instant pot chocolate chip banana bread
Print

Instant Pot Chocolate Chip Banana Bread

A great grab and go breakfast that uses leftover produce, and can be made ahead for meal prep! Filled with chocolate this bread turns out dense and perfect each time. 
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 2 minutes
Resting Time 15 minutes
Total Time 1 hour 7 minutes
Servings 12 servings
Calories 240kcal
Author Tina

Ingredients

  • 2 large bananas mashed
  • 1/3 cup unsalted butter melted
  • 1 tsp baking soda
  • 1 pinch salt generous
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 cups flour
  • 1 1/2 cups water for cooking in Instant Pot

Instructions

  • Combine all ingredients into a bowl or mixer until well mixed. 
  • Butter a 7-inch Bundt pan, and pour batter in evenly. A 7-inch round pan may be used, but not a glass bowl. 
  • Put 1 1/2 cups water into the Instant Pot, lower Bundt pan on rack into the pot. Cook on high pressure for 47 minutes with a 15 minute natural pressure release. If using a 7-inch round pan increase high pressure time to 60 minutes.
  • Remove to a wire rack to cool for 15-minutes then remove from pan. 
  • Serve immediately, or store in an airtight container for up to one week. 

Nutrition

Serving: 1piece | Calories: 240kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 123mg | Potassium: 145mg | Fiber: 1g | Sugar: 21g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1.1mg