Last updated on July 30th, 2018 at 08:27 pm
An easy Banana French Toast Instant Pot Recipe. This is a fast way to make delicious french toast in a pressure cooker. You’ll love this one pot breakfast recipe that’s perfect for a quick family meal!
Easy Banana French Toast Instant Pot recipe!
I’m excited to share my recipe for Instant Pot Banana French Toast! This simple recipe is probably one of my most favorite pressure cooker recipes to make along with this amazing 10 Minute Instant Pot Potato Soup.
Have you gotten into the Instant Pot pressure cooker craze yet? We are totally hooked at how fast it makes meals! I’m thrilled at how well this Banana French Toast turned out! We love french toast and this simple breakfast recipe is perfect for a quick family meal or brunch. It only takes 10-15 minutes to prepare, then the Instant Pot does the rest! What would normally take 40 minutes to bake in the oven, or 5-6 hours in a slow cooker, this french toast bake only takes 25 minutes to make in a pressure cooker!
More Recipes and Party Ideas
Originally published February 3, 2017
I haven’t seen a recipe for french toast in a pressure cooker yet, so I tested it out this week. I was very pleased that it turned out soft and delicious, similar to bread pudding.
Topped with bananas, nuts and maple syrup, this Banana French Toast might end up being one of your favorite pressure cooker dishes! Don’t like bananas? Just leave them out and this recipe will still be delicious!
I’ll be making more Instant Pot recipes soon…be sure to click here to subscribe to my emails so you don’t miss a thing!
How to Make Banana French Toast in an Instant Pot
You’ll need to add water to your pressure cooker, so this recipe will be prepared in a baking dish that you place inside of the pressure cooker pot. I have the 8 qt Instant Pot and used a 1 1/2 qt. round glass baking dish.
First, cut 6 pieces of french bread into cubes. Day old bread that is starting to harden is best. My french bread was pre-sliced in about 3/4 inch slices.
Add a layer of bread and sliced bananas to a greased baking dish.
Sprinkle the bananas with brown sugar, then spread softened cream cheese over the layer. Add another layer of bread and top with more bananas and brown sugar.
Now mix the eggs, milk, sugar, vanilla and cinnamon together and pour over the bread. Top with chilled slices of butter and sprinkle with chopped nuts.
It’s already starting to look tasty!
Water is needed to add pressure to the pot so it will cook. Pour 3/4 cup water into the pressure cooker pot and place a trivet or pot lifter in the bottom of the pot.
My Instant Pot came with a trivet. If you don’t have anything to lift the pan out of the hot pressure cooker, make a sling out of of a large foil strip.
After you lock the lid in place, you’re ready to turn on the pot. This is where it gets exciting!
Since I was testing this recipe, I just pushed the Porridge button which automatically sets the Instant Pot to cook for 20 minutes on high pressure. I did not add more time, but I did let it stay in the pot for 5 minutes to warm before removing the lid. It turned out great!
If you have a different pressure cooker, select High Pressure and set the timer for 25 minutes.
When you remove your baking dish from the pot, let it set for 5-8 minutes before serving.
The photo below is what the french toast comes out looking like in a pressure cooker. NOT the prettiest of dishes, but that’s where you get creative by adding slices of bananas, nuts and maple syrup!
If you want a crispy topping, put the dish under the broiler in your oven to brown the top.
See how good it looks after it’s all fixed up? Get creative and top with your favorite berries if you’d like more fruit.
This Instant Pot recipe is perfect for a quick family meal or when your oven is full and you need to make more dishes for entertaining. I hope you enjoy it!
Did you try this recipe? Share your photos!
Instant Pot Banna French Toast Recipe
Instant Pot Banana French Toast
Ingredients
- 6 slices french bread cut into 3/4 inch cubes
- 4 bananas sliced
- 2 tablespoons brown sugar
- 1/4 cup cream cheese
- 3 eggs
- 1/4 cup milk
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter chilled and sliced
- 1/4 cup pecans chopped
- Pure maple syrup optional
Instructions
- Slice french bread into cubes.
