Vegan Banana Bread – Instant Pot

Vegan Banana Bread is a lightly sweetened, dense bread made with flax seeds and vegetable oil. This bread is perfect for using up those couple of over ripe bananas that we all have on our kitchen counters.

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This banana bread makes a great breakfast or snack. It’s a small bundt cake that can be cooked in your Instant Pot without having to heat up your kitchen, especially during summer months.

Even for some of us who eat eggs, using flax seeds is a good idea to add some extra fibre and omega-3’s in this delicious banana bread.

Flax seeds as egg substitue?

Yes! The gum in the flax seed coating becomes gelatinous when the seeds are simply ground and whisked with water. This emulsifier is perfect for replacing eggs in baking.

How do Flax seeds taste?

Flax seeds have an earthy, nutty flavor making it a perfect ingredient for baking breads, muffins and cookies.

Pro Tips for Banana Bread:

• Use ripe bananas
• You can substitute the flax seeds mixture with 1 egg
• White sugar can be replaced with brown sugar
• You can use a regular cake pan instead of a bundt cake pan with same cook time
• Depending on the size and shape of your pan you may need extra 5 minutes of cook time
• Grease the pan well so the cake can slide off easily

Steps for making quick vegan banana bread:

You can use store bought flaxseed meal or grind flax seeds in a coffee grinder. Mash the bananas.

Make the batter by mixing in all the ingredients, and pour it in the grease bundt pan

Cover the pan with paper towel and aluminum foil and pressure cook for 50 minutes. Release the remaining pressure after 10 minutes and open the Instant Pot. Allow the banana bread to cool for 5 minutes before flipping it on to a plate.

Love making breads in Instant Pot? Here are some of our favorites:

• Zucchini Bread
• Jalapeno Cheddar Cornbread

★ Have you tried this recipe? We love your feedback. Please click on the stars in the recipe card below to rate.

4.15 from 7 votes

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Vegan Banana Bread - Instant Pot

Prep Time

10 mins

Cook Time

1 hr 5 mins

Cooling Time

5 mins

Total Time

1 hr 15 mins

 

A lightly sweetened vegan banana bread made with ground flaxseed and vegetable oil. 

Course: Breads, Breakfast, Brunch

Cuisine: American

Keyword: Banana Bread

Servings: 6

Calories: 331 kcal

Author: Archana

Ingredients

• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 2 ripe bananas
• 1/3 cup oil
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour

Instructions

1. Grease and flour the Bundt pan and keep aside.
2. Make flax egg by whisking ground flaxseeds with 3 tablespoon of water until the mixture becomes gelatinous. Allow it to sit for 5 minutes.
3. Peel and Mash bananas in a medium bowl. Add flax seed mixture, oil, sugar, vanilla, salt, baking soda and mix well.
4. Add flour and combine.
5. Pour the batter in the greased pan. 
Gently cover the pan with a paper towel. Using a piece of aluminum foil, cover the paper towel and gently secure the paper towel around the rim of the cake pan.
Add 1 cup of water in the Instant Pot. Place the cake pan on the trivet. Gently put the trivet in the pot. Close Instant Pot lid with pressure valve to sealing.
6. Select Manual/Pressure Cook (Hi) and adjust the cook time to 50 minutes. Allow 10 minutes of natural pressure release.
7. Open the Instant Pot and carefully lift the trivet with the pan, and take it out. Allow the banana bread to cook for 5 minutes and then flip the bread onto a plate.

Recipe Video

Recipe Notes

Notes:

1. Use store bought flaxseed meal or make it at home by grinding whole flax seeds in a coffee grinder.
2. You can also bake this banana bread in the oven for 50 minutes at 350 degrees. 
3. Sprinkle chocolate chips or rough chopped walnuts just before cooking. 

Nutrition Facts

Vegan Banana Bread - Instant Pot

Amount Per Serving

Calories 331 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Sodium 232mg10%

Potassium 183mg5%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 21g23%

Protein 3g6%

Vitamin A 25IU1%

Vitamin C 3.4mg4%

Calcium 10mg1%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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