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|By :Chop Secrets|
|Browse Category||Breakfast, Dessert, Kid-Friendly|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Bananas, Eggs, Sour Cream|
|Prep Time||15 minutes|
|Cook Time||60 minutes|
6 - 8 servings
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
The Ingredients list is missing…
As Schisena has said, there is no ingredient list.
I am very interested in makiing this, I love banana bread! Two questions: 1) please verify that the foil covering the bundt pan loosely is removed prior to pressure cooking, and 2) would the addition of chopped nuts effect the cooking time?
Theres a video with ingredients in it right on the page.
I found the ingredients on the page with the pot icon. Perhaps the recipe has been updated since previous posts. I used my silicone egg bite molds to make mini muffins. Very good!
How do I know how much of what I’m supposed to be using
The ingredients list is found under the basket icon.
The ingredients are there…. just click on the icon of a bag at the bottom of the page.
Where can I get a mold like this? I can’r find it anywhere … I have a 8qrt size
Wow, this turned out perfectly! I halved the quantities to make in my 3Qt Instant Pot and added some chopped walnuts. Also I didn’t bother to cover the cake pan. So fun!
Can you put this on the delay time for 1 1/2 hours?
Turned out perfect!
I found a small bundy pan at TJ Maxx. But you should be able to find one on Amazon.
Used plain yogurt instead of sour cream and made it in pyrex simply store bowl.
I liked it a lot. Kind of had a dense texture which i like. Be sure when you cover it with the foil, that its covered. A part of the foil lifted when I lowered the pan into the IP and the exposed part got a bit soggy from the steam…completely my fault. This kind of reminded me of a steamed pudding. Will be making it again and again.
High or low pressure?
I love it, and so do my students.
This cake is delicious!!
Will make this again and again…