Directions: |
Directions:1) In a medium bowl, combine baking soda in the sour cream. Set aside to allow the baking soda to dissolve.
2) Coat the inside of a 6-cup bundt pan with non-stick spray.
3) Using an electric mixer, cream the butter with the sugar in a large bowl until thoroughly combined. Add the eggs one at a time and beat until uniform.
4) Add the baking powder, bananas and vanilla extract to the sour cream mixture and stir to combine, then fold into the mixing bowl with butter/sugar mixture.
5) Add the flour and stir until just combined. Do not overmix.
6) Pour batter into the bundt pan and cover loosely with foil--do not seal.
7) Put 1 1/2 cups of water and the trivet in the Instant Pot. Carefully lower the bundt pan onto the trivet.
8) Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 45 minutes.
9) When the time is up, let the pressure naturally release until the pin drops (typically 15-20 minutes), then carefully remove the pan from the Instant Pot and let cool for 5-10 minutes.
10) Turn out onto a plate while still warm. |
Personal
Notes: |
Personal
Notes: So I started making this, and as usual, did NOT read the recipe first. So I got stuck at the point where my batter is mixed, but I didn't have a bundt pan that fit in my Instant Pot (I also didn't find one at Walmart when I ran out in a panic looking for one). SO Adapt & Overcome!
I poured my mixed batter into my bundt pan and baked it in the oven at 350ºF for 30 mins. Then I turned the heat down to 300ºF (Because it looked like the outside was cooking faster than the middle) and added 10 minutes. It came out perfect!
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