pressure cooker banana bread recipe

Make Banana Bread without Heating Up the House! Lemon Banana Bread Multi-pot Recipe

pressure cooker banana bread recipe

As the summer heat rages on, my love for baking is starting to revolt. But living in a house with out air conditioning, there is no way I’m turning on the oven, despite the need for cookies and sweet breads. So what do you do when the house is boiling but you want to bake? I’m finding another reason to love the new Mealthy Multi-Pot, and again – yelling at myself for waiting so long to get one!

Not only can you bake inside your pressure cooker, but you can use all of your heat save bake ware as well. I was worried about putting in my ceramic baking dish – but it handled it perfectly! I had hoped to use a small bread loaf but due to the size of the loaf, a larger round cake pan or baking dish will work perfectly for this recipe!

pressure cooker banana bread recipeWe were sent some of the new organic Lemon Extract from Nielsen Massey and decided to give our Banana Bread a kick and a bit more of a bright summery flavor. It’s so easy to use and replaced the vanilla that would traditionally be in the recipe. It’s a fresh flavor and a nice addition to this sweet bread.

Ingredients: 

  • 3 Ripe Bananas, mashed
  • 1/2 cup Butter, softened
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 2 Eggs, beaten
  • 1 tsp Nielsen Massey Organic Lemon Extract
  • 1/4 cup Sour Cream
  • 2 cups Gluten Free All Purpose Flourpressure cooker banana bread recipe
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Cinnamon
  • 1/2 tsp Salt

Directions: 

  1. Add 1 1/2 cups of water to the inner liner of the pressure cooker and place the trivet inside the pan.
  2. Spray the inside of your baking dish with non-stick spray.
  3. In a large bowl smash your over ripe bananas, and add in the butter, white sugar and brown sugar and mix together well. Add in your lemon extract, sour cream and eggs and mix until fully combined.
  4. pressure cooker banana bread recipeIn another mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.
  5. Add the dry ingredients to the wet ingredients and gently stir by hand, until just moistened.
  6. Spoon the batter into prepared baking dish and loosely with foil. Carefully place it in the pot using the handles. Close the lid and set the steam release knob to the Sealing position.
  7. Use the manual Pressure button and set on high pressure for 50 minutes.
  8. After the pressure has completed, let the multi-pot release pressure naturally for 15 minutes and then quick release. Remove carefully from the multi-pot and to a cooling rack. Remove the tin foil from the top. After 10 minutes remove your Banana Bread from it’s pan and allow it cool completely on the cooling rack before cutting into the bread.

Lemon Banana Bread Multi-pot Recipe

Lemon Banana Bread Multi-pot Recipe

Ingredients

  • 3 Ripe Bananas, mashed
  • 1/2 cup Butter, softened
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 2 Eggs, beaten
  • 1 tsp Nielsen Massey Organic Lemon Extract
  • 1/4 cup Sour Cream
  • 2 cups Gluten Free All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Cinnamon
  • 1/2 tsp Salt

Instructions

  1. Add 1 1/2 cups of water to the inner liner of the pressure cooker and place the trivet inside the pan.
  2. Spray the inside of your baking dish with non-stick spray.
  3. In a large bowl smash your over ripe bananas, and add in the butter, white sugar and brown sugar and mix together well. Add in your lemon extract, sour cream and eggs and mix until fully combined.
  4. In another mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.
  5. Add the dry ingredients to the wet ingredients and gently stir by hand, until just moistened.
  6. Spoon the batter into prepared baking dish and loosely with foil. Carefully place it in the pot using the handles. Close the lid and set the steam release knob to the Sealing position.
  7. Use the manual Pressure button and set on high pressure for 50 minutes.
  8. After the pressure has completed, let the multi-pot release pressure naturally for 15 minutes and then quick release. Remove carefully from the multipot and to a cooling rack. Remove the tin foil from the top. After 10 minutes remove your Banana Bread from it's pan and allow it cool completely on the cooling rack before cutting into the bread.
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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