80 ml unsweetened plain almond milk or other nondairy milk at room temperature
2 tbsp ﬂaxseed meal
1 tsp pure vanilla extract
3 very ripe medium bananas mashed with a fork
40 g rolled oats
50 g Chopped walnuts
2 tbsp plain ﬂour
1/2 tsp ground cinnamon
1/4 tsp Scant kosher salt
1 1/2 tbsp coconut oil
1 tbsp pure maple syrup
Grease an 8 inch × 4 inch loaf pan or a 7- inch spring form pan with cooking spray or oil and sprinkle with a spoon of ﬂour. Shake to evenly distribute the ﬂour and set the pan aside.
For easy removal of the pan from the Instant Pot, create a foil sling.
In a medium bowl, whisk together the ﬂour, baking powder, baking soda, and salt.
In a large bowl, whisk the melted coconut oil and sugar until incorporated. Stir in the room- temperature almond milk, ﬂaxseed meal, and vanilla until well combined.
Gently stir the dry ingredients into the wet ingredients with a wooden spoon or silicone spatula until just combined, taking care to not overmix. Fold in the mashed bananas with a silicone spatula.
Pour the banana bread batter into the prepared pan and cover the pan tightly with foil. On the counter, place the pan on top of the steamer rack (with the handles facing up) and arrange the foil sling (if using) underneath the steamer rack. Pour 1 cup of water in the inner pot of the Instant Pot. Carefully lower the pan into the inner pot using the foil sling or steamer rack handles. A loaf pan will ﬁt very snugly.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and increase the cook time to 50 minutes.
Meanwhile, prepare the walnut streusel: In a small bowl, mix together the oats, walnuts, ﬂour, cinnamon, and salt. Pour in the melted coconut oil and maple syrup and fold in with a silicone spatula to evenly combine.
Once the 50- minute timer on the Instant Pot has completed and beeps, allow a natural pressure release.
Wearing oven mitts, grasp the foil sling or steamer rack handles and carefully lift the pan out of the Instant Pot. Carefully remove the foil cover without dropping condensation on the bread. Insert a toothpick to ensure the bread is done— it should come out with a few moist crumbs. If the bread needs more time, re- cover the pan with foil, place it back on top of the steamer rack, select the Pressure Cook setting at high pressure, and cook for another 5 minutes; allow a natural pressure release for 5 minutes before performing a quick pressure release.
Once the bread is cooked through, sprinkle the top evenly with the streusel and allow it to cool in the pan for 10 minutes on a wire rack. Then remove the bread from the pan and cool for another 10 minutes on the wire rack before cutting into slices.
TIP: Want to keep this bread nut- free? Omit the walnut streusel (the bread is delicious on its own) and use a nut- free milk such as oat milk or soy milk instead of the almond milk.