Instant Pot Banana Bread Recipe With Applesauce

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So, you’re staring into your pantry, bananas are doing that weird, spotty thing that screams “BAKE ME,” but the thought of preheating an oven and waiting ages feels like a marathon you just don’t have the energy for? Yup, been there. But guess what? Your knight in shining (metal) armor has arrived, and it’s called the Instant Pot. And we’re making banana bread. But not just *any* banana bread. We’re adding applesauce for extra moisture and a secret weapon of deliciousness. Buckle up, buttercup, because this is about to get ridiculously easy.

Why This Recipe is Awesome

Seriously, why is this recipe the bee’s knees (and your new best friend)? For starters, it’s FAST. Like, “I need cake NOW” fast. The Instant Pot works its magic, turning humble ingredients into moist, flavorful banana bread in a fraction of the time. Plus, it’s pretty much foolproof. If you can mash a banana and push a button, you’re halfway there. And let’s be real, less cleanup is always a win in my book. No more scrubbing burnt bits off a baking pan – huzzah!

Ingredients You’ll Need

• 1 ½ cups all-purpose flour (the OG, can’t go wrong)
• ¾ teaspoon baking soda (for that lift, obvi)
• ¼ teaspoon salt (just a pinch to wake up the flavors)
• ½ teaspoon ground cinnamon (because, banana bread)
• ¼ teaspoon ground nutmeg (optional, but it’s like a tiny flavor hug)
• ½ cup unsalted butter, softened (or not *too* softened, we’re not making soup)
• ¾ cup granulated sugar (sweetness, obviously)
• 2 large eggs (room temperature is ideal, but who has time for that sometimes?)
• 1 teaspoon vanilla extract (the nectar of the gods)
• 3 ripe, mashed bananas (the spottier, the better!)
• ½ cup unsweetened applesauce (our secret weapon for ultimate moistness)
• Optional: ½ cup chopped nuts or chocolate chips (because, why not go wild?)

Step-by-Step Instructions

1. First things first, get your Instant Pot ready. Grab a sling or some parchment paper to make lifting out your bread later. Wrap it around the sides of a 6-inch or 7-inch round cake pan or loaf pan. You want enough to act as handles. This is clutch for getting it out without, you know, dropping it.
2. In a medium bowl, whisk together your flour, baking soda, salt, cinnamon, and nutmeg. Set aside. This is your dry squad.
3. In your Instant Pot bowl (or a separate large bowl, if you’re fancy), cream together the softened butter and sugar until it’s light and fluffy. Use your electric mixer, or just a strong arm and a whisk.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Now, time for the banana goodness! Mash those spotty bananas (seriously, the spottier the better for flavor) and stir them into the wet ingredients. Followed by our star player: the applesauce. Mix until it’s all nicely combined.
6. Gradually add your dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix, or your bread will be tougher than a Monday morning. If you’re adding nuts or chocolate chips, fold them in now.
7. Pour your batter into the prepared cake pan. Smooth the top.
8. Pour 1 cup of water into the Instant Pot insert. Place your pan on the sling/parchment paper inside the pot, making sure it’s sitting on the trivet (or directly in the water if you’re daring, but the trivet is safer). **Make sure the lid is sealed and the steam release valve is set to sealing.**
9. Cook on High Pressure for 35-45 minutes. The time depends on your Instant Pot and how moist you like your bread. Start with 35 and add more time if needed!
10. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully do a quick release for any remaining pressure.
11. Using the sling/parchment paper handles, carefully lift the pan out of the Instant Pot. Let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Patience is a virtue, my friends!

Common Mistakes to Avoid

• Overmixing the batter: Seriously, stop when it’s just combined. Gluten is not your friend here.
• Not using ripe enough bananas: Those green-tinged bananas ain’t gonna cut it. Go for the ones that look like they’ve seen better days. Brown spots = flavor.
• Not sealing the Instant Pot lid properly: Did you hear that little click? Is the valve set to sealing? If not, you’re going to get a “BURN” notice, and nobody wants that.
• Skipping the natural pressure release: That 10-minute wait is actually important for the bread to finish cooking evenly. Resist the urge to poke it too soon!
• Not greasing/lining your pan: Unless you enjoy chiseling baked goods out of metal, make sure your pan is prepped.

Alternatives & Substitutions

Oh, you ran out of something? No sweat.

• Butter: Coconut oil works like a charm! It adds a subtle tropical vibe.
• Granulated Sugar: Brown sugar is your buddy here. It’ll give it a deeper, caramel-y flavor. Half and half works too if you want to be adventurous.
• Eggs: While eggs are ideal, you *could* use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let it sit for 5 minutes) for each egg, but it might change the texture a tad.
• Applesauce: Pear sauce or even plain yogurt can work in a pinch for moisture, but applesauce is the classic choice for a reason.

FAQ (Frequently Asked Questions)

Got more questions? I’ve got answers (probably).

• Can I make this in a regular oven? Yes, you can! Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick comes out clean. But why would you when the Instant Pot is right there? 😉
• My bananas are not that spotty. Will it still be good? It’ll still be good, but less intensely banana-y. You can always throw them in the microwave for 30 seconds to soften them up a bit more if you’re in a hurry, but the flavor won’t be as concentrated as super-ripe ones.
• What if I don’t have an Instant Pot? No worries! Check out the oven instructions above. Or, you know, invest in an Instant Pot. It’s life-changing.
• Can I make muffins instead? Absolutely! Pour the batter into greased muffin tins, filling them about 2/3 full. Cook on high pressure for 15-18 minutes, followed by a 10-minute natural release. They’ll be mini bundles of joy!
• My bread is a bit gummy. What did I do wrong? Probably overmixed, or you didn’t let it cool properly. Give it time to firm up on the wire rack. Patience, grasshopper!
• Can I add chocolate chips? YES. Always yes. Don’t even ask. Just do it.

Final Thoughts

And there you have it! Ridiculously easy, ridiculously delicious Instant Pot banana bread with a little applesauce magic. You’ve basically conquered the baking world with minimal effort and maximum flavor. Now go forth and bake! Share it if you’re feeling generous, or hoard it all for yourself. I won’t judge. You’ve earned it! Happy (Instant) Potting!

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