- Grease a 1 1/2 QT round baking dish or cake pan for the 8 qt Instant Pot. If you have a smaller pressure cooking pot, use a baking dish that will fit inside of the pot.
- Add a layer of bread to the bowl.
- Layer one sliced banana over the bread, then sprinkle one tablespoon of brown sugar over the bananas.
- In a microwave, melt the cream cheese 30-45 seconds until it’s creamy enough to spread. Cover the bananas and bread with cream cheese.
- Add the rest of the bread to the bowl and layer one more sliced banana over the bread.
- Sprinkle one tablespoon of brown sugar over the bananas and half of the pecans over the top.
- Place sliced butter pieces over the bread as the top layer.
- In a mixing bowl, beat the eggs with a whisk. Whisk milk, white sugar, vanilla, and cinnamon into egg mixture.
- Pour egg mixture over the bread, making sure to coat the bread well.
- Pour 3/4 cup water into the pressure cooker pot and place a trivet or pot lifter in the bottom of the pot. If you don’t have a trivet to lift the pan out of the hot pressure cooker, make a sling out of of a large foil strip.
- Center the pan on the trivet or foil strip and lower it into the pressure cooker.
- Lock the lid in place. Select High Pressure and set the timer for 25 minutes. If using an Instant Pot, select the porridge button, then add 5 minutes to the cook time.
- When timer goes off, turn off the pressure cooker and turn the steam release valve to “venting” to release the pressure. Keep french toast pan in pressure cooker to warm for 5 minutes before removing lid. After 5 minutes and the pressure valve has dropped, remove lid and remove dish from pressure cooking pot.
- Let set for another 5 minutes, then top with sliced bananas, nuts and maple syrup before serving.
Notes
Did you make this recipe? Let me know by leaving a comment and rating the recipe below.
Get featured! Just take a picture and share on our Facebook Page for a chance to be bragged about in my newsletter! You can also tag @LivingLocurto and #LivingLocurto on Instagram. Fun!
You might also like these recipes…
10 Minute Baked Potato Soup
Overnight Cranberry-Blueberry French Toast
Nutella Stuffed French Toast
60 Slow Cooker Dinner ideas!
You might also like these recipe ideas:
bestblenderpro says
The Best Blender. Our pick. Vitamix 5200. The best blender. Runner-up. Oster Versa Performance Blender. A more affordable but less durable blender. Also great. Cleanblend Blender. Powerful blender motor, shorter warranty. Budget pick. Need More?Visit bestblenderpro.com
Molly says
Great recipe! I used a 6 qt Pot and followed recipe closely. It was very good and we drowned it in Maple syrup. I’m curious, though, in the photos where the yellow looking sauce is coming from. We had none of that, if anything just a tad on the dry side. I wonder if I used more bread and the bread soaked up any sauce that was forming. (The cream cheese layer stayed mostly in tact, but it was tasty). Thanks for a great recipe!
Amy Locurto says
The sauce in the photo is maple syrup. Glad you enjoyed this recipe!!!
Martin Green says
I’m sure this is delicious, but there is nothing “French Toast” about this recipe. More like French Bread Pudding. Actual French Toast is just egg soaked sliced bread cooked on a griddle and takes less than 10 minutes to make.
That said, you just got featured in a Wise Bread article… https://www.wisebread.com/8-things-you-can-make-in-an-instant-pot-to-save-money
Terri says
Worked like a charm. I followed the pictures directions so missed that I needed to melt the cream cheese which I was going to do this time I make it. I think I will substitute apples instead of bananas – they just didn’t look that appetizing to me eventhough they tasted fine. Thanks, I will be making ahead but cooking at church brunch – only so much space in the church ovens to keep things warm!
