixer until combined.
    3. Add the eggs, vanilla and 3/4 cup mashed strawberries. Continue to beat with the electric hand mixer until the batter is very light and fluffy.
    4. 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.
    5. Measure in the mashed banana, baking powder, baking soda and salt.
    6. Use a large rubber spatula or spoon to fold in the flour and other dry ingredients just until combined.
    7. Scrape batter into the prepared bundt pan.
    8. Spray tinfoil with cooking spray and cover bundt pan.
    9. Pour 1 1/2 cups water into your Instant Pot and place trivet inside.
      Place the bundt pan on the trivet.
    10. 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.
    11. 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.
    12. Remove the lid and then carefully remove bundt pan.
    13. Take the tinfoil off right away and allow to cool in pan for 10 minutes before inverting onto a cooling rack or serving plate to continue cooling.
    14. Once cooled serve and enjoy! OR
    15. Melt the chocolate chips and margarine for the glaze in the microwave for 30 seconds.
    16. Stir in the second amount of mashed strawberries
    17. Add the icing sugar and stir.
    18. Add the almond milk and stir. Add more to reach your desired consistency if necessary.
    19. Spoon over the Strawberry Banana Loaf. This glaze will harden.
    20. Reserve the remainder to drizzle over each piece. Soften it in the microwave first.
    21. Serve and enjoy!

Notes

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

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 250Total Fat: 13gSaturated Fat: 3gTrans Fat: 2gUnsaturated Fat: 9gCholesterol: 31mgSodium: 543mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 3g

 

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