• In a small bowl, add and dissolve baking soda to *buttermilk. Let it activate for a few minutes. Move onto next step while this rests. (This will help create a nice rise to the bread).
• With a mixer, cream butter and sugar together until well combined. While mixing, add eggs, one at a time. Add vanilla, mashed bananas and buttermilk mixture. Make sure to scrape out any remaining baking soda from the bottom of bowl into the batter. Add flour and mix well.
• Spray pan with nonstick spray with flour. Or grease the sides with regular non stick spray and manually add 2 tbsp flour to pan and tap it around to coat the pan (dump remaining loose dusting flour).
• Pour batter into pan. This recipe should fill the pan to 1/2-3/4 amount. (Filling any higher and you’ll end up with it being too full and foil sticking to the top.)
• Cover the pan with foil to prevent condensation entering into batter. Make a foil sling using sheet of foil about 18-20" long. Fold in half length wise, and then fold in half lengthwise again. Or use a silicone sling with handles to help lower and lift the bundt pan out of the Instant Pot.
• Placet trivet (with handles up on the sides) in bottom of Instant Pot. Add 1 cup water. Place foil sling into the Instant Pot on top of trivet. Place the bundt pan onto the trivet, making sure foil stays secure on top and foil sling handles are above the bundt pan.
• SWITCH SEALING RING on the lid to your sweet one and take the savory smelling one off. Make sure new ring is secure and place lid on Instant Pot, turning valve to sealing.
• Cook on high for 50 minutes. Allow pressure to release naturally for 10 minutes. Quick release any remaining pressure.
• Carefully open lid to avoid any condensation dripping onto the banana bread. Use foil sling handles (or silicone sling handles) to pull up the banana bread pan. Place on cooking rack. Carefully remove foil without letting water drip into pan. 
• Let cool for 10 minutes before removing from pan. Loosen edges with a thin soft tip spatula, if needed (no metal it’ll scratch the pan). Flip bread onto a serving plate and enjoy warm!

*Homemade Buttermilk Recipe:

• In a small bowl, combine 2 tbsp regular/whole milk (not skim) and add a splash of lemon juice (I use the store bought concentrate bottle) or white vinegar will work. Let sit for 5 minutes, until you see it curdle. Now it’s homemade buttermilk and ready for the baking soda step above!