Pressure Cooker Grandma Mills' Banana Nut Bread

• Produce

  • 3 Banana, medium

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 4 oz Chocolate chips
  • 1/2 tsp Salt
  • 1 cup Sugar

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1/2 cup Butter

• Desserts

  • 4 oz Toffee chips

• Other

  • 6 cup Bundt pan

Found on thisoldgal.com

Description

Directions

• In a medium bowl, mix together butter, sugar and eggs.
• Beat at high speed until light and creamy, making sure to scrape the sides of the bowl, so that all sugar is mixed into the butter and eggs.
• Add the mashed bananas and mix to combine.
• Add all dry ingredients, except walnuts and beat until just combined.
• Fold in walnuts and/or chips, if using.
• Pour into greased/floured 8 inch loaf pan.
• Bake at 350° 60-70 minutes.
• Remove from pan and cool on rack.
• Grease a 6 cup Bundt Pan
• Line the bottom with a parchment round or paper, if you like.
• Pour in batter and smooth it out so batter is level.
• Add 1.5 cups of water into Pressure Cooker cooking pot.
• Place Trivet in Pressure Cooker cooking pot.
• Place cake pan on Trivet. Lightly cover the pan with a piece of paper towel and then a piece of foil.
• Lock on lid and close Pressure Valve.
• Cook at High Pressure for 55-60 minutes.
• When Beep sounds, allow a 10 minute Natural Pressure Release.
• Allow cake to cool in pan.