Steaming Bananas: Pressure Cooker Method For Quick, Easy Treats

Steaming bananas in a pressure cooker is a great way to make a tasty treat without turning on your oven. You can steam bananas in a pressure cooker by mashing them into a batter and then cooking them in a pan within the pressure cooker. This method is known as Pot-in-Pot (PIP) cooking. The pan with the food sits on a rack above the water in the pressure cooker. This technique is perfect for recipes that are too thick to put directly into the pressure cooker, such as banana bread.

How to steam bananas in a pressure cooker to make banana bread

Steaming bananas in a pressure cooker is a great way to make banana bread without using an oven. Here is a step-by-step guide to help you get started:

Ingredients and Equipment:

• Ripe or overripe bananas
• Pressure cooker
• Mixing bowls
• Measuring cups and spoons
• Hand mixer or fork
• Cake pan (6-inch or 7-inch)
• Aluminium foil
• Trivet or bakeware sling
• Water
• Optional: cinnamon, sugar, butter, eggs, vanilla extract, flour, baking soda, baking powder, salt

Step 1: Prepare the Bananas

Start by mashing the bananas in a mixing bowl. You can use a fork or a hand mixer for this step. If your bananas are not ripe enough, you can quickly ripen them by placing unpeeled bananas in an oven set at 280-300°F for 20-30 minutes.

Step 2: Mix the Ingredients

In a separate bowl, mix the mashed bananas with softened butter, sugar, and any other optional ingredients such as eggs, vanilla extract, cinnamon, and flour. Beat the mixture until it is well combined.

Step 3: Prepare the Cake Pan

Grease a 6-inch or 7-inch cake pan with butter or baking spray. Pour the batter into the prepared cake pan. Cover the pan with aluminium foil, leaving some room for the bread to rise.

Step 4: Prepare the Pressure Cooker

Add water to the inner liner of your pressure cooker. The amount of water may vary depending on the size of your cooker; typically, you will need around 1.5 to 2 cups of water. Place the trivet or bakeware sling in the cooker, and carefully lower the cake pan onto it.

Step 5: Cook the Banana Bread

Close the lid of the pressure cooker and set the steam release knob to the sealing position. Set the cooker to High Pressure and cook for 40- 60 minutes, depending on the recipe you are following. After the cooking time is complete, allow the pot to sit undisturbed for a natural release of pressure for 15-20 minutes. Then, turn the steam release knob to the venting position to release any remaining steam.

Step 6: Cool and Serve

Carefully remove the cake pan from the pressure cooker and uncover it. Let the banana bread cool in the pan for about 10 minutes before removing it. You can use a sturdy glass jar or cup to push the cake plate up and release the bread from the pan. Serve the banana bread warm or let it cool completely before slicing and serving.

Tips:

• It is important to wrap the cake pan tightly with foil to prevent moisture from the water in the pressure cooker from making your bread soggy.
• Always use measuring cups and spoons to add ingredients, as slight changes in quantity can affect the rising of the bread.
• For a delicious twist, you can add mix-ins to the batter before baking, such as mini chocolate chips, white chocolate chunks, or nuts.

The best type of pan to use for steaming bananas in a pressure cooker

When cooking banana bread in a pressure cooker, the pan with the food sits on a rack above the water in the pot. This is known as the Pot-in-Pot (PIP) method of pressure cooking. This method is suitable for recipes that are too thick to put directly into the pressure cooker pot or cannot be watered down.

When preparing to cook banana bread in a pressure cooker, it is important to use fully ripe bananas. If your bananas are not ripe, you can quickly ripen them by placing unpeeled bananas in an oven set to between 280 and 300°F for 10 to 30 minutes.

To make banana bread in a pressure cooker, you will need the following ingredients:

• Ripe bananas
• Butter
• Buttermilk or sour cream
• All-purpose flour
• Baking soda
• Baking powder
• Cinnamon
• Salt
• Eggs
• Vanilla extract
• Sugar (optional)

How to remove banana bread from a push pan

To remove banana bread from a push pan, you must first let the bread cool down. This will ensure that the bread doesn't stick to the pan and crumble apart when you try to remove it. Typically, 15 minutes is enough time for the bread to cool down. You can speed up the process by placing the bread in a well-ventilated area or by turning on a fan.

Once the bread has cooled, put on oven mitts to protect your hands. Place pot holders on the counter, as you will be putting the banana bread on them temporarily. Hold the bread pan and tip it upside down. Use your free hand to guide the bread out of the pan safely. Hold it just above the pot holders so that it will slide down onto them. Usually, the bread will slide out easily, but if it doesn't, you can use a thin knife or a spatula to help guide it out of the pan.

If the bread is still stuck, you can try cooling the bread pan in water. Fill your sink with a few inches of water, making sure that the water doesn't touch the bread. Leave the pan in the water for about three minutes to help loosen the bread.

How to ripen bananas in an oven

If you're in a hurry to ripen bananas for baking, you can use your oven. This method softens the bananas and makes them perfect for mashing and adding to batter. However, it's important to note that the oven isn't truly ripening the bananas in the traditional sense, as it doesn't convert starch to sugar to the same degree as natural ripening. Therefore, it's best to use this method as a last resort when natural ripening isn't an option.

Here's a step-by-step guide to ripening bananas in your oven:

• Preheat your oven to around 300°F.
• Line a baking sheet with parchment paper or foil. This step is optional but recommended, as it makes cleanup easier and prevents the sugars in any leaked juice from burning on your tray.
• Place the unpeeled bananas on the prepared baking sheet, leaving some space between them. Make sure to remove any stickers.
• Bake the bananas for 15 to 40 minutes, depending on their initial ripeness. They are done when the peels turn black and the fruit is soft.
• Let the bananas cool before handling them. You can speed up the cooling process by peeling and mashing them.
• Use the cooled, mashed bananas in your desired recipe.

It's important to note that this method is not suitable for bananas you plan to eat raw. The texture will be too mushy for a pleasant snacking experience. Additionally, it's best to start with bananas that are already somewhat ripe, as very underripe or green bananas won't have developed enough sugars and flavour to be useful in baked goods, even after baking.

How to make a cinnamon sugar crust for banana bread

A cinnamon sugar crust can take your banana bread to the next level. The cinnamon sugar topping gets crunchy in the oven and adds a delicious flavour to the bread. Here is a simple way to make a cinnamon sugar crust for your banana bread.

Firstly, you will need to preheat your oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick cooking spray.

Next, prepare the cinnamon sugar mixture by combining 1/2 cup of sugar with 1 tablespoon of cinnamon. You can adjust the amount of cinnamon to your taste, but adding a generous amount will ensure that it comes through in the final product.

Now, it's time to assemble the banana bread. Pour half of your banana bread batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture on top, creating an even layer. Then, add the remaining batter and sprinkle the rest of the cinnamon sugar on top.

Place the pan in the preheated oven and bake for around 40-45 minutes, or until a toothpick inserted into the centre comes out clean. The loaf should be puffed up with a golden sugar crust and have large cracks on the surface.

Let the bread cool in the pan for about 20-30 minutes before removing it and slicing it. This cinnamon sugar crust will add a delightful crunch and flavour to your banana bread!

Frequently asked questions