Instant Pot Vegan Banana Bread
fine sea salt
pure vanilla extract
very ripe medium bananas
pure maple syrup
Grease an 8 inch × 4 inch loaf pan or a 7-inch spring form pan with cooking spray or oil and sprinkle with a spoon of flour. Shake to evenly distribute the flour and set the pan aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk the melted coconut oil and sugar until combined. Stir in the almond milk, flaxseed meal, and vanilla until well combined.
Gently stir the dry ingredients into the wet ingredients until just combined, taking care to not overmix.
Fold in the mashed bananas with a silicone spatula.
Pour the banana bread batter into the prepared pan and cover the pan tightly with foil.
Pour 1.5 cups of water in the inner pot and carefully place in the
with the pan on top.
Select High Pressure and set the time to 50 minutes.
Meanwhile, prepare the walnut streusel: In a small bowl, mix together the oats, walnuts, flour, cinnamon, and salt.
Pour in the melted coconut oil and maple syrup and fold in with a silicone spatula to evenly combine.
Once the 50 minute timer on the Instant Pot has completed allow a natural pressure release.
Carefully remove the silicone trivet from the pot. Use a toothpick to check it is cooked - it should come out with a few moist crumbs.
Once the bread is cooked through, sprinkle the top evenly with the streusel and allow it to cool in the pan for 10 minutes.
Remove the bread from the pan and cool for another 10 minutes before cutting into slices. Enjoy! :-)
Instant Pot Guru