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Instant Pot Banana Bread With Chocolate Frosting
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Add 3 overly ripe bananas to a mixing bowl.
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Add 1/2 cup melted butter and mash together.
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Add 1 cup sugar and stir to combine.
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Add 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt.
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Add 2 teaspoons cinnamon and 1 teaspoon vanilla bean paste or extract.
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Add 2 eggs.
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Then add 1 1/2 cups of flour and stir to combine.
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Spray a cake pan with cooking spray and line with parchment paper. Then add the banana bread batter to the pan.
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Place a paper towel over the cake pan and then top with foil.
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Add 1 cup of water to the instant pot insert with 1 teaspoon cinnamon.
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Place the trivet inside the instant pot and top with the cake pan.
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Seal the lid and move the valve to the sealing position. Cook for 30 minutes on manual high pressure.
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When cooked, manually release pressure by moving the valve to the venting position. Carefully remove the cake pan from the instant pot.
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Remove the foil and paper towel. It’s ok if it sticks a little to the paper towel. Just try to carefully remove it as best you can.
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Place the bread back into the instant pot uncovered and cook for another 5 minutes on manual high pressure.
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Quick release the pressure after the time is up. Remove the cooked banana bread from the instant pot.
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Invert the banana bread onto a cooling rack or serving platter.
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Remove the parchment paper and let cool.
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To make the frosting roughly chop 4 ounces of dark chocolate. Place in a microwave safe bowl and microwave in 30 second intervals to melt.
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Add 1/2 cup softened butter to a mixer. Mix on low for 20 seconds.
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Then add 2 cups powdered sugar and mix on low.
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While the mixer is on low add 2 tablespoons heavy cream.
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Stream in melted chocolate. Mix until incorporated.
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Top the bread with the frosting.
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Kitchen Aid Stand
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Instant Pot
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8 Inch Cake Pan
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Vanilla Bean Paste
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moremomma
Meg
Italian trained chef, momma of 3. Easy family #recipes. Recipes are in my cooking school or blog.
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