Cinnamon Swirl Banana Bread in Your Pressure Cooker
This pressure cooker banana bread recipe delivers a moist, tender, and flavorful loaf in less time than traditional baking. Featuring a cinnamon swirl and sweet glaze, it’s perfect for a cozy homemade treat that stays soft and fresh.
Ingredients
Ingredients
- 2 cups all-purpose flour spooned and leveled (250g)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup granulated sugar or packed brown sugar (135g)
- 4 tablespoons unsalted butter softened to room temperature (56g)
- 2 eggs large, at room temp
- 1 ½ cups mashed ripe bananas about 3-4 bananas (345g)
- ⅓ cup plain Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract
- ¼ cup granulated sugar for cinnamon swirl layer (50g)
- 1 ½ teaspoons ground cinnamon for cinnamon swirl layer
- ½ cup confectioners’ sugar sifted, for glaze (60g)
- 1 tablespoon heavy cream or milk for glaze (15ml)
- ¼ teaspoon pure vanilla extract for glaze
Instructions
Instructions
- First you gotta preheat your oven to 350°F (177°C), then grease your 9x5 inch loaf pan. This step sets the stage for your bread so it won’t stick.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. This is your dry mix, keep it separate for now.
- In another bowl, beat sugar and softened butter until creamy and smooth. You’re gonna see it lighten up which feels kinda satisfying.
- Add the eggs one by one, beating well after each. Then mix in your mashed bananas, Greek yogurt, and vanilla extract until it all comes together.
- Gradually add the dry ingredients to the wet, but don’t overmix. You want just enough so it’s combined and tender.
- Pour half of your batter into your prepared pan. Sprinkle cinnamon sugar mixture on top for that sweet swirl inside. Then add the rest of the batter and gently swirl it with a knife.
- Pop the pan in your pressure cooker, make sure you have 1 to 1 and ½ cups of water for broth depth so nothing burns. Seal the lid and let the pressure build.
- Cook for about 60 minutes.
- When time’s up, do a quick release, check with a toothpick if it comes out clean, then let your bread cool before you take it out.
- Serve slightly warm with a dab of butter or a drizzle of honey if desired.
- Enjoy your moist, tender cinnamon swirl banana bread fresh from the pressure cooker.
Notes
Use ripe bananas for best flavor. Swap Greek yogurt with sour cream if desired. Quick release carefully to avoid splashing. Wrap cooled bread tightly to keep moist.