CL Banana Bread
Air-fried banana bread with walnuts, baked in a 6-inch cake pan.
⏱️ Prep: 15 min🍳 Cook: 30 min
Ingredients
| — | cooking spray | |
| 3/4 cup | 180 ml | all-purpose flour |
| 1 tsp | 5 ml | ground cinnamon |
| 1/2 tsp | 2.5 ml | kosher salt |
| 1/4 tsp | 1.3 ml | baking soda |
| 2 | bananas, mashed | |
| 2 | large eggs, beaten | |
| 1/2 cup | 120 ml | white sugar |
| 1/4 cup | 60 ml | whole milk |
| 2 tbsp | 30 ml | vegetable oil |
| 1/2 tsp | 2.5 ml | vanilla extract |
| 2 tbsp | 30 ml | chopped walnuts |
Instructions
Servings: 8. Ready in 1 hr. Prep 15 min. Cook 30 min. (6 Quart / 8 Quart)
- Coat bottom and sides of a 6-inch round cake pan with cooking spray.
- Whisk flour, cinnamon, salt, and baking soda together in a bowl.
- Combine bananas, eggs, sugar, milk, oil, and vanilla extract in a separate bowl.
- Fold banana mixture into flour mixture just until batter is combined; pour into prepared cake pan. Sprinkle walnuts over batter.
- Place trivet in inner steel pot of pressure cooker and set pan with batter onto trivet.
- Set CrispLid on top of inner steel pot and plug in. Set CrispLid to 325°F (165°C) and cook until a toothpick comes out clean when inserted in the middle, about 30 minutes. Lift the lid using the handle and set it on the silicone trivet.
- Transfer bread to a wire rack to cool in pan for 15 minutes. Remove bread from pan to serve.
Mealthy Tip: Banana bread freezes well! Whether you cut it into pieces or keep it as a whole loaf, just defrost in the refrigerator for a day and then warm in the oven.
Mealthy Tip: Use gluten-free flour in place of the all-purpose flour and gluten-free vanilla extract in place of regular vanilla extract for a gluten-free version of this bread.