Do you love banana bread? Try this Instant Pot Caramel Pecan Banana Bread today!
There’s nothing like the smell of fresh banana bread baking in the oven. And with an Instant Pot, you can have that delicious scent wafting through your home in no time at all.
This recipe for Caramel Pecan Banana Bread is sure to please everyone – it’s sweet, moist, and comes with a delicious caramel topping.
So why not give it a try today? Your stomach will thank you!
Instant Pot Maple Bread Pudding
Banana Bread with Pecans and Walnuts
Instant Pot Caramel Pecan Banana Bread
Ingredients:
- 3 ripe bananas
- ½ cup softened unsalted butter
- ½ cup brown sugar
- ½ cup white sugar
- 2 beaten eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp cinnamon
- ½ tsp salt
- caramel and pecans for garnish
Directions:
In a small mixing bowl, mash the ripened banana with a fork and set aside.
In a second mixing bowl, use a handheld mixer and cream the sugars with the butter.
Add in the egg and vanilla and fold in with a spoon until well mixed.
Stir in the bananas and sour cream into the butter and sugar mixture.
In a third bowl, sift the flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients into the wet ingredients and stir until everything is combined.
Grease a bundt cake pan with cooking spray and spoon the mixture in evenly. Cover with aluminum foil.
Add 1 ½ cups of water to the Instant Pot inner liner.
Set the pan on top of the Instant Pot trivet and lower into the inner liner.
Close the lid and set the vent to sealing.
Press the Manual button on High Pressure and set the time to 50 mins for a bundt pan or 55 mins for a cake pan.
After the Instant Pot beeps, let the pot natural release for 15 mins and then release the remaining pressure.
Remove lid and use oven mitts to carefully remove the pan and trivet.
Carefully remove foil and let the banana bread cool for 10-15 mins.
Once it is cool, flip the pan onto a plate and garnish with caramel and pecans.
Serve warm or store in a sealed container in the refrigerator.
Instant Pot Caramel Pecan Banana Bread
Ingredients
- 3 ripe bananas
- ½ cup softened unsalted butter
- ½ cup brown sugar
- ½ cup white sugar
- 2 beaten eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp cinnamon
- ½ tsp salt
- Caramel and pecans for garnish
Instructions
In a small bowl, mash the ripened banana with a fork and set aside.
In a 2nd mixing bowl, use a handheld mixer and cream the sugars with the butter.
Add in the egg and vanilla and fold in with a spoon until well mixed.
Stir in the bananas and sour cream into the butter/sugar mixture.
In a 3rd bowl, sift the flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients into the wet ingredients and stir until everything is combined.
Grease the bundt pan or cake pan and spoon the mixture in evenly and cover with foil.
Add 1 ½ cups of water to the Instant Pot inner liner.
Set the pan on top of the Instant Pot trivet and lower into the inner liner.
Close the lid and set the vent to sealing.
Press the Manual button on High Pressure and set the time to 50 mins for a bundt pan or 55 mins for a cake pan.
After the Instant Pot beeps, let the pot natural release for 15 mins and then release the remaining pressure.
Remove lid and use oven mitts to carefully remove the pan and trivet.
Carefully remove foil and let the banana bread cool for 10-15 mins.
Once it is cool, flip the pan onto a plate and garnish with caramel and pecans.
Serve warm or store in a sealed container in the refrigerator.
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