This Old Gal

Homemade recipes for Pressure Cookers and Air Fryers.

Pressure Cooker Grandma Mills’ Banana Nut Bread

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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

 

Pressure Cooker Grandma Mills' Banana Nut Bread

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 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.

Nordic Ware 6 Cup Bundt PanClick Photo 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.

I have provided this link to Amazon, so you can get your own.[/one_half_last]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.

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.”

Lottie Bell Donnell Mills "Grandma Mills"

Lottie Bell Donnell Mills “Grandma Mills”

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

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

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 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 7 inch Cake Pan

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

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 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

Banana Bread will rise quite a bit

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

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. 🙂

 

Simply Delicious Buttermilk Banana Bread

Simply Delicious Buttermilk Banana Bread

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

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!

Here is the handy printable recipe:

Pressure Cooker Grandma Mills’ Banana Nut Bread

Pressure Cooker Grandma Mills' Banana Nut Bread, Bundt Style

Pressure Cooker Grandma Mills' Banana Nut Bread

4.96 from 24 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Author: Lottie Bell Donnell Mills and Jan Borden Freeman

Ingredients

Optional Add Ins

Tools

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

6 cups 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.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

PIN this Pressure Cooker Grandma Mills’ Banana Nut Bread!

Instant Pot Pressure Cooker Grandma Mills Banana Nut Bread

Instant Pot Pressure Cooker Grandma Mills Banana Nut Bread

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  1. I miss Grandma Mills, she was an amazing woman. I’ll never forget her banana nut bread, chocolate pie or cheesecake. And her talks of life, salvation and eternity.

    Reply

    • Hi Tracey~

      I hope this post is a nice memory for you and your family. Your Grandma’s name and banana bread is being talked about and baked, all over the World.

      Jill

      Reply

      • Jill, you did an amazing write up of Grandma Mills’ Banana Nut Bread. Thank-you for taking the time to do it and sharing all over the world.

        Reply

        • Hi Jan~

          Thank YOU for the honor of allowing me to post your wonderful Grandma’s story and Banana Nut Bread recipe. It was definitely my pleasure. I am sure your Grandma is smiling down at the millions of people who are reading or who will read her story and will then make her delicious dessert.

          Jill

          Reply

  3. This looks fabulous, but I have one question. Do you cover the pan with aluminum foil before cooking in the instant pot? I don’t see it covered in any of the pictures but it seems like it would make the cake gooey from the steam if it were not covered.

    Reply

      • Thanks Jill for the quick reply. I have three overripe bananas begging to be turned into something edible and with 100 degree temps today, the Instant Pot is the only possible way that banana bread will be made today.

        Reply

      • Hi, instructions say to cover it. I did cover and paper towel stuck to it. If I don’t, won’t it be soggy? I used a pan that is circular with a whole, similar to bundt. I liked the results better in 6 inch fat daddio push pan. It was higher and prettier like yours. Thanks for the recipe.
        One more thing, I used your tips on making yogurt. I usually use skim but went for 2% and it was yummy. I boil milk in the microwave though.

        Reply

        • Hi Sheryl~

          Don’t worry about covering the banana bread. Some people like to and others don’t. Glad your yogurt was yummy.

          Jill

          Reply

  7. Hi Jill! I followed the instructions but my bread still isn’t done. It isn’t brown and looks quite gooey. Any idea how much long r I should cook it? I’m using a Fat Daddio in an Instant Pot. Thanks so much! I love your website.

    Reply

  8. Newbie here~~when you use like a bunch pan or any other kinds of Pan’s Do you just set the bundy pan inside the IP ? And will a regular bundt pan work in the 7-1 DUO ?

    Reply

    • Hi Sharon~

      You would need to use a trivet inside the Pressure Cooker with water in the bottom. You’ll need a smaller Bundt pan than what you are probably used to using.

      Jill

      Reply

  9. I would like to make small muffins/ cupcake size. I have a 6 cupcake silicone pan that fits in my ppcxl. How much time do you recommend?

    Reply

  10. LOVE this recipe! thank you for sharing it with us.

    Having said that, I’ve always used my 6 cup bundt pan, but would like to make smaller bread pan sized loaves for gift giving. Suggestion on how to adjust the time for the smaller size?

