4 ripened, mashed bananas
1 stick of butter of choice at room temperature or 1/2 cup of oil of choice
2 cups of unbleached flour
1 TSP baking soda
1/2 TSP of salt (I use Pink Himalayan)
1/2 cup of nuts of choice (optional)
1 cup of water to pour before placing batter in
Place wet ingredients, except water into bowl and mix together. In a different bowl, mix dry ingredients together then blend in wet ingredients.
Pour in water then batter into pot, place lid and make sure it is locked and pressure valve is on “pressure”. Cook on high for 50 minutes. Once timer goes off, move pressure valve to “pressure release” and allow pressure to release for 10 minutes. This will allow the pressure to come out, but also the rice will finish cooking during that time.
Flip pot upside down to let bread fall out, flip over quickly and cut into slices to serve. I toasted mine a bit and put some butter on it. MMMMMM!
Please note: This was my first round, so the picture is not pretty, but the flavor was delicious!