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recipe by Nisha Vora https://amzn.to/2GZU3jl
Every time I make this banana bread, no one can believe I did it in the Instant Pot. While the Instant Pot method won’t save you time, it does offer many beneﬁts over the traditional method. Most important, it’s foolproof. When I bake banana bread in the oven, ﬁve out of ten times I end up with a middle that is undercooked and edges that have browned. The even and contained heat of the pressure cooker, in contrast, ensures that the banana bread bakes perfectly each time. Second, pressure cooking is akin to baking a cake in a water bath, so the loaf ends up moist and light, ﬂuffy and tender. The surface might appear cracked, but I promise it doesn’t interfere with the taste. And ﬁnally, you don’t have to turn on your oven, which means you can enjoy banana bread in the summer without turning your house into a sweaty ﬁre pit. The recipe is designed for a 7 3/4 inch × 3 3/4- inch loaf pan, which ﬁts inside a 6- quart Instant Pot. If you don’t have such a loaf pan, a 7- inch spring form pan also gets the job done (you just won’t have the traditional loaf shape).Inspired by: https://recipes.instantpot.com/recipe/banana-bread-with-walnut-streusel/
recipe updated Mar 10, 2020