Tired of the same old banana bread? Let me introduce you to its more sophisticated, tropical cousin: Plantain Bread! This recipe harnesses the incredible natural sweetness of ripe plantains to create a bread that’s unbelievably moist, tender, and packed with flavor. By using an Instant Pot, we skip the long oven preheating and baking time, delivering a perfect loaf straight from the pressure cooker. It’s naturally gluten-free thanks to almond flour, making it a wholesome treat you can feel good about enjoying for breakfast, a snack, or even dessert.
Ingredients
• 2 cups / 224g Almond Flour
• 4 very ripe Plantains, mashed
• 1 tsp Baking Powder
• 2 large Eggs, beaten
• 1 tbsp Vanilla Extract
• 3 tbsp Butter, melted
• Sweetener, to taste (e.g., 2-4 tbsp maple syrup or honey, optional)
• 1 ½ cups / 355ml Water (for the Instant Pot)
Instructions
1. Directions
2. Prepare the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet inside.
3. Mix Wet : In a large mixing bowl, whisk together the mashed plantains, beaten eggs, melted butter, and vanilla extract until well combined.
4. Combine Dry : Add the almond flour, baking powder, and your sweetener of choice (if using) to the wet . Stir gently until the batter is smooth and no dry streaks remain.
5. Fill the Pan: Thoroughly grease a 7-inch loaf pan or round cake pan with cooking spray or butter. Pour the batter evenly into the prepared pan.
6. Pressure Cook: Carefully lower the pan onto the trivet inside the Instant Pot. Secure the lid, set the steam release valve to the “Sealing” position, and cook on high pressure (MANUAL) for 40 minutes.
7. Release and Cool: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam. Carefully lift the pan out, let it cool for 10-15 minutes, then turn the bread out onto a wire rack to cool completely.
8. Serve: Slice, serve, and enjoy your delicious homemade plantain bread!
Nutritional Information
• Serving Size: 1 slice (recipe makes 12)
• Calories: 102
• Total Fat: 3.8g
• Net Carbs: 8.4g
• Protein: 1.6g
• Fiber: 0.6g
Pro Tips
• Use Very Ripe Plantains: For the sweetest, most flavorful bread, use plantains that are mostly black or have a deep yellow peel with many black spots. They should be soft to the touch.
• Customize Your Bread: Feel free to fold in ½ cup of chocolate chips, chopped walnuts, or a teaspoon of cinnamon into the batter before cooking for extra flavor and texture.
• The Toothpick Test: To ensure the bread is fully cooked, insert a toothpick into the center after removing it from the Instant Pot. It should come out clean or with a few moist crumbs attached.
• Cover for Even Cooking: Loosely cover your loaf pan with aluminum foil before placing it in the Instant Pot. This prevents condensation from dripping onto the top of the bread, ensuring a more even texture.
FAQ
Q: How ripe should my plantains be for this bread
A: For the sweetest and most flavorful bread, your plantains should be very ripe. Look for peels that are deep yellow with many black spots, or are even mostly black. They should be soft to the touch.
Q: Is this plantain bread recipe gluten-free
A: Yes, this recipe is naturally gluten-free because it uses almond flour instead of traditional wheat-based flours.
Q: How do I prevent the top of my bread from getting soggy in the Instant Pot
A: To prevent condensation from dripping onto the bread, loosely cover your loaf pan with aluminum foil before placing it into the Instant Pot. This helps create a more even texture.
Q: Can I add other ingredients like nuts or chocolate
A: Yes, you can easily customize this bread. Feel free to fold in about a half cup of chocolate chips, chopped walnuts, or a teaspoon of cinnamon to the batter for extra flavor and texture.