Lynn says
I made this for breakfast yesterday for my family. They really enjoyed it. It was easy to assemble and I made two batches in stackable pans. Thanks for the recipe and I will redo with blueberries.
Bonnie says
This was so yummy! We actually healthified it by using an isagenix breakfast vanilla isalean shake as the cream mixture to pour on top of the bread instead & it still turned out so moist & so yummy!! We just wanted to add some extr protein & nutrients & less calories. Thanks so much for creating & sharing!
Amy Locurto says
Glad you enjoyed the french toast. Love your idea!
Wendy Mccammon says
I just did it with maple flavored bagels day old … nice and hearty… in a 7 by 2 and 3/4 springform pan set down on trivet …. 8 quart Ultra …. glass lid from a small pot i had for cover.
Took 30 start to finish… porridge on high power. Let natural release about 12 minutes then get out … let sit 5 min.
Also greased my glass dish with coconut oil before cooking in it . ??
Wendy Mccammon says
Whoops didn’t mean the ?? Marks .
Sorry . My error.
Wendy Mccammon says
I used an 8 quart ultra so i extended the time an extra 10 minutes right from the start. Used porridge button high power 30 minutes.
Also used half cup of aunt jemima original instead of the brown sugar cause i was out…. turned out Fantastic . !! Thank you for sharing this !!
Heather says
Can I prep the baking dish (without the egg mixture) the night before?
Amy Locurto says
Yes, the bananas lose their color and not pretty, which is why I did step by step photos and suggested serving with fresh bananas to make it look prettier. I’m not sure how yours came out so much more soggy than usual? Could be many factors, size of eggs, type of bread, etc. Thanks for trying it. Pressure cooker recipes can be tricky and best to be tested before a party for sure.
Toni says
Hello,
I have a 6 quart instant pot, what size dish do you suggest using for this recipe? I would love to try this!
http://b6squeakyclean.com/ says
Kan du være med meg Ã¥ prute? Er helt hÃ¥pløs pÃ¥ det. Og at de tar blodpriser pÃ¥ juletrær, er helt sant . Likevel kjøper vi. Det er kanskje det raserte…
Jennifer says
Made this in my Crock Pot Express this morning. Came out fantastic! It doesn’t have a manual button, but the Chili/Beans button is the most customizable and is automatically on high, so I did that button for 20 minutes, let it sit on warm for 5, released the remaining pressure and broiled as recommended. I used a round Pyrex on the trivet. Is there an oven recipe? My aunt doesn’t have a pressure cooker and wants to make it at home. Thanks!
Amy Locurto says
Thanks for letting me know. Glad you enjoyed this recipe. Tell your aunt she can bake in the oven at 350 degrees for 40-45 minutes until brown. The Instant Pot just speeds up the process.
Angela says
I tried this and loved it! Thank you!
Amy Locurto says
Yay! Glad you loved it. Thanks:-)
Amy Locurto says
Yay! Glad you enjoyed it!
Candice Chamberlin says
Do you have to use french bread?
Amy Locurto says
You don’t have to, if you try something else let me know how it goes!
Lorrie says
I always use whole grain bread for everything. Bread pudding, french toast, turkey dressing. Might need a touch more liquid.
Amy Locurto says
Thanks Lorrie!
Sabrina says
this was just featured on foodiecrush, with a group of slow cooker recipes for December, so I’m just seeing this now and have to thank you for such a creative slow cooker breakfast recipe that’s now in my breakfast recipe armory, so thank you!
Amy Locurto says
Yay! I didn’t know it was featured, I’ll have to go check it out! Glad you enjoyed it.
bcmack24 says
I tried this recipe this morning and followed every step above but for some reason, the middle of the dish had a significant amount of runny eggs still. Any insight on why?
Amy Locurto says
It could be several reasons. The brand of pressure cooker, size of eggs, type of bread… when this happens, you can add more time to the pressure cooker or bake in the oven for a little while.