IP Banana Bread (edited for newer users)

EDITED AGAIN TO ADD DETAIL FOR NEWER USERS: Don't be intimidated! I used a 7" springform pan, buttered. Used my Kitchenaid stand mixer to make the batter. First, put a stick of room temp butter, 1/2c sugar, and 2 eggs in and beat it hard enough to mix in all the sugar. Then stir in the 3 mashed bananas before adding in the dry ingredients (2c AP flour, 1t baking soda, 1/2t salt) and any nuts you're using. Mix until the batter is smooth, then pour it into the buttered pan. Put the trivet on the bottom of your IP pot (the liner) and add 1c of water. You don't want the springform pan to be in the water, just above it, like a bain marie; that's why you need the trivet. Take a piece of aluminum foil and fold it lengthwise to make a sling. This will go under your pan, but over the trivet, to make it easier to pull out the springform pan when it's hot. So it's the liner pot (the one that comes with the IP), then 1c water, then trivet, then the foil sling, then the springform pan with your batter. Then close up your lid, make sure the IP is set to pressurize, and hit the Manual button and set it for 50 minutes. It'll start on its own after a few seconds and say "On" as it's building pressure. That should only take a few minutes because there's only 1c of water involved. Once the pressure comes up and the float valve (the round silver button to the right of the pressure knob on the top of the lid) pops up, the IP display will start counting down from 50. When it reaches 0 minutes and beeps, leave it for 10 minutes (this is called natural pressure release or NPR). After 10 minutes (it'll say L:00:10) release the remaining pressure by turning the knob at the top to vent. Remove the lid and use the "handles" on your foil sling to carefully remove the springform pan from the IP. Let the bread cool -- or not! -- and then enjoy! Let me know if you have any questions and have fun!! EDITED AGAIN TO ADD DETAIL FOR NEWER USERS: Don't be intimidated! I used a 7" springform pan, buttered. Used my Kitchenaid stand mixer to make the batter. First, put a stick of room temp butter, ½c sugar, and 2 eggs in and beat it hard enough to mix in all the sugar. Then stir in the 3 mashed bananas before adding in the dry ingredients (2c AP flour, 1t baking soda, ½t salt) and any nuts you're using. Mix until the batter is smooth, then pour it into the buttered pan. Put the trivet on the bottom of your IP pot (the liner) and add 1c of water. You don't want the springform pan to be in the water, just above it, like a bain marie; that's why you need the trivet. Take a piece of aluminum foil and fold it lengthwise to make a sling. This will go under your pan, but over the trivet, to make it easier to pull out the springform pan when it's hot. So it's the liner pot (the one that comes with the IP), then 1c water, then trivet, then the foil sling, then the springform pan with your batter. Then close up your lid, make sure the IP is set to pressurize, and hit the Manual button and set it for 50 minutes. It'll start on its own after a few seconds and say "On" as it's building pressure. That should only take a few minutes because there's only 1c of water involved. Once the pressure comes up and the float valve (the round silver button to the right of the pressure knob on the top of the lid) pops up, the IP display will start counting down from 50. When it reaches 0 minutes and beeps, leave it for 10 minutes (this is called natural pressure release or NPR). After 10 minutes (it'll say L:00:10) release the remaining pressure by turning the knob at the top to vent. Remove the lid and use the "handles" on your foil sling to carefully remove the springform pan from the IP. Let the bread cool -- or not! -- and then enjoy! Let me know if you have any questions and have fun!!

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