quickbread - Pressure Cooker Paleo Banana Bread

By tinathorn

Ingredients

• 1/3 cup softened ghee
• 3/4 cup coconut sugar
• 1 egg (room temperature)
• 1 tsp vanilla
• 2 mashed, very ripe bananas
• 1 1/2 cup cassava flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1/3 cup cashew milk (or coconut, almond, etc)
• 1 1/2 tsp cream of tartar

Details

Servings 1
Preparation time 10mins
Cooking time 50mins
Adapted from poorpaleo.com

Preparation

Step 1

Add alternative milk (can use coconut, cashew, almond, etc) and cream of tartar together in a small bowl and set aside. (This makes “buttermilk”)
Cream together butter and sugar. Add egg and vanilla and mix well.
Add mashed bananas and continue to mix.
In a separate bowl mix cassava flour, baking powder, baking soda and salt. Gradually add to wet ingredients while mixing.
Add in the “buttermilk mixture” of alternative milk and cream of tartar.
Cover with foil. If you make a foil “tent” and spray with cooking spray it won’t stick!
In a greased 7 inch or smaller cake pan (I used my AMAZING 7 inch springform pan) add the mixture.
Add 2 cups of water to the instant pot.
Set metal trivet rack in the bottom of the Instant Pot.
Lower your pan filled with batter onto the trivet.
Close lid of Instant Pot and move knob on top to SEALING.
Press MANUAL 30 minutes. The Instant Pot will start to count down AFTER it has come to pressure.
When the Instant Pot beeps finished allow it to NATURALLY release pressure. Mine took 17 minutes, but this time varies.
When the pressure is gone and you can remove the lid do so.
Carefully remove the trivet and pan. Remove the foil. Allow to cool on a wire rack IN THE PAN. Once it is cool if will easily remove from the pan.
I let mine sit out until completely cool and then put it in the refrigerator overnight to enjoy with my coffee in the morning!