Instant Pot Banana Bread Cake with Chocolate Chips
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For more Instant Pot cake recipes, visit 5 Instant Pot Cakes That’ll Wow Mom (Without the Stress).
You know those bananas sitting on the counter turning brown? This cake is why you let them get that way. Moist, dense, and just sweet enough, this banana bread cake is the Instant Pot version of comfort food. Chocolate chips optional… but highly recommended.
Why You’ll Love It:
✔️ Uses up overripe bananas (no waste!)
✔️ No mixer—just mash, stir, and go
✔️ Instant Pot keeps it ultra-moist
✔️ Works as breakfast or dessert
💬 “Sometimes you just need a recipe that doesn’t care if your bananas are half mush and you’re out of butter. This is it.”
🍰 Recipe: Instant Pot Banana Bread Cake
Yield: 4–6 slices
Prep Time: 7 minutes
Cook Time: 35 minutes (plus cool time)
Total Time: About 50 minutes
📝 Ingredients
- 2 medium overripe bananas, mashed
- ¼ cup brown sugar
- 1 large egg
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cinnamon (optional)
- Pinch of salt
- ¼ cup chocolate chips (optional but delicious)
👩🍳 Instructions
1️⃣ Grease a 6-inch cake pan or springform. Line the bottom with parchment if you want to be extra safe.
2️⃣ In a medium bowl, mash bananas, then whisk in sugar, egg, oil, and vanilla until combined.
3️⃣ Sprinkle in flour, baking powder, baking soda, cinnamon, and salt. Stir until just mixed—don’t overwork it.
4️⃣ Fold in chocolate chips (if using).
5️⃣ Pour batter into prepared pan. Cover tightly with foil.
6️⃣ Add 1 cup water to the Instant Pot. Place cake on a trivet inside the pot.
7️⃣ Cook on High Pressure for 35 minutes, then natural release for 10 minutes. Quick release remaining pressure.
8️⃣ Let cool completely before slicing.
🔄 Substitutions & Variations
- No chocolate chips? Swap in chopped nuts or dried fruit—or skip altogether.
- Make it gluten-free: Use a 1:1 gluten-free flour blend.
- Want it extra sweet? Sprinkle cinnamon sugar on top before cooking.
💡 Pro Tips & Lazy Hacks
- Don’t waste another bowl: Mix everything right in the same one you mash the bananas in.
- Banana not ripe enough? Microwave it (skin on) for 30 seconds to soften and sweeten.
- Make it muffins: Divide batter into silicone muffin cups and reduce cook time to 10–12 minutes.
🧼 Clean-Up & Storage Tips
- Store in a covered container at room temp for 2 days, or fridge up to 4.
- Reheats beautifully in the microwave (10–15 seconds per slice).
- Great for freezing—just wrap slices individually.
📌 Save This for Later!
💬 Let me know if your house smelled amazing while this cooked (mine always does).
📌 Don’t forget to Pin it for banana emergencies and lazy Sunday baking!
