Instant Pot Best Banana Bread (Gluten-Free)


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… 

…natural applesauce… 

…vanilla extract… 

…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!

Instant Pot Best Banana Bread (Gluten-Free)
Yield: 6

Instant Pot Best Banana Bread (Gluten-Free)

Instant Pot Best Banana Bread (Gluten-Free)

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.

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour


  • 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


  1. Use a potato masher or fork to mash the bananas in a large mixing bowl.
  2. 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.
  3. Add in the flour and stir on low until combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Jeffrey's Tips

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.

Reader Interactions


    • Matt McCraw

      I challenge you to make a corn cake in the bundt pan! I think it could be just as great as this!
      This banana bread is awesome, I’ve made a dozen of them in the past few weeks. I’ve been giving them to people & sharing the recipe. You knocked this one out of the park!

    • Anthony

      Almond and coconut flours are very different. Coconut flour is ver absorbent and requires additional liquid to balance it. It is very difficult to substitute one for the other.

    • Carole Ezekiel

      You can use sugar. The monk fruit sweetener that he shows is expensive, but amazing. It’s the only sweetener that tastes exactly like sugar and measures the same as sugar. It’s the only sweetener I use now.

    • Ellen

      Monk Fruit is not an artificial sweetener. The brand he shows here is mixed with erythritol,a sugar alcohol (also not an artificial sweetener). You can also buy Monk Fruit mixed with allulose (also not an artificial sweetener). Studies have found that it is good for gut health, whereas sugar and artificial sweetener destroy gut health.

  1. Carole Ezekiel

    Jeffrey, I have a tip for you! Sometimes I’ll have 1 banana that ends up too ripe, but not enough to make the bread. I put it into the freezer until I collect enough for the recipe, or have time to make. When ready, take them out and thaw. They will be really mushy, and the outside will be black. I just cut off top and squeeze like toothpaste! It comes out already mushed and you don’t have to use the masher!

    • Charlene Ballou

      I have been saving overripe bananas for years. I remove the peel and place them in a ziplock bag and freeze them until I need them. They do not turn black and they do not get mushy.

  2. Kelly

    How much white sugar would you use if you were going to use it instead of the artificial sugar?
    (Artificial sugars trigger migraines for me.)

    • Jen

      Use one cup.Sift flour. You can use a whisk. Measure flour after you have shifted it. You can also use white flour instead. Gently fold ingredients together. If adding nuts put in bundt cake last. Gently push down slightly. Then tap down to get out air pockets and to get nuts to settle better. Hope this helps.

    • Yendi

      Monk fruit is a plant based real (not artificial) sweetener. It is a sugar substitute, meaning simply that it is not a beet or cane sugar.
      It is very low glycemic. Much much lower than the more dangerous white sugar.

  3. Cindy KREPS

    I do not have the bundt pan but have egg bites, a 6 inch silicone cake pan, ramekins, a glass deep dish and the instant pot spring form pan. Can I use one of these and if so how long would they cook for?

  4. jasmin

    is ok to use banana that are really really ripe like very black or should i toss?? is it better to just use bananas with spots!!

  5. Christel Mueller

    Any chance I could get some nutrition info on this one? Calories per serving and protein per serving? I bought a silicon bundt just for this recipe. It is excellent.

  6. kathy chitty

    Wonderful recipes !!!! Looking forward to your new book.

    I am cooking the pot-roast and carrots for our dinner.

  7. Arlene

    Could I use 1/2 almond flour and 1/2 oat flour or spelt? 3c of almond flour costs a fortune where I live. Thanks

    • Jen Nauman

      Try sifting the flour. Spoon into measuring cup. Do not over stir. If adding nuts sprinkle around after batter is in pan. Gently press down on nuts and tap pan to get out air bubbles and to get nuts down in the batter. Hope this helps.

  8. Kt

    Absolutely delicious. I used a 6cup springform pan and it was perfect! The second time I made I substituted w 1/2 cup gf pancake flour and it was still perfect. The first time I covered, the second time I forgot and it still came out perfect. I recommend 75 min as the first attempt I had to return to pot for a couple more mins

  9. Susan Green

    This was sooooo delish!!!!….I didn’t have any apple sauce so I added a bit of vegetable oil, I also added some walnuts. My husband is not a fan of “healthy” eating, he loved this! I will be making this all the time. Good for breakfast with some coffee.

  10. Lakeside Terri

    Great recipe! I was very curious as to whether or not it would brown – it did! The texture is very springy and fairly dense. This is not a banana bread that falls apart.

    I modified by substituting 2 T honey for monk fruit sweetener and a tablespoon of smashed sweet potato for the apple sauce. I used coconut oil for the bread and the pan. Otherwise, I followed the recipe.

    Next time I would use butter or ghee to coat the pan. I cube one of the bananas instead of smashing them all and add pecans or perhaps sunflower seeds. I found the consistency boring for banana bread but great cubed and added to almond milk yogurt, berries, and a touch of maple syrup.

  11. Joseph

    FYI, for those with just a spring form pan, you can use a small monkey dish set in the center. Spray with oil before and nobody will know the difference!

  12. Beth

    This is so good! I did not have coconut oil or apple sauce and just subbed with veg oil. This will be my go-to when my bananas get too ripe. Anyone know if this bread freezes well?

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