Pressure Cooker Grandma Mills’ Banana Nut Bread is a moist and delicious dessert bread that cooks in the Pressure Cooker.
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 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 Pressure Cooker, but they come out very moist and delicious.
Jan decided to convert her Grandma’s famous Banana Nut Bread and the very popular Pressure Cooker Grand Mills’ Banana Nut Bread was born.
Click Photo to Purchase this 6 cup Bundt Pan.
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.”
Some people like nuts in their bread, others don’t. This is a personal choice.
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.
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 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 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.
“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.”
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.
Place the cake pan of batter on top of the Stainless Steel Trivet.
You are all ready to bake!
Allow the pressure to release for a bit. Grandma Mill’s Banana Nut Bread will rise nicely. Allow it to cool, before slicing.
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.
For another delicious Banana Bread, please check out my Simply Delicious Buttermilk Banana Bread recipe, which has both Oven and Pressure Cooker methods.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Alton Brown Salt Box
- John Boos Maple Cutting Board with Groove
- Stainless Steel Trivet
- 3.5 Quart Stainless Steel Mixing Bowl
- Small 1.5 Quart “Pot in Pot” Mixing Bowl
- KitchenAid Hand Mixer
- 7 inch Fat Daddio’s Push Pan
- Nordic Ware 6 cup Bundt Pan
- Parchment Rounds
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Here is the handy printable recipe:
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.
Pour into greased/floured 8 inch loaf pan.
Bake at 350° 60-70 minutes.
Remove from pan and cool on rack.
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.
Don’t forget to PIN IT