Description
A delightful twist on classic banana bread featuring the bright flavors of lemon and the sweetness of blueberries, all made effortlessly in your Instant Pot.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup blueberries (fresh or frozen)
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
Instructions
- Prepare your batter: In a mixing bowl, combine the mashed bananas, sugar, vegetable oil, lemon juice, lemon zest, and vanilla extract. Mix until well-blended.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry: Slowly add the flour mixture to your wet ingredients. Stir gently, being careful not to overmix.
- Fold in the blueberries: Gently fold the blueberries into the batter.
- Prep your baking pan: Grease a baking pan that fits into the Instant Pot. Pour your batter into the pan.
- Instant Pot setup: Pour 1 cup of water into the Instant Pot and place your trivet inside. Set the pan on the trivet.
- Seal and cook: Close the lid and set your Instant Pot to cook on high pressure for 50 minutes.
- Release carefully: Allow a natural release of pressure for 10 minutes before switching to a quick release.
- Cool and slice: Allow your loaf to cool slightly before slicing into it.
Notes
Consider adding a sprinkle of cinnamon or swapping blueberries for blackberries or strawberries for different flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg