Cinnamon Swirl Banana Bread in Your Pressure Cooker
This moist and tender banana bread is swirled with warm cinnamon sugar and steamed to perfection in the pressure cooker.
Equipment
- 1 Mixing bowl Medium size
- 1 Electric mixer Hand or stand mixer
- 1 Pressure cooker
- 1 Loaf pan For baking bread
- 1 Trivet Fits inside pressure cooker
Ingredients
Main Ingredients
- 2 cups All-purpose flour spooned and leveled
- 1 teaspoon Baking soda
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Salt
- ⅔ cup Granulated sugar swap with brown sugar for deeper flavor
- 4 tablespoons Unsalted butter softened
- 2 Large eggs room temperature
- 1 ½ cups Mashed bananas
- ⅓ cup Plain Greek yogurt
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Sugar for cinnamon swirl
- 1 teaspoon Ground cinnamon for cinnamon swirl
- 1.5 cups Water for steaming under the trivet
- 1 Loaf pan greased or lined
- 1 Trivet for lifting pan out of water
Instructions
Instructions
- Preheat the oven to 350°F just for preparing the topping later. Grease or line a loaf pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- Cream butter and sugar using a mixer until light and fluffy.
- Beat in eggs one at a time. Mix in mashed bananas, yogurt, and vanilla.
- Fold dry ingredients into the wet mixture until just combined. Don't overmix.
- Combine extra sugar and cinnamon for the swirl in a small bowl.
- Pour half the batter into loaf pan. Sprinkle half cinnamon sugar. Repeat and swirl gently with a knife.
- Add water to pressure cooker and place trivet inside. Set loaf pan on top.
- Seal the cooker and cook on high pressure for 50 minutes.
- Quick release the pressure carefully after cooking. Let the bread cool before slicing.
Notes
Feel free to substitute brown sugar in the swirl, or use sour cream instead of yogurt. Always wrap leftovers well for freshness.