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Ingredients:
Method:
In a large mixing bowl, sieve all the dry ingredients together: all-purpose flour, bicarb, baking powder, ground cinnamon, ground nutmeg, and fine salt.
In a medium mixing bowl, mash overripe bananas with a fork. Mix in 2 beaten eggs and vanilla extract. In a large mixing bowl, mix room temperature unsalted butter, coconut oil, and brown sugar together. Mix ingredients until creamy (1 - 1.5 mins) with a hand mixer using medium speed or briskly with your wooden spoon. Add banana mixture, then mix until just combined (30 secs). Line the side & bottom of the 18cm Cake Pan with baking paper. Or use a bundt tin which fits inside the inner pot.
Slowly pour the "banana egg" mixture into the dry ingredients. Fold and mix gently with a silicone spatula. Do not over mix having some lumps in the banana bread batter is okay!
Pour banana bread batter into the lined cake pan. Then tap the cake pan against the counter a few times to remove some air bubbles. Wrap & cover the top of the cake pan with foil.?
Add 1 cup (250ml) cold water in Instant Pot. Make a tin foil sling to fold under the cake tin. Use this to lift the tin into the inner pot (on top of the steaming rack / trivet).
Secure lid and move vent up to Sealing Position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Then move Vent down to release remaining steam. When valve drops, open the lid quickly to prevent moisture falling back on to the cake tin. When cooled, carefully unwrap the cake pan, then measure the temperature.
Note:
Banana bread’s core should be 90 c to 110 c. If it's under 90 c then place banana bread back in the Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.
Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.
Ingredients:
- 3-4 overripe medium bananas , mashed
- 2 cups (280g) all-purpose flour
- ⅓ teaspoon (1.8g) fine salt
- 1 teaspoon (6g) bicarb
- 1 teaspoon (4g) baking powder
- ¼ teaspoon (0.8g) ground nutmeg
- ¼ cup (60g) unsalted butter , room temperature
- ¼ cup (60ml) coconut oil
- ⅓ cup (65g) brown sugar
- 2 tablespoons - ¼ cup (25g - 50g) white sugar (optional)
- 2 (117g) large eggs , beaten
- 2 teaspoons (10ml) vanilla extract
- 1 teaspoon (3g) ground cinnamon
Method:
In a large mixing bowl, sieve all the dry ingredients together: all-purpose flour, bicarb, baking powder, ground cinnamon, ground nutmeg, and fine salt.
In a medium mixing bowl, mash overripe bananas with a fork. Mix in 2 beaten eggs and vanilla extract. In a large mixing bowl, mix room temperature unsalted butter, coconut oil, and brown sugar together. Mix ingredients until creamy (1 - 1.5 mins) with a hand mixer using medium speed or briskly with your wooden spoon. Add banana mixture, then mix until just combined (30 secs). Line the side & bottom of the 18cm Cake Pan with baking paper. Or use a bundt tin which fits inside the inner pot.
Slowly pour the "banana egg" mixture into the dry ingredients. Fold and mix gently with a silicone spatula. Do not over mix having some lumps in the banana bread batter is okay!
Pour banana bread batter into the lined cake pan. Then tap the cake pan against the counter a few times to remove some air bubbles. Wrap & cover the top of the cake pan with foil.?
Add 1 cup (250ml) cold water in Instant Pot. Make a tin foil sling to fold under the cake tin. Use this to lift the tin into the inner pot (on top of the steaming rack / trivet).
Secure lid and move vent up to Sealing Position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Then move Vent down to release remaining steam. When valve drops, open the lid quickly to prevent moisture falling back on to the cake tin. When cooled, carefully unwrap the cake pan, then measure the temperature.
Note:
Banana bread’s core should be 90 c to 110 c. If it's under 90 c then place banana bread back in the Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.
Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.