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Easy, Instant Pot Low-Carb Banana Nut Bread

By: Author staysnatched

Posted on  - Last updated:

Categories Breakfast, Dessert, Instant Pot, Low Carb

Home » Dessert » Easy, Instant Pot Low-Carb Banana Nut Bread

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! 
 
instant pot low carb banana nut bread
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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. 
 
instant pot low carb banana nut bread
 
 
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.
 
instant pot low carb banana nut bread

 

  
instant pot low carb banana nut bread
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.
 
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instant pot low carb banana nut bread
instant pot low carb banana nut bread on an orange plate next to bananas
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4.70 from 10 votes

Instant Pot Low-Carb Banana Nut Bread

Instant Pot Low-Carb Banana Nut Bread is an easy pressure cooker recipe for homemade, keto friendly, healthy dessert with fruit.
Save this recipe here.
Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 182kcal
Author Brandi Crawford

Ingredients

  • 2 cups Bob’s Red Mill Low-Carb Baking Mix
  • 2-3 medium bananas fully ripe and mashed, enough to produce 1 cup
  • 2 tablespoons butter room temperature
  • 2 eggs
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup sugar (substitute for Stevia for less carbs)
  • 1/4 cup chopped nuts I used pecans
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  • 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 (displayed with net carbs)

Calories: 182kcal
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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.
4.70 from 10 votes
Recipe Rating




Robert

Thursday 22nd of June 2023

Where can I find the nutritional values for the banana nut bread?

staysnatched

Thursday 22nd of June 2023

You input the ingredients and measurements into the nutritional value calculator of your choice.

Wendy

Saturday 1st of October 2022

What are the carbs/net carbs in this? The only thing displaying for me under nutrition is 182 kcal.

Jennifer

Friday 15th of January 2021

Can you use honey or maple syrup instead of the 1/4 cup of sugar? :-)

staysnatched

Friday 15th of January 2021

You can use whatever you like. I don't use sugar, I use monkfruit.

Jane

Monday 16th of November 2020

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.

staysnatched

Wednesday 18th of November 2020

Wonderful! I'm so glad you enjoyed the recipe.

Kathy

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!

staysnatched

Tuesday 16th of June 2020

I'm so glad you enjoyed it!