Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Banana Bread
Print Recipe Pin Recipe
4.15 from 14 votes

Vegan Banana Bread - Instant Pot

A lightly sweetened vegan banana bread made with ground flaxseed and vegetable oil. 
Prep Time10 mins
Cook Time1 hr 5 mins
Cooling Time5 mins
Total Time1 hr 15 mins
Course: Breads, Breakfast, Brunch
Cuisine: American
Servings: 6
Calories: 331kcal



  • Grease and flour the Bundt pan and keep aside.
  • Make flax egg by whisking ground flaxseeds with 3 tablespoons of water until the mixture becomes gelatinous. Allow it to sit for 5 minutes.
  • Peel and Mash bananas in a medium bowl. Add flaxseed mixture, oil, sugar, vanilla, salt, baking soda and mix well.
  • Add flour and combine.
  • Pour the batter into 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 to 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.
  • Select Manual/Pressure Cook (Hi) and adjust the cook time to 50 minutes. Allow 10 minutes of natural pressure release.
  • Open the Instant Pot and carefully lift the trivet with the pan, and take it out. Allow the banana bread to cool for 5 minutes and then flip the bread onto a plate.



  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. 


Calories: 331kcal | Carbohydrates: 49g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 232mg | Potassium: 183mg | Fiber: 2g | Sugar: 21g | Vitamin A: 25IU | Vitamin C: 3.4mg | Calcium: 10mg | Iron: 1.6mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry