Pressure Cooker Grandma Mills’ Banana Nut Bread is a moist and delicious dessert bread that cooks in the Instant Pot or Pressure Cooker.
Pressure Cooker Grandma Mills’ Banana Nut Bread
Banana Bread is one of those sweets that just about everyone loves. Jan Borden Freeman is a wonderful baker, as a result of her Grandma Mills teaching her to bake when she was in her 20’s.
Jan purchased an Instant Pot, Mealthy MultiPot or Pressure Cooker last year and has been cooking up a storm. Her most favorite and prized recipe from her Grandma is the Grandma Mills Banana Nut Bread.
She realized that baked goods were not only possible in an Instant Pot, Mealthy MultiPot or Pressure Cooker, but they come out very moist and delicious.
Ingredients for Instant Pot Banana Nut Bread
- All Purpose Flour
- Bananas
- Butter
- Sugar
- Baking Soda
- Sea Salt
- Walnuts – totally optional
Jan decided to convert her Grandma’s famous Banana Nut Bread and the very popular Pressure Cooker Grand Mills’ Banana Nut Bread was born.
Nordic Ware 6-Cup Bundt Pan
Click to purchase this Nordic Ware 6 cup Bundt Pan.
The above photo of Jan’s cake is so beautiful, so I wanted to show case it. However, Jan says she gets her best results using this little Nordic Ware 6 cup Bundt Pan.
Pressure Cooker Grandma Mills’ Banana Nut Bread is always a hit with Jan and her family. All the kids’ kids, still make this wonderful bread and remember their Grandma.
Lottie Bell Donnell Mills “Grandma Mills”
Jan wanted to give the history behind the bread and talk a little about Grandma Mills.
She says: “Lottie Mills was a dear Christian woman from Oklahoma City. She loved to cook meals and bake desserts.
She loved to have people over for a meal and dessert, and to share her love of Christ and the gospel.”
Just Take Me To the Best Banana Bread Recipe Ever!
I get so many comments and questions on my posts, so I try to provide as much information as possible about the recipe to help you, my readers.
I try to provide as many tips and tricks and answer anticipated questions, so your recipe will be the best, the very first time, including how and why my methods work. This extra bit of information should help to provide you with a perfect cooking experience every time.
If you would rather skip right to the recipe, please scroll to the bottom of this page, where you will find the full and complete printable recipe.
Pressure Cooker Grandma Mills’ Banana Nut Bread
How To Keep Sweets from Taking on Taste From Savory Recipes
- Easy.
- Get yourself a second and third silicone gasket/seal. They are super cheap.
- They come in colors. We use one for sweets, one for savory and one for strong smelling recipes like my incredible Instant Pot Butter Chicken recipe.
In a Medium Mixing Bowl, add butter, sugar and eggs. Using a Hand Mixer, beat until combined. Make sure to scrape down the sides of the bowl. There should be no sugar granules left in the bowl.
Place bananas in a Small Mixing Bowl and mash well. Add the mashed bananas to the butter, eggs, sugar mixture and gently beat to combine.
Some people like nuts in their bread, others don’t. This is a personal choice.
Don’t Scoop from the Container or Bag of Flour
If you don’t read anything else of this story, please at least read my article on How to Properly Measure Flour.
I don’t want you to end up with a rubbery or a brick Pressure Cooker Grandma Mills’ Banana Nut Bread and then blame the recipe.
Proper measurement of Flour is essential!
Besides incorrectly measuring the flour, over working a batter will also lead to a heavy and dense bread.
Add the rest of the dry ingredients to the Flour
So, now that you know How to Properly Measure Flour, measure out the two cups of Flour. You did read that article, right????
Okay, then, add the rest of the dry ingredients into the Medium Mixing Bowl and beat just until combined. Do not over work your batter. Doing so will cause a very heavy and dense bread.
If using walnuts or your favorite nut, gently fold them in now and combine by hand. If you want to use Chocolate Chips, hand fold them in now.
Grandma and Grandpa Mills with their Children
Grandma and Grandpa Mills had five children. The above photo shows the lovely couple with their children.
Jan goes on to say: “This Pressure Cooker Grandma Mills’ Banana Nut Bread is just one of her many recipes. She created this Pressure Cooker Grandma Mills’ Banana Nut Bread many, many years ago.
Her recipe was in her head and she measured the ingredients with the palm of her hand or by the pinch.
One day we made a loaf of banana bread with her. As she eyeballed the ingredients in the palm of her hand or by a pinch, we measured everything and wrote it down.
I’ve been making this Pressure Cooker Grandma Mills’ Banana Nut Bread since the 1970s but she had been making it for decades before she shared the recipe with us.”
Pour the Batter into a Cake Pan
If you don’t have a 6 cup Bundt Pan, grease a 7 inch Push Pan or 7 inch Cake Pan and place a Parchment Round in the bottom. Grease the Parchment Round too.
Pour the batter in and jiggle the Bundt Pan, so that the batter is even. You may need more time, if using a Cake Pan instead of a Bundt Pan. The Bundt Pan is the preferred pan and will give you better results, time and time again.
Jan continues:
“A few months after I got the Instant Pot, I saw a pressure recipe for a carrot bread or cake.
I thought I would experiment with Grandma’s recipe. I love the way it turned out.
The taste reminds me of Grandma Mills, but the Pressure Cooker Grandma Mills’ Banana Nut Bread is more moist because cooking it in the pressure cooker.
The Pressure Cooker Grandma Mills’ Banana Nut Bread cooks for about the same amount of time as in the oven. As I said, it’s more moist…and it’s fun being able to use my Instant Pot.
During the scorching hot summer months, I can still make Pressure Cooker Grandma Mills’ Banana Nut Bread without heating up the house. Pressure Cooker Grandma Mills’ Banana Nut Bread freezes well. I cut it and wrap each piece, individually.”
Place Pan into Pressure Cooker
Jan also uses a 6 cup Bundt Pan (which I find gives a more even bake) for this recipe to change things up a bit. Grease and flour the bottom of the pan, since parchment paper wont work well.
Add some water to the bottom of your Instant Pot, Mealthy MultiPot or Pressure Cooker and place a Trivet inside.
Place the cake pan of batter on top of the Stainless Steel Trivet.
You are all ready to bake!
Banana Bread will rise quite a bit
Tips and Tricks for Instant Pot Banana Nut Bread
- A 6 cup Bundt Pan works best.
- If you don’t measure the Flour properly, you WILL end up with a rubber/brick Banana Bread.
- Please read my article How to Properly Measure Flour.
- Over working the batter will cause a dense and heavy bread.
- Allow the pressure to release for a bit. Grandma Mill’s Banana Nut Bread will rise nicely.
- Allow it to cool, before slicing.
Pressure Cooker Grandma Mills’ Banana Nut Bread, Bundt Style
Jan hopes you will enjoy her Pressure Cooker Grandma Mills’ Banana Nut Bread, as much as she and her family have been enjoying this for years.
One of my readers, Elisa, says: “I just made the best banana bread I have ever had. Used this recipe with following adjustments. Added 1 tsp of vanilla, 1/2 tsp cinnamon, dash of cloves and 1/4 cup of apple sauce. UNBELIEVABLE!!!”
Thank you, Elisa. I am so thrilled that you enjoyed this recipe. 🙂
More Instant Pot Dessert Recipes to Make:
- Instant Pot Pumpkin Bundt Cake w/Butterscotch
- Instant Pot Bhapa Doi {Steamed Yogurt Pudding}
- Choco-Spice Layer Cake w/Mocha Buttercream Frosting
- Pressure Cooker New York Cheesecake [Instant Pot] – the BEST recipe ever! You must make this right away.
Enjoy this recipe from the oven or from the Instant Pot, Mealthy MultiPot or Pressure Cooker.
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulas Set
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
- Stainless Steel Tall/Short Trivet & Egg Cooker Set
- 3.5 Quart Stainless Steel Mixing Bowl
- Small 1.5 Quart “Pot in Pot” Mixing Bowl
- KitchenAid Hand Mixer
- 7 inch Parchment Paper Round
- Nordic Ware 6 cup Bundt Pan
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
Pressure Cooker Grandma Mills' Banana Nut Bread
Print Pin RateIngredients
- ½ cup/113g Butter room temperature
- 1 cup/200g White Sugar
- 2 large Eggs room temperature
- 3 medium Bananas mashed
- 2 cups/250g All Purpose Flour properly measured
- 1.5 teaspoons Baking Soda
- ½ teaspoon Sea Salt
- 1 cup Walnuts optional (or other nut)
Optional Add Ins
- 4 oz Chocolate Chips
- 4 oz Toffee Chips
Tools
- 6 cup Bundt Pan
Instructions
- In a medium bowl, mix together butter, sugar and eggs.
- Beat at high speed until light and creamy, making sure to scrape the sides of the bowl, so that all sugar is mixed into the butter and eggs.
- Add the mashed bananas and mix to combine.
- Add all dry ingredients, except walnuts and beat until just combined.
- Fold in walnuts and/or chips, if using.
Conventional Oven
- Pour into greased/floured 8 inch loaf pan.
- Bake at 350° 60-70 minutes.
- Remove from pan and cool on rack.
Pressure Cooker
- Grease a 6 cup Bundt Pan. Line the bottom with a parchment round or paper, if you like.
- Pour in batter and smooth it out so batter is level.
- Add 1.5 cups of water into Pressure Cooker cooking pot. Place Trivet in Pressure Cooker cooking pot.
- Place cake pan on Trivet. Lightly cover the pan with a piece of paper towel and then a piece of foil.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 55-60 minutes.
- When Beep sounds, allow a 10 minute Natural Pressure Release. Allow cake to cool in pan.
Notes
How to Serve Instant Pot Banana Nut Bread
- Hot coffee
- Hot Tea
- Hot Cocoa
- Scoop of vanilla ice cream
- Toasted with a slather of butter
- Turn it into French Toast!
Nutrition
PIN this Pressure Cooker Grandma Mills’ Banana Nut Bread!
Instant Pot Pressure Cooker Grandma Mills Banana Nut Bread
Pressure Cooker Drive Thru Tacos [Instant Pot]
Pressure Cooker Boiled Peanuts [Video]
Pressure Cooker Chicken Pesto Penne [Video]
Instant Pot Poor Man’s Burnt Ends [Video]
Annette says
August 9, 2019 at 2:58 pmIf I use a 7 inch cake pan how much more time do I need to add to the 55 – 60 minutes? Or if I use two 3 cup bundt pans how much time do I use?
BRIDGETTE G says
June 1, 2019 at 2:19 amMy 1st baking adventure in my instant pot! And, of course, I had to get a little off path – added 1/8c unsweetened cacao powder, and substituted the ap flour for almond flour. Holy moly was this a great recipe! I even used the flour measure tip with the almond flour. 🙂 ty for an easy, terrific record recipe!
Jill says
June 3, 2019 at 12:12 pmThanks, Bridgette. Sounds great! Jill
tamara says
March 31, 2019 at 11:37 amI used all purpose gluten free flour by weight and it worked perfectly! It’s so light and fluffy you would never know it’s gluten free! Thank you!!
Heather Harrington says
March 14, 2019 at 12:44 amHelp!! I can’t have dairy but your recipe looks amazing. I don’t bake, ever 😂 so this seems like a perfect alternative to make some delicious banana bread… my family survives off the instant pot. Lol
Do you have any suggestions for butter replacement in this recipe?
Thank you! 💜
Toni says
July 27, 2019 at 2:08 pmI made it in an IP it was delicious although the center didn’t cook through(didn’t use Bundt pan) Just scooped it out and ate the done part.
Rose says
March 9, 2019 at 2:06 pmThis bread looks amazing and who doesn’t like banana bread. I appreciate all the time and effort you put into your blog. However, I hate to waste my time and ingredients. Cover or don’t, cover the pan which one?
Sheila says
August 12, 2019 at 9:07 amI always cover. Otherwise the top is wet. Cheesecake I don’t cover. I take a paper towel and carefully ‘wick’ the moisture off around the edges where it tends to
Pool.