    Reply

  11. Your recipie was so easy to understand that I turned out a perfect, moist, sweet cooker based Banana bread????
    I have not tried to bake or make any such stuff as kitchen was not my territory. I was a career person now retired .
    My first attempt was so good that I literally danced with this beauty .
    The cake or bread as one may choose to call it is demolished and eaten by all at home.
    A heart felt thank you to you and making me feel happy because I could make a banana bread.

    Reply

  13. I made this today in my breville. I subbed blueberries for the nuts, it came out wonderful. Thank you for this incredibly moist and yummy recipe.

    Reply

  14. I can’t wait to try this. I have been weighing flour ar right around 125 for a long time now due to getting proper weights for bread in my Zo bread maker. Just wish all recipes were written for the proper weights. When I make the no-knead artisan bread, it definitely wasn’t written with the 125 grams in mind.

    Reply

  15. Just made this. Smells awesome!! Do I have to wait for it to completely cool before taking out of pan? Thanks!

    Reply

  16. I have several freezer bags of mashed bananas in either 1 c or 2 c quantities. Do you know what volume 3 bananas will equal?
    By the way have made this recipe before from Jan’s posting on Instant Pot file share. If I’m not mistaken, you are recommending 1 1/2 t soda and I think original one said 1 t.
    Is that because you need more soda in pressure cooker than oven?.

    Cheers.

    Reply

  18. I just made this. Another winner here. Moist and delish. And so attractive. sent away for the 6C bundt pan, it was fun to use. Love that you provide links to the equipment you use. I now have a large, deep drawer in my side board devoted to my smart pot accessories. Thanks again for all the tips, photos and recipes. I am still learning and what you provide is so helpful.

    Reply

    • Hello. I am so glad you enjoyed the Banana Nut Bread. Sounds like you are enjoying cooking, which is awesome! Thank you for your comments. Jill

      Reply

  19. I would love to make these in silicone muffin cups in the IP. Do you have a suggestion as to how long I should cook them?

    Reply

  20. Do you know anything about substituting the flour with almond, coconut, or some other gluten free flour? I’d love to give it a try but don’t want to waste expensive gf flour. Thanks!

    Reply

  21. this looks like it rises quite a bit. I have a small bundt pan – less than 7 inches – closer to 6 or 5 1/2. How full should I fill the pan?? I don’t want it to overflow – can always make 2!

    Reply

  23. Any idea what quantities I should use if I want to switch to coconut and or tapioca flour ? I think I need a lot more eggs. I would also supstitute coconut sugar, but that usually works out pretty even.
    Thanks.

    Reply

  24. For those asking about gluten free substitutes, I used Bob’s Red Mill GF Flour blend in place of all purpose flour. The first time I made it it tasted a little over cooked. I knocked the time down to 50 min and it came out perfect the second try.

    Reply

  25. I made this yesterday following all the directions and using 1 cup hazelnuts, chopped, plus 1/2 cup chocolate chips and HP for 56 mins. Delicious!! After reading your notes on “how to measure flour correctly” I just weighed 250 grams of flour on my food scale. Maybe you could add the flour weight to the recipe in addition to the cups? I’m a big fan of Bob’s Red Mill products so used his white flour. I have an antique granite ware fluted tube pan that just fits into my 6qt IP so it was fun to use it and have a pretty banana bread. Thanks for sharing Grandma Mills recipe!!

    Reply

  26. I made this in my instant pot using a 7″ springform pan. It filled up right to top! I cooked on high presssuee for 70 minutes and reduced the baking soda to one teaspoon. Otherwise followed the recipe. Turned out awesome!

    Reply

  27. Made in my 8q IP, followed recipe except used ghee instead of regular butter and used my large Bread n Cake Bake crock pot pan with lid. I used rack IP came with. Soo Delish! It’s is so moist. Thank you for recipe.

    Reply

  28. Hi Jill, this has been by go to banana bread. I like the sour cream one more in the oven. Two questions:
    I read someone’s post stating that she just switched banana in recipe for pumpkin and made pumpkin. Think it’ll work?

    Also,look what happened when I put the cute red bundt pan on top shelf of dishwasher. Was it hand wash only do you know?
    😰
    Well I guess I don’t know how to add a photo. But red came off.

    Reply

    • Edited to say”Hi Jill, this has been my go to banana bread. I like the sour cream one more in the oven. Two questions:
      I read someone’s post stating that she just switched banana in recipe for pumpkin and made pumpkin bread . Think it’ll work?

