Banana Bread Brownies in the Pressure Cooker
These delicious Banana Bread Brownies may be my favorite sweet treat to use up ripe bananas! They're thick and moist with a finger-licking brown butter frosting.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1-½ cups granulated sugar
- 1 cup plain Greek yogurt or sour cream
- ½ cup butter softened for easy mixing
- 2 large eggs
- 3-4 ripe bananas mashed nice and smooth
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
Instructions
Instructions
- Grease a small cake pan or springform that fits your pressure cooker. You want it snug but no big empty spaces.
- Mix your softened butter with sugar till it’s fluffy like clouds.
- Add the Greek yogurt and mix it till smooth.
- Crack in the eggs one by one, then add your banana mash with vanilla.
- Mix flour, baking soda, and salt in a separate bowl.
- Fold the dry mixture into the wet gently but thoroughly.
- Pour the batter into the greased pan and smooth it out evenly.
- Place the pan on a trivet inside the pressure cooker with 1 cup water.
- Lock the lid, turn on high pressure, and cook for 30 minutes. When done, do a slow release.
Notes
Wrap leftover brownies tight in plastic wrap or foil and keep them on the counter for a day or two. For longer storage, refrigerate or freeze for up to 3 months.