Recommended links here are independently selected by our editors. We may earn a commission when you buy something through them.
Advertisement - Continue Reading Below
Soft, warm, and gently sweet, this banana bread feels like comfort in its purest form. Each bite melts into a moist, tender crumb, rich with the natural sweetness of ripe bananas and a light hint of vanilla that lingers softly. There’s a delicate balance here—just sweet enough, with a subtle depth from the eggs and oil that gives it a smooth, almost velvety texture.
The aroma alone wraps around you—warm, slightly caramel-like, with that familiar home-baked scent that feels nostalgic and calming. It’s the kind of treat that pairs effortlessly with a quiet morning coffee or a slow afternoon break, where everything feels a little softer, a little slower.
Advertisement - Continue Reading Below
Banana Bread
4.29 from 7 ratings
There’s something quietly comforting about this banana bread—the kind of warmth that fills your kitchen before you even take the first bite. The aroma of ripe bananas softens into a sweet, almost caramel-like scent, wrapping around hints of vanilla and that gentle, homey richness you only get from a freshly baked loaf.
Peel the bananas and place them in a bowl with a little salt, then mash until smooth.
Beat the eggs, vanilla extract, and granulated sugar until light and fluffy.
Add the corn oil and mix well.
Add the mashed bananas and mix until well combined.
Add the sifted ingredients and stir again until fully incorporated.
Pour into a lined pan.
Place a clean kitchen cloth in the pressure cooker. Insert the rack and add water.
Place the pan into the pressure cooker and close the lid.
Turn the knob to 'STEAM'. Press 'STEAM' for 30 minutes and turn it ON.
When the pressure cooker beeps, release the steam pressure. When the whistling sound stops, press OFF and slowly open the lid. Let the cake cool before serving.
Peel the bananas and place them in a bowl with a little salt, then mash until smooth.
Beat the eggs, vanilla extract, and granulated sugar until light and fluffy.
Add the corn oil and mix well.
Add the mashed bananas and mix until well combined.
Add the sifted ingredients and stir again until fully incorporated.
Pour into a lined pan.
Place a clean kitchen cloth in the pressure cooker. Insert the rack and add water.
Place the pan into the pressure cooker and close the lid.
Turn the knob to 'STEAM'. Press 'STEAM' for 30 minutes and turn it ON.
When the pressure cooker beeps, release the steam pressure. When the whistling sound stops, press OFF and slowly open the lid. Let the cake cool before serving.
The secret to making good banana bread is using very ripe bananas, properly creaming the eggs and sugar, and avoiding overmixing the batter to keep the texture soft and moist.
Common mistakes when making banana bread include using underripe bananas, overmixing the batter, adding too much flour, using inactive leavening agents, and opening the cooker too early which can cause the bread to collapse.
Brown sugar is generally better for banana bread because it adds more moisture and a deeper flavor, although combining it with white sugar gives a balanced result.
It is better to use oil for banana bread if you want a softer and more moist texture, while butter is preferred if you want a richer flavor.
You can add ingredients like cinnamon, nutmeg, chocolate chips, nuts, or yogurt to enhance the flavor and texture of banana bread.
Banana bread is usually baked at either 325°F for more even cooking or 350°F for a quicker rise, but since our recipe uses steaming, maintaining consistent steam is more important than temperature.
The best substitute for shortening in banana bread is oil or butter, as both provide good moisture and texture.
Professional bakers do use shortening in certain recipes for stability, but they typically prefer butter or oil for banana bread to achieve better flavor.
Yes, 1 cup of butter can replace 1 cup of shortening, but butter contains water so it will produce a slightly softer and more flavorful result compared to shortening.
Peel the bananas and place them in a bowl with a little salt, then mash until smooth.
2
Beat the eggs, vanilla extract, and granulated sugar until light and fluffy.
3
Add the corn oil and mix well.
4
Add the mashed bananas and mix until well combined.
5
Add the sifted ingredients and stir again until fully incorporated.
6
Pour into a lined pan.
7
Place a clean kitchen cloth in the pressure cooker. Insert the rack and add water.
8
Place the pan into the pressure cooker and close the lid.
9
Turn the knob to 'STEAM'. Press 'STEAM' for 30 minutes and turn it ON.
10
When the pressure cooker beeps, release the steam pressure. When the whistling sound stops, press OFF and slowly open the lid. Let the cake cool before serving.
Recipe Ratings without Review
No ratings without review found.