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Instant Pot Chocolate Chip Banana Cake Recipe Instant Pot Chocolate Chip Banana Cake Recipe

Recipe

Instant Pot Chocolate Chip Banana Cake Recipe

Written by: Lucas Johnson

This Instant Pot Chocolate Chip Banana Cake is my go-to comfort food. It's moist, packed with banana flavor, and studded with chocolate chips. A sweet treat that's easy to whip up!

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Boy, do I have a treat for you today! We're whipping up a tender, moist chocolate chip banana cake in our trusty Instant Pot. No need for any special skills or fancy equipment. Just simple baking ingredients and your pot. With ripe bananas and chocolate chips creating a perfect harmony of flavors, you'll be craving for more even before you're done with the first slice. Let's get baking, shall we?

Ingredients for Chocolate Chip Banana Cake in the Instant Pot

  • Ripe bananas: Sweetness and moisture, provide natural sweetness and help keep the cake moist during cooking.
  • Sugar: Adds sweetness, essential for flavor and browning of the cake during the cooking process.
  • Vegetable oil: Moisture and tenderness, helps keep the cake moist and tender, enhancing the texture of the final cake.
  • Vanilla extract: Flavor enhancement, adds a subtle vanilla flavor that complements the sweetness of the bananas and chocolate chips.
  • All-purpose flour: Structure and texture, provides the base for the cake batter and helps give the cake structure.
  • Baking powder: Leavening agent, helps the cake rise and become light and fluffy during the cooking process.
  • Baking soda: Leavening agent, reacts with the acid in the bananas to help the cake rise and become fluffy.
  • Chocolate chips: Added sweetness and texture, provide bursts of chocolate flavor and gooey texture throughout the cake.

Essential Tools for Making This Instant Pot Cake Recipe

  • Instant Pot: Essential for pressure cooking the cake quickly and efficiently.
  • 7-inch cake pan: Needed to hold the cake batter and fit inside the Instant Pot for cooking.

Serves: 8 people

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Ingredients:

  • 2 ripe bananas, mashed
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Instructions:

  1. In a mixing bowl, combine mashed bananas, sugar, vegetable oil, and vanilla extract.
  2. Add flour, baking powder, baking soda, and salt to the banana mixture. Mix until just combined.
  3. Fold in chocolate chips.
  4. Pour the batter into a greased 7-inch cake pan that fits in the Instant Pot.
  5. Add 1 cup of water to the Instant Pot and place the trivet inside.
  6. Carefully lower the cake pan onto the trivet.
  7. Close the lid, set the valve to sealing, and cook on high pressure for 45 minutes.
  8. Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
  9. Carefully remove the cake from the Instant Pot and let it cool before slicing and serving.

Nutritional value:

Per Serving in Calories: 250 kcal | Carbohydrates: 40 g | Protein: 3 g | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 200 mg | Dietary Fiber: 2 g | Sugar: 18 g | Calcium: 30 mg | Potassium: 180 mg | Iron: 2 mg | Vitamin A: 50 µg | Vitamin C: 5 mg

Can You Make Instant Pot Chocolate Chip Banana Cake Ahead of Time?

Make Ahead Instructions

  • Prepare the cake batter as directed in the recipe.
  • Pour the batter into a greased cake pan.
  • Cover the pan with plastic wrap and store it in the refrigerator for up to 24 hours.
  • When ready to bake, follow the cooking instructions from the recipe.

Freezing Instructions

  • Allow the cake to cool completely after baking.
  • Wrap the cake tightly in plastic wrap or aluminum foil.
  • Place the wrapped cake in a freezer-safe container or bag.
  • Label the container with the date and freeze for up to 3 months.
  • Thaw the cake in the refrigerator overnight before serving.

One interesting fact about this instant pot chocolate chip banana cake recipe is that you can enhance the flavor by adding a tablespoon of rum to the batter before cooking. The rum adds a subtle depth of flavor that complements the sweetness of the bananas and chocolate chips.

Common Questions About This Instant Pot Dessert Recipe

FAQ:
Can I use whole wheat flour instead of all-purpose flour in this recipe?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be slightly denser.
Can I omit the chocolate chips from the recipe?
Certainly! You can leave out the chocolate chips or replace them with nuts or dried fruit for a different flavor.
How can I make this recipe vegan-friendly?
To make this recipe vegan-friendly, use dairy-free chocolate chips and ensure the sugar you use is vegan-friendly.
Can I use a larger cake pan if it fits in my instant pot?
Yes, you can use a larger cake pan, but you may need to adjust the cooking time accordingly.
Can I add nuts to this banana cake recipe?
Absolutely! Feel free to add chopped nuts like walnuts or pecans to the batter for extra crunch and flavor.

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