Do you love chocolate and banana together? If you do, then you’re going to love this Instant Pot Chocolate Banana Cake!

It’s a quick and easy way to make a delicious dessert, and it’s sure to be a hit with your family. So why not give it a try tonight? You won’t be disappointed!

How do you store leftovers?

Leftover banana cake can be stored in an airtight container at room temperature for up to 3 days.

What are the best bananas to use?

For best results, use ripe bananas that are starting to brown for this recipe. The riper the bananas, the sweeter and more flavorful the cake will be.

How long will this cake stay good for?

This cake will stay moist and delicious for up to 3 days. After that, it will start to dry out. So if you’re not planning on eating it all within a few days, I recommend freezing any leftovers.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large ripe bananas
• 1 egg
• 1/4 cup butter, melted and slightly cooled
• 1/4 cup unsweetened apple sauce
• 3/4 cup brown sugar
• 1 teaspoon pure vanilla extract
• 1 cup milk chocolate chips

Instructions

1. Combine flour, cocoa, baking soda, and salt.
2. In another bowl, mash bananas. Combine with butter, apple sauce, brown sugar, vanilla and egg.
3. Fold dry ingredients into wet. Mix in chocolate chips.
4. Pour into a Instant Pot-safe dish (that has been sprayed with cooking spray)
5. Pour 1 1/2 cup water into Instant Pot. Place trivet on bottom.
6. Put the dish on the trivet. Cover with paper towel and then tin foil .
7. Set to manual high pressure for 50 minutes.
8. Natural Pressure Release for about 8 minutes.
9. Enjoy!

Instant Pot Banana Cake

Yield: 5

Prep Time: 5 minutes

Cook Time: 1 hour

Additional Time: 5 minutes

Total Time: 5 minutes

Craving bananas and chocolate? You will LOVE this easy banana cake that you can make in your Instant Pot!

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Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large ripe bananas
• 1 egg
• 1/4 cup butter, melted and slightly cooled
• 1/4 cup unsweetened apple sauce
• 3/4 cup brown sugar
• 1 teaspoon pure vanilla extract
• 1 cup milk chocolate chips

Instructions

1. Combine flour, cocoa, baking soda, and salt.
2. In another bowl, mash bananas. Combine with butter, apple sauce, brown sugar, vanilla and egg.
3. Fold dry ingredients into wet. Mix in chocolate chips.
4. Pour into a Instant Pot-safe dish (that has been sprayed with cooking spray)
5. Pour 1 1/2 cup water into Instant Pot. Place trivet on bottom.
6. Put the dish on the trivet. Cover with paper towel and then tin foil .
7. Set to manual high pressure for 50 minutes.
8. Natural Pressure Release for about 8 minutes.
9. Enjoy!

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 583Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 586mgCarbohydrates: 91gFiber: 6gSugar: 55gProtein: 9g

More recipes you may enjoy:

• Instant Pot Peppermint Cheesecake
• What to make in an Instant Pot
• Easy Instant Pot Tomato Soup

The post Instant Pot Chocolate Banana Cake first appeared on What's in the Pot.

The post Instant Pot Chocolate Banana Cake appeared first on What's in the Pot.