Step 1

In a medium bowl, whisk all the ingredients together up to the banana.

Step 2

In a separate, large bowl, whisk all the remaining ingredients.

Step 3

Whisk the dry ingredients into the wet ingredients until well combined.

Step 4

Line the bottom of a 7x3 inch cake pan with parchment paper (use some oil to stick it down) and brush the sides of the pan as well. Pour the batter into the pan.

Step 5

cover the top of the pan with tinfoil, leaving a little room for expansion of the bread and making sure to crimp the edges to seal the tin foil tightly.

Step 6

Place a trivet into your Instant Pot and pour 1 cup of water into the instant pot. Place the covered pan in, put the lid on the Instant Pot and set to "Sealing"

Step 7

Cook on manual high pressure for 1 hour and 10 minutes. Let steam release naturally.

Step 8

Remove the pan from the Instant Pot and turn the bread onto a cooling rack to cool completely.

Step 9

Slice and DEVOUR