Instant Pot Chocolate Chip Banana Pancake Bites Recipes

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INSTANT POT BANANA BREAD



Instant Pot Banana Bread image

Learn how to make Nana's Ultra Moist Instant Pot Banana Bread (Pressure Cooker Banana Bread)! Deliciously rich aroma & satisfying flavors that reminisce the taste of grandma's homemade banana bread. This easy banana bread is like a fluffy yet slightly dense, comforting moist sweet cake.

Provided by Amy + Jacky

Categories     Breakfast     Snack

Time 1h30m

Number Of Ingredients 13

3 - 4 (600g before peeling) overripe medium bananas (, mashed)
2 cups (280g) all-purpose flour
⅓ teaspoon (1.8g) fine salt
1 teaspoon (6g) baking soda
1 teaspoon (4g) baking powder
¼ teaspoon (0.8g) ground nutmeg
¼ cup (60g) unsalted butter (, room temperature)
¼ cup (60ml) coconut oil
⅓ cup (65g) brown sugar
2 tablespoons - ¼ cup (25g - 50g) white sugar ((optional))
2 (117g) large eggs (, beaten)
2 teaspoons (10ml) vanilla extract
1 teaspoon (3g) ground cinnamon

Steps:

  • Prepare Dry Ingredients: In a large mixing bowl, mix 2 cups (280g) all-purpose flour, 1 tsp (6g) baking soda, 1 tsp (4g) baking powder, 1 tsp (3g) ground cinnamon, ¼ tsp (0.8g) ground nutmeg, and ⅓ tsp (1.8g) fine salt together. *Optional: sift all the dry ingredients through a mesh strainer to make it easier to mix.
  • Prepare Banana Mixture: In a medium mixing bowl, mash 450g overripe bananas with a fork. Mix in 2 beaten eggs and 2 tsp (10ml) vanilla extract.
  • Prepare Wet Ingredients: In a large mixing bowl, mix ¼ cup (60g) room temperature unsalted butter, ¼ cup (60ml) coconut oil, and ⅓ cup (65g) brown sugar together. *Note: If you are using more sugar, add in the extra sugar at this step. Mix ingredients until creamy (~1 - 1.5 mins) with a hand mixer using medium speed. Add banana mixture, then mix until just combined (~30 secs). Line the side & bottom of the 7 x 3 inch Cake Pan with parchment paper. Use a bit of coconut oil to glue them in place.
  • Make Banana Bread Batter (Mix Everything): Slowly pour the "banana egg" mixture into the dry ingredients. Fold and mix gently with a silicone spatula. Do not over mix! *Note: Having some lumps in the banana bread batter is okay!
  • Pressure Cook Banana Bread: Pour banana bread batter into the lined cake pan. Then tap the cake pan against the counter a few times to remove some air bubbles. Wrap & cover the top of the cake pan with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place cake pan on top of trivet + aluminum foil sling or Bakeware Sling, then place them in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Turn the Venting Knob to Venting position. Open the lid.
  • Check Doneness & Chill Banana Bread: Unwrap the cake pan, then measure the temperature. *Note: Banana bread's core should be 195°F - 210°F. If it's under 190°F, place banana bread back in the Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.
  • Serve Nana's Banana Bread: Once the banana bread has cooled to lukewarm or room temperature, it is ready to serve. Release the ultra-moist & delicious banana bread from the cake pan. Enjoy~

Nutrition Facts : Calories 222 kcal, Carbohydrate 31 g, Protein 4 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 173 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

INSTANT POT CHOCOLATE CHIP BANANA PANCAKE BITES



Instant Pot Chocolate Chip Banana Pancake Bites image

These banana pancake bites are loaded with chocolate chips and a touch of ground cinnamon. Plus, they come together quickly in your Instant Pot®. Serve with warm maple syrup for dipping.

Provided by Food Network Kitchen

Time 30m

Yield 7 pancake bites

Number Of Ingredients 7

1 cup prepared pancake mix, such as Bisquick
1 large egg, lightly beaten
1/2 cup whole milk
Pinch ground cinnamon
1/2 small banana, finely diced
1/3 cup semisweet chocolate chips
Maple syrup, for serving

Steps:

  • Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed.
  • Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
  • Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note).
  • After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.

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