Pressure Cooker Grandma Mills' Banana Nut Bread

Banana Nut Bread made in a pressure cooker?  Yes!  This recipe produces a delicious, moist bread with a tender crumb through and through.  No heating up the kitchen and perfect results every time!

Pressure Cooker Grandma Mills' Banana Nut Bread

Yield:  8 servings

Approximate Total Time:  1 hour, 50 minutes 

Electric Pressure Cooker Size:  6 quarts

Jill Selkowitz is a well-respected blogger and cookbook author.  Her website, This Old Gal, has tried and true recipes including this one for Pressure Cooker Grandma Mills' Banana Nut Bread found here:  https://thisoldgal.com/pressure-cooker-grandma-mills-banana-nut-bread/

Notes:

*I use 1/2 tsp. regular table salt instead of sea salt.

*Spray the 6-cup bundt pan with a baking spray that contains flour like Baker's Joy.  

*I lightly cover my pan with a piece of foil sprayed with cooking spray like Pam.  Place the sprayed side down over the pan.  The bread will rise so don't crimp the edges of the foil down tightly over the pan.

*For the 6-cup bundt pan, cook at high pressure for 55 minutes.  After the pressure is released from the pot, remove the bundt pan.  Carefully remove foil and let banana bread rest for 15 minutes.  To unmold, place a large plate on top of the bundt pan, and invert the pan in one fluid motion, holding the plate tightly to the pan.

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