Easy, Instant Pot Low-Carb Banana Nut Bread is a quick pressure cooker recipe for homemade, healthy dessert with fruit. This bread is soft, moist, and delicious. You can even spread it with butter and serve it for breakfast!
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Growing up, my mom made banana nut bread often. Vividly, I still remember the old and tattered, yellow cookbook that she used for a lot of her recipes. She still has this cookbook today! It pre-dates me and is well over 30 years old.
Most Sunday mornings, my mom would whip together a small batch and throw it in the oven for my brothers and me before church. Before leaving for church, I would spread butter over a warm slice. Oh, the nostalgia!
I created a similar vibe this past Sunday and whipped up this banana nut bread early in the morning. Sunday brunch plans were on the agenda for the early afternoon, so I had to exercise self-restraint and limit myself to just one slice.
I did a few things to lighten up this recipe. Instead of white flour, I used Bob’s Red Mill Low-Carb Baking Mix. Using this mix, I was able to obtain really favorable macros for this recipe. This is my first time using this baking mix.
I will definitely use it again in future recipes. Also, instead of using a full stick of butter, my mom’s recipe calls for this 🙂 I used 2 tablespoons and substituted the remaining serving for unsweetened applesauce. I have used applesauce in place of butter in a lot of my dessert recipes. It works really well. Greek yogurt is a great option, too. Next up sugar….I used a lot less.
The bananas you select for this recipe are VERY important. You want bananas that are fully ripe, to the point the bananas look like they are going bad. In hindsight, I believe this is why my mom made banana bread on Sundays. She was using the leftover bananas that remained from our “cereal with sliced bananas” breakfast that we ate each morning before school.
Fully ripe bananas are usually much sweeter than the greenish-yellow bananas, or even the fully yellow bananas. Brown spots indicate the sugar content has risen. This supports my take on why you should not have to add a ton of sugar to this recipe. A fully ripe banana does a lot of that work for you.
I was provided free samples of the baking mix used in this recipe from Bob’s Red Mill. All opinions are my own.
In a mixing bowl, mix sugar, softened butter, unsweetened applesauce, and eggs. Using a mixer or hand-mixer, beat until smooth. Scrape the sides of the bowl and ensure everything is fully mixed.
Add the mashed bananas to the wet ingredients. Fully mix.
Add the dry ingredients to a separate bowl and stir to combine.
Add the dry ingredients to the wet ingredients. Beat for a short while until combined.
Fold in the nuts.
Grease the 7 inch pan. Add the mixture to the pan.
Cover the top of the pan with foil to prevent water from getting into the bread.
Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).
Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.
Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle.
Set the Instant Pot on manual, 50 minutes.
After the Instant Pot alerts that 50 minutes have passed, allow the steam to settle without quick release for 10 minutes.
Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature.
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
This was the best banana bread I've made. Not too dense, very cake-like, simple. I used Bob's Red Mill GF flour blend instead of the low-carb blend. I realized that the apple sauce I had was sweetened, so I omitted the sugar. It turned out perfectly. I will definitely make this again.
Wednesday 18th of November 2020
Wonderful! I'm so glad you enjoyed the recipe.
Monday 15th of June 2020
I tried this recipe and loved it. I didn't have a round pan that fit in my Instapot, so I baked it in a loaf pan and conventional oven. 350° for about 55min to an hour.
I also substituted almond flour instead of the low carb baking mix because I couldn't find it. And just a reminder if one uses Stevia instead of sugar, cut down on the amount.
I am NOT a baker and this bread turned out great! Yummo!
Tuesday 16th of June 2020
I'm so glad you enjoyed it!
Thursday 19th of September 2019
Hi there, This recipe looks so delicious ,,but ,I don't have an instant pot. Can I use a loaf pqn,? and what would be the temp.,and time of bakeing? Thanks so much, Berta
Monday 15th of June 2020
I used a loaf pan and conventional oven. 350° for 55 min to an hour.
Monday 24th of June 2019
Hi. I am anxious to try this bread today in the instapot. However, you don't mention where you're adding the flour or your Bob Mills product. So when you say add the mashed bananas to the wet mixture you must be talking about number one in directions. It may be common sense to add the flour to that first mixture and will that be wet when I'm finished? First time doing it in an instapot I want to make sure I'm doing things right.
Thank you, sorry for the silly question.
Tuesday 25th of June 2019
Hi there. It's added in step 3. The mix is a dry ingredient. When baking, flour, sugar, salt, etc are referred to as dry ingredients.
Wednesday 29th of May 2019
I wanted to thank you for the Instant Pot recipe! i have only been using my instant pot for about a month now, but I read everything I could find before starting to use mine! Shame on me as I received it for Christmas from my sister 2 years ago!! She bought me an 8 quart Instant Pot because I love to doing home canning! I am the youngest child in my family of origin, and my mother was older when she gave birth to me, so I was given a lot of skills from my precious mother, that many in my generation do not have! Canning, growing vegetables. Preserving jams /jellies, making all kinds of relish, pickling dills or Kosher, bread and butter pickles, making butter from our milk cow (it was my job to milk the cow, and she was a mean ol heifer),, and she had bug horns, and would try to hook me every time I walked into the barn before I could get to the milking stool and and milking bucket, plus is was at 5:00 am and still dark out side! We had huge rattle snakes on our property, and in cold months they would often work their way into the barn, or outside in the corral.
Sorry for the side track but my parents are both deceased now, and banana nut bread takes me back to my pleasant childhood! So, I identify with your post!
About to make this recipe in my instant pot, but I am not cutting carbs or cholesterol because my weight is about the same as high school, and college, and my labs are great! Thank Gid! I will give you an update once It’s done!
Thanks so much!
Friday 31st of May 2019
Please update me! So happy to have you try the recipe.