Step 1

Use a potato masher or fork to mash the bananas in a large mixing bowl.

Step 2

In the same bowl, add the eggs, sweetener, maple syrup, ghee, apple sauce, vanilla, cinnamon, baking powder, baking soda and salt. Use a stand or hand mixer and beat on a low-to-medium speed until combined.

Step 3

Add in the flour and stir on low until combined.

Step 4

Grease a 6-cup bundt pan with non-stick spray (don’t forget to grease the center). Pour the batter in and lightly cover with foil so the foil isn’t directly touching the top of the pan. Poke a hole through the foil in the center of the pan so the steam can pass through it.

Step 5

Add 2 cups water to the Instant Pot, place the pan on the trivet and carefully lower into the Instant Pot. Secure the lid, move the valve to the sealing position and hit Manual or Pressure Cook at high pressure for 55 minutes. Allow a 10-minute natural release when done. Let cool for 20 minutes.

Step 6

Lightly loosen the edges of the bundt with a silicone spatula and cover the lip of the pan with a large plate and carefully flip it so the banana bread slides onto it.

Step 7

Allow to cool for 30 minutes til a few hours before slicing and serving as banana bread tastes best when fully cooled to room temperature!