2 ripe bananas, mashed ¼ c butter, softened
¼ cup Brown Sugar
¼ cup White Sugar
1 egg, beaten
½ teaspoon Vanilla extract
¼ cup sour cream
1 cup flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon salt
¼ cup pecan pieces, optional


  1. Spray the mini loaf pans with baking spray and set aside.
  2. In a mixing bowl, mash the ripe bananas using a fork.
  3. In another mixing bowl, use a hand mixer to cream, butter, and sugars together.
  4. Add the beaten egg and vanilla to the creamed butter/sugar mixture. Use a spoon to mix well. 
  5. Stir the bananas and sour cream and buttermilk into the butter and sugar mixture and mix well.
  6. In another mixing bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt.
  7. Add the dry ingredients to the wet ingredients and gently stir by hand, until just moistened.
  8. Add 1 1/2 cups of water to the inner liner of the Instant Pot(2 cups if using the 8 qt). Press the Pressure Cook/Manual button, or dial, and the + or – button to set for 24 minutes. This will begin warming up the water so it comes to pressure quicker.
  9. Spoon the batter into prepared mini loaf pans and cover with foil, leaving some room for the bread to rise a little. Gently crimp the edges.
  10. Set the trivet on the counter, and put the cake/bundt pan on it. Carefully place it in the pot using the handles. Close the lid and set the steam release knob to the Sealing position.
  11. After the cook time is finished, let the pot sit undisturbed for 10 minutes (10-minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
  12. After all of the pressure is out and the pin in the lid drops down, open it and use silicone mitts or pot holders to very carefully remove the cake/bundt pan from the pressure cooker, using the trivet handles.
  13. Carefully remove the foil, and let the banana bread sit for 10-15 minutes to cool a bit. Then release the bread from the pan onto a plate. Either invert the pan or with a push pan, set it on a can and gently push the pan down.
  14. Serve the banana bread warm, slathered in butter, or let it cool.

Chef Jocelyn Notes

    • You can use several different types of pans;  6 cups or smaller bundt pan, mini loaf pans, ceramic rounds, you can also do disposable pans.
    • If you don’t have ripe bananas, you can always make them ripe at home, as long as you have microwave or oven.  Microwave: place bananas on a microwavable plate and cook on high for 2 minutes. Don’t be alarmed, they will turn brown and might also open slightly.  Oven: Preheat oven 450 degrees place bananas on oven safe pan and leave in for about 15-20 minutes.
    • Nuts for this recipe are optional. I went with pecans for my banana bread, but another great option is walnuts.


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