Cinnamon Swirl Banana Bread in Your Pressure Cooker
Soft banana bread with a cinnamon swirl, made quickly and easily in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 cups All-purpose flour spooned and leveled
- 1 teaspoon Baking soda to help the bread rise
- ½ teaspoon Ground cinnamon warm spice
- ¼ teaspoon Salt to balance flavors
- ⅔ cup Granulated sugar or packed brown sugar
- 4 tablespoons Unsalted butter softened to room temperature
- 2 Large eggs at room temperature
- 1 and ½ cups Mashed ripe bananas about 3-4 medium ones
- ⅓ cup Plain Greek yogurt or sour cream
- 1 teaspoon Pure vanilla extract to bring it all together
Instructions
Instructions
- First, grease your pressure cooker inner pot with butter or oil so nothing sticks.
- In a big bowl, whisk together the flour, baking soda, cinnamon, and salt until it's mixed well.
- In another bowl, beat the softened butter with the sugar till it's creamy and fluffy.
- Mix the eggs, mashed bananas, Greek yogurt, and vanilla right into the butter and sugar, blending it smooth.
- Slowly add the dry ingredients to the wet mix, stirring just until you don't see flour anymore.
- Take half the batter and spread it in the pot, sprinkle with cinnamon sugar mix, then pour the rest on top and make swirls with a knife.
- Lock the lid, set sealing ring right, and cook on high pressure for about 40 minutes.
- When time's up, do a quick release so you hear that valve hiss and check your float valve lowered; if not, do a slow release carefully before opening.
Notes
Serve warm with your favorite topping or a pat of butter for extra flavor. This banana bread is best enjoyed fresh but can be stored or frozen for later.