Banana Nut Bread Pressure Cooker Recipe

Prep Time
< 15 minutes
Cook Time
< 60 minutes
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • â…› teaspoon baking soda
  • 2 ½ tablespoons butter, softened
  • 2 mashed bananas
  • â…“ cup sugar
  • 1 egg, beaten
  • 1 tablespoon light corn syrup
  • ¼ cup washed walnuts
  • Fresh strawberries (optional)
  • Fresh sprigs mint (optional)
  1. Spray two 4 ½ x 2-inch mini loaf pans inside of your Crockpot Express Pressure Cooker. Prepare foil sling.*
  2. Combine flour, baking powder, salt, and baking soda in small bowl; stir to blend. Beat butter in large bowl with electric mixer at medium speed 2 to 3 minutes, or until fluffy.
  3. Gradually beat in bananas, sugar, egg, and corn syrup until smooth. Beat flour mixture into banana mixture. Add walnuts; mix thoroughly.
  4. Pour batter into prepared pans. Place prepared pans on rack using foil sling. Secure lid. Press DESSERT; cook on HIGH 40 minutes. Make sure the Steam Release valve is in the SEAL (closed) position. Press START/STOP.
  5. Once cooking is complete, naturally release pressure for 10 minutes. Release remaining pressure and remove pans using foil sling. Cool completely and turn breads out onto serving plate.
  6. Serve with strawberries, mint, or a garnish of your choice and enjoy!
  7. *Prepare foil sling by tearing off one 18-inch-long piece of foil; fold in half lengthwise to create 18 x 6-inch strip. Place underneath prepared pans. Pull the ends of the strips up and over the pans. Leave the strip in during cooking so you can easily lift the pans when cooking is complete.
Express Pressure Cooker