1cupwaterto bring electric pressure cooker to pressure
Prepare a 7.5 inch springform pan with nonstick cooking spray. (Any cake pan that will fit into the electric pressure cooker will work but cooking time might vary slightly depending on the thickness of the batter.)
Whisk together the flour, salt, baking soda, and cinnamon. Set aside.
In a mixer, cream the butter and sugars together until fluffy.
Stir together the bananas, eggs, and until well blended. Add to the butter and sugars. Mix well.
Add the flour mixture to the wet ingredients and beat together just until combined. Do not overmix. The batter will be somewhat thick.
Stir in nuts, sprinkling some on top.
Transfer the batter to the springform pan and smooth evenly.
Cover the springform pan with aluminum foil and place on a trivet with handles (or create a sling using aluminum foil.)
Pour water into the liner of the electric pressure cooker. Carefully lower the trivet into the liner.
Program the electric pressure cooker for 50 minutes on manual or “pressure cook.” When the cook cycle is complete, perform a quick release of the pressure. Remove the lid and carefully use a towel to remove the liquid from the top of the aluminum foil.
Lift the trivet from the pressure cooker and remove the aluminum foil from the springform pan. Allow the bread to rest until any water that has accumulated on the top of the bread has absorbed or dried.
To serve, release the springform pan sides and cut the bread into wedges.
Use your favorite gluten free flour and check your other ingredients to ensure they are gluten free (vanilla, baking soda, etc.)
Substitute your favorite dairy free margarine in place of the butter.