Instant Pot Banana Bread Recipe With Applesauce

So, you’re staring at those sad, spotty bananas on your counter, aren’t you? The ones you *swore* you’d eat, but now they’ve reached peak “culinary commitment” status. Don’t toss ’em! Instead, let’s turn those brown beauties into something glorious, with minimal effort thanks to our favorite kitchen wizard: the Instant Pot! Get ready for the easiest, most ridiculously moist banana bread with a little applesauce magic thrown in for good measure. No fuss, just deliciousness, because who has time for complicated recipes these days? Not me, and probably not you either, friend.

Why This Recipe is Awesome

Okay, let’s be real. We all love banana bread, but standing around watching an oven for an hour? Nah. This Instant Pot version is a game-changer. It’s practically **idiot-proof** – and trust me, if I can do it without setting off the smoke detector, you totally can too. The Instant Pot steams the bread, making it incredibly moist and tender, almost like a delicious, banana-infused cloud. Plus, the applesauce? It’s not just for babies anymore! It adds extra moisture and lets us cut down on some of the added fat, so you can pretend it’s practically health food. Win-win, right?

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need for this culinary adventure. Don’t worry, nothing too fancy, just good ol’ pantry staples.

• **3-4 ripe bananas:** The browner, the better! Think “too far gone for a snack, perfect for bread.”
• **1 ½ cups all-purpose flour:** The basic building block of all things good.
• **¾ cup granulated sugar:** Sweetness for your soul.
• **½ cup unsweetened applesauce:** Our secret weapon for moisture and a hint of fruity goodness.
• **1 large egg:** The binder, the glue, the reason it all sticks together.
• **½ teaspoon baking soda:** Our leavening friend, making things rise.
• **½ teaspoon salt:** Because everything needs a pinch of balance.
• **1 teaspoon vanilla extract:** For that warm, comforting aroma.
• **1 teaspoon ground cinnamon (optional):** If you like a little spice in your life (and your bread!).
• **¼ cup milk (any kind):** Just a splash for consistency.
• **1 cup water (for the Instant Pot):** Not for the bread, just for steaming! Don’t mix this up, seriously.

Step-by-Step Instructions

Ready? Let’s bake this bad boy. Or, well, steam it!

1. **Prep Your Bananas:** In a large bowl, mash those sad, overripe bananas with a fork until they’re mostly smooth but still have a few small lumps. We’re not aiming for baby food here, just a good mush.
2. **Wet Ingredients Unite:** Add the sugar, applesauce, egg, vanilla extract, and milk to the mashed bananas. Whisk everything together until it’s well combined. It should look like a delicious, if slightly lumpy, primordial soup.
3. **Dry Ingredients Join the Party:** In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if you’re using it). Make sure there are no lumps of baking soda hiding!
4. **Combine Gently:** Pour the dry ingredients into the wet ingredients. Mix until *just* combined. **Do not overmix!** Overmixing is the enemy of tender baked goods, making them tough and sad. A few streaks of flour are totally fine.
5. **Prepare Your Pan:** Grease and flour a 6-cup bundt pan or a loaf pan that fits inside your Instant Pot. You can also line it with parchment paper for easier removal if you’re feeling fancy.
6. **Into the Pot It Goes:** Pour the batter into your prepared pan. Cover the top of the pan tightly with aluminum foil. This prevents condensation from dripping into your bread and making it soggy.
7. **Instant Pot Setup:** Pour 1 cup of water into the bottom of your Instant Pot liner. Place the trivet inside. Carefully lower your covered pan onto the trivet.
8. **Pressure Cook Time:** Close the Instant Pot lid and make sure the sealing valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting on High pressure for **55 minutes**.
9. **Natural Release:** Once the cooking cycle is complete, let the pressure naturally release for **15 minutes**. This is crucial for keeping your bread moist and preventing it from cracking. After 15 minutes, you can do a quick release of any remaining pressure.
10. **Cool Down:** Carefully remove the pan from the Instant Pot using the trivet handles. Remove the foil and let the bread cool in the pan on a wire rack for at least 15-20 minutes before attempting to invert it. If you try to remove it too soon, it might fall apart, and we don’t want that!
11. **Slice and Devour:** Once cooled, invert the bread onto a plate, slice it up, and enjoy your masterpiece!

Common Mistakes to Avoid

We all make mistakes, even the “pros.” Here are a few to dodge so your banana bread journey is smooth sailing:

• **Forgetting the Water in the IP:** Seriously, don’t do it. Your Instant Pot needs that liquid to build pressure, and without it, you’ll get a very sad (and likely burned) “burn” error.
• **Overmixing the Batter:** I know, it’s tempting to get it perfectly smooth. But overmixing develops the gluten too much, leading to tough, rubbery bread. A few lumps are fine, promise!
• **Skipping the Foil:** That aluminum foil isn’t just for show. It prevents water from condensing on the inside of the lid and dripping onto your bread, making it soggy.
• **Not Greasing/Flouring Your Pan:** This isn’t a suggestion, it’s a command! Otherwise, your beautiful bread will be glued to the pan, and nobody wants that kind of heartbreak.
• **Doing a Quick Release Immediately:** Resist the urge! The natural release for 15 minutes helps the bread set and prevents it from getting dense or cracking. Patience, young padawan.

Alternatives & Substitutions

Feeling creative? Here are some ways to switch things up!

• **Add-ins:** Stir in ½ cup of chocolate chips, chopped walnuts, pecans, or even shredded coconut for extra texture and flavor. My personal fave? Dark chocolate chips. Life’s too short for bad chocolate!
• **Spice it Up:** A pinch of nutmeg or allspice can really elevate the flavor profile.
• **Different Flours:** You can experiment with half whole wheat flour for a slightly healthier, nuttier flavor, but it might make the bread a tad denser.
• **Sweeteners:** If you prefer, you can swap half of the granulated sugar for brown sugar for a deeper, more caramel-like note.
• **No Applesauce?** If you’re out of applesauce, you can use an equal amount of plain yogurt, sour cream, or even mashed avocado (don’t worry, you won’t taste it, but it adds amazing moisture!).

FAQ (Frequently Asked Questions)

• **Can I use frozen bananas?** Absolutely! Just thaw them completely and drain any excess liquid before mashing. They’ll be even mushier and perfect for bread.
• **My Instant Pot says “Burn.” What happened?** You likely didn’t add enough water (or any water!) to the bottom of the pot. Always ensure you have at least 1 cup of liquid for pressure to build.
• **How do I know if my pan will fit in my Instant Pot?** Measure the widest part of your pan. It should be less than the inner diameter of your Instant Pot liner. For most 6-quart IPs, a 7-inch bundt pan or an oven-safe loaf pan usually fits perfectly.
• **Can I make muffins instead?** You sure can! Use silicone muffin cups (or regular ones lined with paper cups and placed in a heat-safe mold). Reduce cooking time to about 20-25 minutes with a natural release.
• **How long does it last?** This banana bread is best enjoyed within 3-4 days at room temperature (tightly wrapped) or up to a week in the fridge. It also freezes beautifully for up to 3 months!
• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul like that? If you absolutely must, you can, but butter truly gives the best flavor and texture. IMO.

Final Thoughts

So there you have it, chief! A ridiculously easy, super moist, and utterly delicious Instant Pot Banana Bread with Applesauce that’ll have everyone asking for more. You just turned those forgotten bananas into a culinary triumph without breaking a sweat (or even turning on your oven). Go ahead, pat yourself on the back. You earned it! Now go impress someone – or yourself – with your new Instant Pot baking prowess. You’re basically a gourmet chef now, FYI.