      Also,look what happened when I put the cute red bundt pan on top shelf of dishwasher. Was it hand wash only do you know?
      😰
      Well I guess I don’t know how to add a photo. But red came off.

      Reply

  29. Would this work with a butter replacement, (margarine, oil, etc…)? We have a dairy allergy in the house and he can’t eat butter.

    Reply

  31. For the banana nut bread, how would you adjust the time for a 3 cup bundt pan rather than a 6 cup? Also, do you fill the pan to the top or ?

    Reply

    • I have the same question about the 3 cup pan Will make the full recipe and cook two 3 cup cakes? What is advised for cooking time?

      Reply

      • Please disregard my first post. Self-correcting issues! 🙂 I want to make one recipe and cook 2 small cakes using the 3 cup bunt oan. What is the recommended time? Thanks!

        Reply

  35. Made this tonight in a 6 cup cake pan…it is still cooling and I couldn’t keep my fingers off….tastes delicious!!

    Reply

  36. Jill, the Instant Pot Crusty Bread post mentions using the yogurt whey when making Grandma Mill’s Banana Nut Bread, but I don’t see any mention of whey in the banana bread post. How do I use whey in this recipe? Thanks in advance for your response.

    Reply

  37. You weigh the flour but have to guess on the banana’s? I would like to know in cups please so I can substitute apple sauce as my daughter is allergic to banana’s

    Reply

  38. The banana nut bread is so easy to make and is absolutely delicious. I made it to take to a group, but i couldn’t take it because we ate it all. Will definitely make it again. I used a 7” springform pan in my IP. Thank you.

    Reply

  39. The banana nut bread is so easy to make and is absolutely delicious. I made it to take to a group, but i couldn’t take it because we ate it all. Will definitely make it again. I used a 6-cup bundt pan in my IP. Thank you. This is a correction: I meant to say I used a 6-cup bundt pan.

    Reply

  41. Instructions say put a paper towel over the cake pan and then put a piece of foil on top. How does the paper towel not get stuck to the top of the cake?

    Reply

  42. Haven’t tried the recipe yet, but just wanted to give an FYI that the current amazon link for the buddy pan is for a 12 cup, not 6. I ordered straight from your link and it’s far too big for the IP 🙁

    Reply

  44. Made this tonight…followed all directions carefully…it was delicious! It came out slightly dry but the chocolate chips helped and a glass of cold milk made it perfect. I probably overworked the batter (specifically warned not to do that) but it was still great. I’m just not sure of using the IP for it in future. No time saved.

    Reply

  47. I am seriously confused by this recipe.
    The Recipe in the article is DIFFERENT
    then the Recipe that you can print up.
    Example: grease a 7 inch Push Pan or 7 inch Cake Pan and place a Parchment Round in the bottom. Grease the Parchment Round too.

    In the recipe to print it says NOTHING about greasing the parchment round.

    The MOST concerning difference and my question is related to this part

    In your article it says-Add some water to the bottom of your 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!

    AND YET in the RECIPE TO PRINT IT SAYS THIS
    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.

    I did the paper towel and foil thing, it was a pain to do AND the papertowel was soaked when I took the cake out.

    So Which instruction is the right one to follow? Yes or no Paper Towel and Foil?

    I did read your flour measuring article and bought myself a food scale before making this recipe.

    Reply

  48. Hello Jill, I am totally in love with this bread.. I make it at least once a week… but I do have a question…. What is the best way to store it after it is done? I have stored it in a cake carrier *plastic plate with locking plastic top* but it condensates horribly!!! Then after day 2, it tastes sour.. I’ve stored it on a paper plate with parchment paper round, right in the fridge, then it seems to dry out on the sides.. HELP… 🙂

    Reply

  49. I made this Banana Bread EXACTLY (especially the flour measuring) as the recipe indicated. I used walnuts and the 6 cup bundt pan. In pot as directed for 58 minutesz. I topped it with cream cheese icing and more walnuts. It was beautiful and delicious and the texture was perfect. Thank you for sharing! I’ll be making it again!

    Reply

  50. This recipe is great. My daughter had made it for her husbands birthday and I asked Her for the recipe. So moist and yummy!

    Reply

  51. To 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.

    Reply

  54. Correct on measuring. I always weigh all my ingredients for any recipe I use. Makes a huge difference!

    Reply

  55. My 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😄👍

    Reply

  56. You 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.

    Reply

  57. Today 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!

    Reply
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