Instant Pot Banana Bread With Chocolate Frosting
Add 3 overly ripe bananas to a mixing bowl.
1
Add 1/2 cup melted butter and mash together.
2
Add 1 cup sugar and stir to combine.
3
Add 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt.
4
Add 2 teaspoons cinnamon and 1 teaspoon vanilla bean paste or extract.
5
Then add 1 1/2 cups of flour and stir to combine.
7
Spray a cake pan with cooking spray and line with parchment paper. Then add the banana bread batter to the pan.
8
Place a paper towel over the cake pan and then top with foil.
9
Add 1 cup of water to the instant pot insert with 1 teaspoon cinnamon.
10
Place the trivet inside the instant pot and top with the cake pan.
11
Seal the lid and move the valve to the sealing position. Cook for 30 minutes on manual high pressure.
12
When cooked, manually release pressure by moving the valve to the venting position. Carefully remove the cake pan from the instant pot.
13
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.
14
Place the bread back into the instant pot uncovered and cook for another 5 minutes on manual high pressure.
15
Quick release the pressure after the time is up. Remove the cooked banana bread from the instant pot.
16
Invert the banana bread onto a cooling rack or serving platter.
17
Remove the parchment paper and let cool.
18
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.
19
Add 1/2 cup softened butter to a mixer. Mix on low for 20 seconds.
20
Then add 2 cups powdered sugar and mix on low.
21
While the mixer is on low add 2 tablespoons heavy cream.
22
Stream in melted chocolate. Mix until incorporated.
23
Top the bread with the frosting.
24
What you'll need
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