Step 1

With nonstick cooking spray, grease a 7.5 inch springform pan.

Step 2

In a medium sized bowl whisk together the flour, salt, cinnamon, and baking soda. Set aside.

Step 3

In another bowl, cream the brown sugar, white sugar, and butter together in a mixer until fluffy.

Step 4

Mash the bananas and mix together with the eggs and vanilla until well blended. Mix in the butter and sugar mixture.

Step 5

Add the dry ingredients to the wet ingredients and beat together until combined. The batter will be somewhat thick. Do not overmix.

Step 6

Stir in nuts, and sprinkle some on top. Pour the batter into the springform pan. With a spatula smooth out the top.

Step 7

With aluminum foil cover the springform pan. Place on a trivet with handles (or create a sling using aluminum foil.)

Step 8

Add some water to the liner of the Instant Pot. Carefully lower the trivet with the bread into the liner.

Step 9

Program the Instant Pot for 50 minutes on manual or“pressure cook.” When the cook cycle is complete, perform a quick release of the pressure. Remove the lid.

Step 10

Lift the trivet from the Instant Pot. Remove the aluminum foil and allow the bread to rest.

Step 11

Once cooled, release the springform pan sides. Cut into wedges and serve.