Banana Bread is one of those things that qualifies as both dessert and breakfast. But even though the name gives the illusion of it being a guilt-free treat, it’s usually loaded with sugar and carbs. And so I decided to make a gluten-free Banana Bread that not only significantly cuts the carbs down thanks to replacing the all-purpose flour with almond flour, but this will also be one of the richest, moistest most superb Banana Breads you’ll ever sink your teeth into. Just ask my sister who’s a gluten-free lover. Or my 3 year-old-niece who devoured it (we just called it “Banana Cake” instead of bread and she was all over it). No monkeying around here. The Instant Pot sees that it’s done with ZERO dry edges and without heating up your kitchen! Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
Begin by taking 3 very ripe bananas. They should be covered in black “freckles” and be very soft to the touch. (PRO TIP: Placing unripened bananas in a brown paper bag for a few days will speed up the ripening process significantly).
Peel and place in a large mixing bowl. If you see “bruises” on the banana, even better!
Now it’s time to turn these bananas into mush. Take a potato masher…
…and mash until it forms a mushy paste.
Crack in a few eggs…
…and add in a white sugar substitute.
Monk Fruit sweetener is my go-to!
Then add in pure maple syrup…
…melted and slightly cooled ghee (clarified butter) or coconut oil…
…baking powder and baking soda…
…and salt and cinnamon.
Take a hand mixer…
…and blend until combined.
Now for our carb-cutting flour. ALMOND flour! This stuff is amazing and does NOT have an overpowering flavor of almonds.
Add it to the bowl…
…and blend once more until fully combined. (NOTE: If you wanted any mix-ins such as nuts, seeds or chocolate chips, now would be the time to stir them in.
Now take a non-stick 6-cup bundt pan.
And generously spray with non-stick cooking spray (we want to really make sure the bread slides out when done).
Transfer the batter to the pan (it will be very thick)…
…and smooth out/tap on the counter so it’s leveled.
Cover with foil and poke a whole through the center of the bundt pan so steam can pass through it.
Place the pan on the trivet.
In the Instant Pot, add some water…
…carefully lower the trivet with the bundt pan on top and secure the lid and cook at high pressure.
When done, use a dish towel or mitt to grab the trivet handles to pull out the pan and let rest on the counter to cool for a few moments.
Remove the foil and use a pairing knife or rubber spatula to dislodge the ends of the banana bread from perimeter of the pan.
Flip it onto a plate and tap the bundt pan…
…and the banana bread should slide right out! Allow it to continue to cool as banana bread tastes best at room temperature.
Once fully cooled, cut yourself a slice of this moist heaven and marvel at the fact this wasn’t made with any all-purpose flour!
Now comes the trust test – feeding something “healthy” to a three-year-old!
Give to said child…
…and their reaction will say it all!
In fact, it’s so incredibly delish…
…mom approves too! The easiest, healthiest and BEST banana bread – don’t so simply and to sheer perfection!
- 3 bananas, very ripe (with black spots all over it)
- 3 large eggs
- 1/3 cup Monk Fruit sweetener (erythritol)
- 1/4 cup pure maple syrup
- 2 tablespoons ghee OR refined coconut oil, melted and cooled
- 1 tablespoon natural applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups almond flour
- Use a potato masher or fork to mash the bananas in a large mixing bowl.
- In the same bowl, add the eggs, sweetener, maple syrup, ghee, apple sauce, vanilla, cinnamon, baking powder, baking soda and salt. Use a stand or hand mixer and beat on a low-to-medium speed until combined.
- Add in the flour and stir on low until combined.
- Grease a 6-cup bundt pan with non-stick spray (don’t forget to grease the center). Pour the batter in and lightly cover with foil so the foil isn’t directly touching the top of the pan. Poke a hole through the foil in the center of the pan so the steam can pass through it.
- Add 2 cups water to the Instant Pot, place the pan on the trivet and carefully lower into the Instant Pot. Secure the lid, move the valve to the sealing position and hit Manual or Pressure Cook at high pressure for 55 minutes. Allow a 10-minute natural release when done. Let cool for 20 minutes.
- Lightly loosen the edges of the bundt with a silicone spatula and cover the lip of the pan with a large plate and carefully flip it so the banana bread slides onto it.
- Allow to cool for 30 minutes til a few hours before slicing and serving as banana bread tastes best when fully cooled to room temperature!
To bake the banana bread, I strongly suggest using this 6-cup bundt pan that fits in both the 6 and 8-qt Instant Pots.
If you want some nuts, seeds or chocolate chips embedded into the bread, simply stir them in by hand them after adding the almond flour in Step 3.
This banana bread is super moist and never dry! Simply cover any leftovers with foil and let it rest on the counter.