Instant Pot Almond Banana Cake (naturally sweetened)

This is only the second time I tried to bake a cake in the instant pot, and I am really happy with how it has become. My first version was way too moist – not in a good way – but it came on the right balance.

It is tender, keeps well together and has that comforting banana flavor without being too sweet. The texture lands somewhere between banana bread and cake, making it perfect for glaze or as a snack cake.

If you are looking for a healthy Instant Potdessert or want to prevent you from warming up your kitchen, this cake is a great option. It is also ideal for cooking with small spaces, such as in an RV or dormitory.

Ingredients

2 ripe bananas
2 large eggs
¼ cup of honey
3 tablespoons of melted butter or coconut oil
1 teaspoon of vanilla extract
1 teaspoon of lemon juice or apple cider vinegar
¼ teaspoon of salt
1 teaspoon of baking powder
¼ cup of coconut flour
1½ cup of almond flour

Optional joining:

1 teaspoon of cinnamon
Chopped walnuts or pecans
Chocolate chips (optional if included in your diet)

What you need

7-inch spring form or cake pan (fits in your instant pot)
Instant pot with trivet
Mixing bowls and beat or hand mixer
Parchment paper and foil
Coconut oil or butter for entering the pan

How to make it

(Make sure you mine Youtube -self -study video below!)

Step 1: Mix the wet ingredients

In a bowl, beat the bananas, eggs, honey, melted butter, vanilla and lemon juice to slippery. I used a hand mixer for about 2 minutes to absorb air.

Step 2: Add the dry ingredients

Combine in a separate bowl of salt, baking powder, coconut flour and almond flour. Gradually add to the wet mixture to form a thick batter.

Step 3: Prepare the Cakepan

Grease a 7-inch pan and cover the soil if desired. Spread the batter evenly. First cover with parchment and foil then.

Step 4: Pressure chef

Add 1 cup of water to the instant pot, place the trivet in it and put the cake pan on it.

Be cooking High pressure for 40 minutes
Leave the pressure Naturally released for 10-15 minutesThen release quickly

Step 5: Cool and Frost

Let the cake cool in the pan for 10 minutes, loosen and cool it down on a rack before using the glaze.

Glaze

I used my vanilla cashew butter cream frosting, which I also demo in the video demo. It is light, creamy and sweetened with honey – without refined sugar.

You can find the full recipe in my book Do not skip the dessert volume over 2. One batch is enough to cover the top generously (and perhaps the sides, depending on how you like it).

Use the oven instead?

This recipe also works great as a fried cake. The texture will be slightly different – less like a steamed cake – but still delicious.

Cupcakes: Divide into 9-10 muffin cups and bake for 20-22 minutes at 350 ° F
Snack bars: Bake in an 8 × 8 or 9 × 9 pan at 350 ° F for 25 – 30 minutes
Loaf Cake: Bake 35-40 minutes at 350 ° F

Optional joining and variations

This recipe is easy to adjust to your taste:

Add a teaspoon of cinnamon for a seasoned banana flavor
Mix chopped walnuts or pecans for crunch
Stir chocolate chips for a treat (if they are part of your diet)
Use a larger pan in the instant pot for thinner bars in snack style

This instant pot of almond flour banana cake is a great way to use ripe bananas without turning on your oven. Whether you bake in a small kitchen or just curious about the recipes of steamed cake, it is a simple, reliable option that you can adjust and enjoy in many ways.

Let me know if you try. Respond or tag me with your version!

Close-up of a slice of almond flour banana cake with cashew butter glaze on a plate with a pattern

Add bananas, eggs, honey, melted butter (do not pour hot butter directly onto the eggs), vanilla and lemon juice in large mixing bowl
Beat on medium speed for two minutes until the slightly frothy on top
Add coconut flour, baking powder and salt to wet mixture
Beat at low speed until the net is mixed
While beating at low speed mixer, you gradually add the almond flour
Beat on average speed until it is thoroughly combined, scrape the sides if necessary
Grease your Cakepan with coconut oil or butter
If you use a spring shape, cover the outside of the bottom with aluminum foil
Pour batter (it will be thick) into the prepared cake pan and spread in an even layer
Place piece of parchment paper on the top of the pan and then cover loosely with aluminum foil (it does not have to be tight, only covered)
Pour a cup of water into the Instant Pot and place Trivet
Place your covered cake pan on the Trivet
Put the lid on the instant pot and make sure it is sealed on the release
Use cake button set to 40 minutes or push button set at 40 minutes
When the pressure time is up, you allow the natural release for 10 – 15 minutes and then quickly release (also okay to leave the natural release all the time)
Carefully remove the cake from the pot and cool down for 10 – 15 minutes in the pan on the grid
Remove from the pan and let it cool completely before your glaze
Frost cooled cake with vanilla cashew butter cream glaze or glaze of your choice
Save a maximum of five days in airtight container or freeze for up to four months

Founder bee Happy intestine for life

Sherry is a certified holistic intestinal Practioner, author and recipe maker. Sherry started the specific carbohydrate diet in 2000 and has since made delicious, grain and gluten-free recipes. She is the author of the Skip Dessert SCD cooking books.

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Instant Pot Almond Banana Cake (naturally sweetened)

Ingredients

What you need