Banana Crumb Coffee Cake Pressure Cooker Style
This delicious banana crumb coffee cake is made right in the pressure cooker for a moist, fluffy crumb and rich cinnamon-banana flavor.
Equipment
- 1 Mixing bowl Large
- 1 9x13 inch baking dish Greased and floured
- 1 Stand mixer or hand mixer
Ingredients
Main ingredients
- 0.5 cup cold unsalted butter cut into small cubes, vegan butter optional
- 1 cup all purpose flour for crumb topping
- 1 cup packed light brown sugar
- 0.5 cup granulated sugar for crumb topping
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour for cake base
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 ripe bananas peeled and mashed
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar for cake batter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond milk or any milk of choice
- 1 cup powdered sugar for optional glaze
- 1-2 tablespoons almond milk for optional glaze
Instructions
Instructions
- Preheat pressure cooker or oven to 350°F. Grease and flour a 9x13 inch pan.
- In a bowl, combine crumb topping ingredients and cut in butter until mixture resembles crumbs. Set aside.
- In a bowl, whisk 2 cups flour, baking powder, cinnamon, and salt. In another bowl, mash bananas and then stir in eggs, milk, and vanilla.
- Combine wet and dry ingredients. Stir just until combined. Don’t overmix.
- Spread batter into prepared pan. Sprinkle crumb topping evenly over top.
- Bake in pressure cooker about 30–35 minutes or in oven 50–55 minutes until toothpick comes out clean.
- Quick release pressure cooker once done. Allow cake to cool for 15 minutes.
- To make optional glaze, whisk powdered sugar with almond milk until desired consistency.
- Drizzle glaze over cooled cake. Slice and serve.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for up to one month. Reheat gently for best taste.