Step 1

Blend together bananas, butter, sugars, eggs, heavy cream and vanilla extract in blender.

Step 2

Combine flour, baking powder, soda, and salt together and pour in the blended mixture.

Step 3

Spoon in to a 2 to 3-quart soufflé dish or mold (sprayed with non-stick cooking spray) that will fit into your Instant Pot.

Step 4

Place a small trivet (or fashion a little “ring” from aluminum foil) in the Instant Pot, add 1 ½ cups of water, and then place the baking dish on the trivet.

Step 5

Close lid and set valve to sealing. Set on a manual high pressure cooking time of 60 minutes.

Step 6

Allow for a natural pressure release for 15 minutes, and then let the rest of the pressure out if there is any remaining. Use hot pads and the trivet handles to lift the cake dish out of the pressure cooker and set on a wire rack to cool.

Step 7

Once the cake has cooled, it should easily release onto a plate for serving.