Instant Pot Chocolate Chip Banana Bread with Bonus Banana Tip!

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It’s the first day of November, and I’m jumping to make pumpkin, turkey, cranberry, and Thanksgiving EVERYTHING! But alas, I have none of those items, so I decided on some chocolate chip banana bread. In making this decision, I discovered my bananas were yellow, and no where near ripe. Some quick googling, and I discovered that bananas can be BAKED to ripen them! Yes SUP fans, BAKED! I popped them in my convection oven (best Christmas present ever!!) at 300° for 30 minutes, and they were perfect! I lined the pan because I had read that they get a little oozey-gooey!

Baked Ripened Bananas

And even better? They taste as if I let them sit on my counter days past their expiration (you know – that date where your loved ones begin questioning if you’ll use them at all, after you keep insisting that you’re going to make banana bread…not that I’ve EVER done that 🙂 ).

So now for the actual bread! This is my FAVORITE way to make it. I’ve adjusted it a few times, and this is the easiest, fastest, and tastiest for me! I make the bread in a 7″ spring form pan that I bought from Amazon (it’s also excellent for cheesecake!! 🙂 )

Mini confession – I made this bread twice specifically for the blog, which is why there are two different breads pictured 🙂 One has more chocolate chips….and one I forgot to put the baking soda in (don’t forget that…. trust me).

Signing off!



Sisters Under Pressure Instant Pot Chocolate Chip Banana Bread Recipe
Photo recipe, yahoodle!


Instant Pot Chocolate Chip Banana Bread with Bonus Banana Recipe!

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes


  • 1 stick butter (room temperature)
  • 2 eggs
  • 1/2 cup brown sugar
  • 2-3 mashed bananas
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt


  1. Beat the butter and eggs together.
  2. Mix in brown sugar.
  3. Stir in mashed bananas.
  4. Stir in flour, baking soda and salt.
  5. Stir in any other additions like nuts, chocolate chips, dried fruit, etc.
  6. Place the trivet in the bottom of the Instant Pot, and add one cup of water.
  7. Pour the bread mix into a glass dish or baking pan (you may need a foil sling to remove the pan).
  8. If you have a sling, put that around the dish, and then put the sling and dish on top of the trivet.
  9. Set the pot to manual - 50 minutes. It will take around 10 minutes for the pot to come to pressure.
  10. When cooking finishes, allow to naturally release for 10 minutes.
  11. Serve and devour!


We like to use chocolate chips in the recipe. Danielle's favorite is dark chocolate chips.

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  1. Only the 2nd thing I have cooked in my Instant pot and it turned out great! Although I don’t know if it was necessary I did spray my pan with cooking spray and cooked in a 6″ pan. Thanks so much for the recipe!

  2. i am new to dessert pressure cooking. what are the best types of dishes to bake in inside the instant pot? and what size exactly? i don’t want to buy stuff i can’t use 🙁 and no one says exactly WHICH type of pan or glass dish to use. THANKS SO MUCH!!!!

    • Hi Amy! Dishes that are oven safe are perfect for the Instant Pot. I have the pans we use on the accessories page, and I also use some of my glass bowls in it too 🙂 The only dish I use a lot that isn’t on the accessories page is my 1 1/2 quart Corelle dish, because I haven’t found the same one online and I don’t want to mislead anyone.

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