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Lavender Banana Bread With Cream Cheese Icing

A moist, fragrant banana bread infused with dried lavender and topped with a rich cream cheese icing. Perfectly tender from pressure cooking, it's a floral twist on the classic treat.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 14 slices
Calories 285 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Loaf pan 9x5 inch
  • 1 Pressure cooker with sealing ring
  • 1 Oven
  • 1 Stand mixer or electric mixer For icing

Ingredients
  

Lavender Banana Bread & Cream Cheese Icing

  • 1 ½ cups all-purpose flour 213 grams
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon table salt
  • 2 ½ cups mashed very ripe bananas about 5 bananas
  • 1 cup packed dark brown sugar 200 grams
  • ⅔ cup butter 150 grams, melted and cooled
  • 2 large eggs
  • 2 tablespoons dried lavender buds
  • 2 tablespoons granulated sugar
  • ½ cup butter softened (113 grams)
  • 8 oz cream cheese softened (226 grams)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 ½ cups powdered sugar 500 grams

Instructions
 

Instructions

  • Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In a large bowl, mix mashed bananas, dark brown sugar, and cooled melted butter until smooth.
  • Add eggs one at a time into the banana mix, stirring well after each addition.
  • Stir in dried lavender buds and granulated sugar until evenly distributed.
  • Gently fold the dry ingredients into the wet mix until just combined.
  • Pour batter into loaf pan. Place pan into pressure cooker with 1 cup of water below. Seal and cook on high pressure for 30 minutes. Let pressure release naturally.
  • Transfer to oven and bake for another 10 to 15 minutes if a firmer crust is desired.
  • Let bread cool in pan on a wire rack for 30 minutes before removing.
  • For the icing: Beat together butter and cream cheese until creamy. Add vanilla extract and salt, combine well.
  • Slowly add powdered sugar and mix on low until smooth. Once bread is cool, spread icing on top and serve.

Notes

Wrap and store for up to 5 days in the fridge. Freeze bread and icing separately if not consumed immediately. Use very ripe bananas for best flavor.