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Export 8 ingredients for grocery delivery
Step 1
In a medium bowl, combine baking soda in the sour cream. Set aside to allow the baking soda to dissolve.
Step 2
Coat the inside of a 6-cup bundt pan with non-stick spray.
Step 3
Using an electric mixer, cream the butter with the sugar in a large bowl until thoroughly combined. Add the eggs one at a time and beat until uniform.
Step 4
Add the baking powder, bananas and vanilla extract to the sour cream mixture and stir to combine, then fold into the mixing bowl with butter/sugar mixture.
Step 5
Add the flour and stir until just combined. Do not overmix.
Step 6
Pour batter into the bundt pan and cover loosely with foil--do not seal.
Step 7
Put 1 1/2 cups of water and the trivet in the Instant Pot. Carefully lower the bundt pan onto the trivet.
Step 8
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 45 minutes.
Step 9
When the time is up, let the pressure naturally release until the pin drops (typically 15-20 minutes), then carefully remove the pan from the Instant Pot and let cool for 5-10 minutes.
Step 10
Turn out onto a plate while still warm.
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