INSTANT POT BANANA BREAD

• In a medium bowl mix dry ingredients – shifted flour, salt, baking soda, baking powder, and cinnamon.
• In a large bowl mix wet ingredients – mashed bananas, eggs, sugar, vanilla extract, and oil.
• Combine dry ingredient into the wet. Add ⅓ at a time, do not over mix the batter. Use cut and fold technique to gently incorporate the dry mixture into wet. Fold in walnuts, and chocolate chips(optional).
• Grease 7-inch cake pan. Pour the prepared batter into the pan. Top with some chocolate chips (optional).

  Note: I used CorningWare dish for this recipe. You can use any oven safe pan that fits in Instant Pot.
• Cover the pan with a piece of paper towel, and than with some foil.
• Add 2 cups of water in the inner pot. Place a trivet, gently place the cake pan onto the trivet.
• Close the lid, vent sealed. Set MANUAL / PRESSURE COOK (high) for 55 minutes.
• Allow natural pressure release, around 10 minutes. Remove the cake from IP.
• Remove the foil, paper towel, and allow it to cool.
• Enjoy a slice of warm, nutty banana bread with some fresh homemade butter!!