Mary Ann says
February 9, 2019 at 10:58 amWhat size of Instant pot do you use or have
Tamara Lund says
January 30, 2019 at 7:49 pmI made this and it was the best banana bread I’ve ever made. I read all about how to measure flour (thank you). I only had a springform pan so I used that. I had to put in back in And cook it for another 20 minutes and it was perfect. I would leave off the paper towel and use parchment covered with foil next time. Thanks for the recipe.
Jill says
January 31, 2019 at 4:53 pmThank you, Tamara. Jill
Tamara Lund says
February 9, 2019 at 9:44 amI got the bundt pan, followed the directions exactly and it came out perfect. Thank you, my family is exuberant and everyday ask if I’m going to make it. Our kids showed me this banana bread hell yeah video. Caution, a lot of F word.
K. McCollom says
January 30, 2019 at 7:48 pmSpectacularly delicious! Used a 6 cup ceramic bundt pan, added chopped walnuts and Ghirardelli dark chocolate chips per the recipe, vanilla, and a rounded teaspoon of Penzey’s Baking Spice. About a third of the flour was King Arthur white whole grain. Also gave it about a teaspoon of a natural banana extract to enhance the flavor. Allow plenty of time for it to cool in the ceramic pan. Will definitely make again.
Judy Berry says
November 17, 2018 at 9:05 amDo you think this could be made in an air fryer? This is my go to recipe for banana bread.
Kimberley says
October 27, 2018 at 12:50 pmLove your recipes. What is the volume of bananas? Looking to substitute partly with papaya. Thanks
Jill says
November 4, 2018 at 11:27 amMedium size bananas are fine. I’ve never weighed them. Jill
Kim says
October 10, 2018 at 6:57 amWhat measure are the 3 medium bananas? Very subjective. I live in Costa Rica and bananas are al different sizes. 1 cup mashed or 2 cups? Anyone know?
Katie says
August 27, 2018 at 6:56 amDo you need a bundt pan for this? Mine doesn’t fit into the IP. Can I just use the instant pot?
Gary Kaetzel says
August 12, 2018 at 6:58 pmToday I’ve made this for the third time and it’s still the very best banana bread I’ve ever made!!!! Thanks a thousand fold for the recipe! I can’t wait for your book to come out! I’ve already pre-ordered it and will devour it when it comes! If your banana bread recipe is any indication of the rest of yours, then I’ll be very very happy with it! Thanks again!
Jill says
August 12, 2018 at 10:16 pmThank you, Gary. Very sweet of you to say. I am glad you enjoy the bread and thank you for buying my book. Jill
Dawn doucette says
April 14, 2018 at 3:12 pmYou did not cover the pan in the photo. You showed it uncovered in the instant pot. So i missed that direction. Please update so that doesn’t happen to someone else.
Gini Laszewski says
April 12, 2018 at 11:18 amMy bread just came out of the pan and looks good! Curious tho about two things. You are so specific about the flour measurement but very vague on the amount of banana. Hope The bananas I had were enough. Also so surprised at the length of cooking time. No faster than an oven and much longer than many other similar recipes. I cooked mine for 50 minutes and a pick came out clean. Can hardly wait to try it😄👍
Nina Miller says
April 9, 2018 at 1:33 pmCorrect on measuring. I always weigh all my ingredients for any recipe I use. Makes a huge difference!
Dorothy says
March 1, 2018 at 7:38 amCan I make this recipe in cups,if so how long do you pressure cook them?
t says
February 28, 2018 at 2:34 pmrecipe and directions for a 3 qt. pressure cooker ???
Margaret Frink says
February 18, 2018 at 7:08 pmTo honor my Jewish great grandmother, who, like so many Frenchwomen before her, kept geese and peacocks and plucked their down to make down pillows, I made this with unsalted goose fat. Using goose, duck or chicken fat (schmaltz) in sweet breads and cakes results in a complex richness and a tender crumb. While applesauce cake is traditional, banana bread can enjoy cross cultural benefits as well. Smaltz is a great substitute for anyone with a dairy allergy.