Instant Pot Vegan Banana Bread Recipe
Introduction
This Instant Pot Vegan Banana Bread is moist, flavorful, and easy to make. Using ripe bananas and simple plant-based ingredients, you can enjoy a delicious treat without turning on the oven. Perfect for a comforting snack or breakfast.
Ingredients
- Cooking spray or neutral-flavored oil (for the pan)
- 1 1/4 cups all-purpose flour (plus more for flouring the pan)
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt or kosher salt
- 1/3 cup coconut oil, melted (or neutral-flavored oil such as sunflower oil)
- 1/2 cup organic cane sugar
- 1/3 cup unsweetened plain almond milk or other nondairy milk, at room temperature
- 2 tablespoons flaxseed meal
- 1 teaspoon pure vanilla extract
- 3 very ripe medium bananas, mashed with a fork
- 1/4 cup rolled oats
- 1/3 cup chopped walnuts
- 2 tablespoons all-purpose flour or almond flour
- 1/2 teaspoon ground cinnamon
- Scant 1/4 teaspoon kosher salt
- 1 1/2 tablespoons coconut oil, melted
- 1 tablespoon pure maple syrup
Instructions
- Step 1: Grease a 7 3/4 × 3 3/4-inch loaf pan or a 7-inch springform pan with cooking spray or oil. Sprinkle with a spoonful of flour, shake to coat evenly, and set aside. Note: A springform pan works well if you prefer a round shape.
- Step 2: In a medium bowl, whisk together the 1 1/4 cups flour, baking powder, baking soda, and salt.
- Step 3: In a large bowl, whisk the melted coconut oil and sugar until combined. Stir in the almond milk, flaxseed meal, and vanilla extract until well mixed.
- Step 4: Gently fold the dry ingredients into the wet ingredients using a wooden spoon or silicone spatula until just combined. Carefully fold in the mashed bananas.
- Step 5: Pour the batter into the prepared pan. Cover tightly with foil. Place the pan on the steamer rack with handles facing up. Pour 1 cup of water into the Instant Pot inner pot and lower the rack with the pan inside.
- Step 6: Secure the lid and set the pressure release valve to Sealing. Select Pressure Cook on high pressure for 50 minutes.
- Step 7: While the bread cooks, prepare the walnut streusel: In a small bowl, mix oats, walnuts, flour, cinnamon, and salt. Add melted coconut oil and maple syrup, folding to combine evenly.
- Step 8: When cooking finishes, allow a natural pressure release. Using oven mitts, lift the rack and pan out carefully. Remove foil without dripping condensation on the bread. Insert a toothpick to check doneness; it should come out with a few moist crumbs.
- Step 9: If not fully cooked, cover with foil and cook for another 5 minutes under high pressure. Allow a natural release for 5 minutes before quick releasing the remaining pressure.
- Step 10: Once done, sprinkle the walnut streusel evenly on top. Let the bread cool in the pan for 10 minutes on a wire rack, then remove the bread to cool for another 10 minutes before slicing.
Tips & Variations
- Use very ripe bananas for the best natural sweetness and moisture.
- Swap walnuts with pecans or almonds for a different nutty flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and use almond flour in the streusel.
- If you don’t have flaxseed meal, you can replace it with a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water) as a binder.
Storage
Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week or freeze for up to 3 months. To reheat, warm individual slices gently in a toaster oven or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this banana bread without an Instant Pot?
Yes, you can bake this bread in a conventional oven at 350°F (175°C) for about 50–60 minutes, or until a toothpick comes out clean. Adjust baking time based on your pan size.
What is the purpose of the flaxseed meal in this recipe?
Flaxseed meal acts as a vegan egg substitute, helping to bind the ingredients and add moisture, which keeps the banana bread tender and well-structured.
Print
Instant Pot Vegan Banana Bread Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Instant Pot Vegan Banana Bread is a moist, tender loaf packed with ripe bananas and topped with a crunchy walnut streusel. Made without eggs or dairy and using simple, wholesome ingredients, this recipe is the perfect quick bread for a healthy, delicious snack or breakfast. Cooked in an Instant Pot using steam pressure, it delivers excellent texture with minimal effort and no oven required.
Ingredients
Scale
Banana Bread Batter
- Cooking spray or neutral-flavored oil (for the pan)
- 1 1/4 cups all-purpose flour (plus more for flouring the pan)
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt or kosher salt
- 1/3 cup coconut oil, melted (or neutral-flavored oil such as sunflower oil)
- 1/2 cup organic cane sugar
- 1/3 cup unsweetened plain almond milk or other nondairy milk, room temperature
- 2 tablespoons flaxseed meal
- 1 teaspoon pure vanilla extract
- 3 very ripe medium bananas, mashed
Walnut Streusel
- 1/4 cup rolled oats
- 1/3 cup chopped walnuts
- 2 tablespoons all-purpose flour or almond flour
- 1/2 teaspoon ground cinnamon
- Scant 1/4 teaspoon kosher salt
- 1 1/2 tablespoons coconut oil, melted
- 1 tablespoon pure maple syrup
Instructions
- Prepare the pan: Grease a 7 3/4 × 3 3/4-inch loaf pan or a 7-inch springform pan with cooking spray or oil and sprinkle with a spoon of flour. Shake to evenly distribute the flour and set the pan aside.
- Mix dry ingredients: In a medium bowl, whisk together the 1 1/4 cups flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, whisk the melted coconut oil and sugar until incorporated. Stir in the room-temperature almond milk, flaxseed meal, and vanilla extract until well combined.
- Combine wet and dry: Gently stir the dry ingredients into the wet ingredients with a wooden spoon or silicone spatula until just combined, taking care not to overmix. Fold in the mashed bananas carefully using a silicone spatula.
- Prepare for steaming: Pour the banana bread batter into the prepared pan and cover the pan tightly with foil. Place the pan on top of the Instant Pot steamer rack with the handles facing up. Pour 1 cup of water into the inner pot of the Instant Pot. Carefully lower the pan with the rack into the inner pot, fitting snugly.
- Pressure cook the bread: Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting on high pressure and set the cook time to 50 minutes.
- Make the Walnut Streusel: While the bread cooks, mix together oats, walnuts, flour, cinnamon, and salt in a small bowl. Pour in the melted coconut oil and maple syrup, then fold with a spatula to combine evenly.
- Natural pressure release: After the 50-minute cook time completes and the Instant Pot beeps, allow the pressure to release naturally.
- Check doneness: Using oven mitts, lift the pan out with the steamer rack handles. Remove the foil carefully, avoiding condensation dripping onto the bread. Insert a toothpick into the center — it should come out with a few moist crumbs. If not done, re-cover, place back on the rack, and pressure cook for another 5 minutes, followed by 5 minutes natural release and a quick release.
- Finish and cool: Once done, sprinkle the Walnut Streusel evenly over the top of the bread. Let the bread cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool for another 10 minutes before slicing and serving.
Notes
- You can use a 7-inch springform pan instead of a loaf pan for a different shape.
- Do not overmix the batter to keep the bread tender and moist.
- If your banana bread isn’t fully cooked after the initial pressure cooking, simply pressure cook for an additional 5 minutes.
- Use ripe bananas for best flavor and natural sweetness.
- The recipe is vegan and dairy-free, suitable for those avoiding animal products.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Keywords: Vegan banana bread, Instant Pot banana bread, dairy-free banana bread, vegan dessert, easy banana bread
