Use a potato masher or fork to mash the bananas in a large mixing bowl.
Add the eggs, sweetener, maple syrup, ghee or coconut oil, applesauce, vanilla, cinnamon, baking powder, baking soda, and salt. Use a stand or hand mixer and beat on low to medium speed until well blended.
Add the flour and mix on low until combined.
Grease a 6-cup Bundt pan with nonstick cooking spray (don’t forget to grease the center). Pour the batter in and lightly cover with aluminum foil. Poke a hole through the foil in the center of the pan so the steam can pass through it.
Place the trivet in the Instant Pot, pour in 2 cups of water, and carefully lower the Bundt pan onto the trivet. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook at High Pressure for 55 minutes. When done, allow a 10-minute natural release followed by a quick release. Let cool for 20 minutes (see Jeff’s Tip).
Lightly loosen the edges of the Bundt with a silicone spatula. Cover the lip of the pan with a large plate and carefully flip it so the banana bread slides out onto it. Slice and serve!