Banana Chocolate Chip Bundt Cake

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

Bananas and chocolate are a match made in heaven, and thanks to stevia-sweetened chocolate chips that are readily available today (check online if your supermarket doesn’t carry them yet) you can enjoy this combo even on an anti-inflammatory diet. Using a small Bundt cake pan makes a stunning dessert you’ll love serving to guests.

Cuisine

Modern

Course

Dessert, Kids

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Pressure Cook

Keywords

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Prep Time

15 min

Cook Time

55 min

Servings

8 servings

Ingredients

1/2 cup coconut oil
1 cup monk fruit sweetener
2 large eggs
3 medium bananas
2 cups oat flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup stevia-sweetened chocolate chips

Instructions

In a large bowl of a stand mixer with a paddle attachment, add the oil, sweetener, and eggs and beat together on medium speed until well combined.
Add the mashed banana and beat until combined.
Add the flour, baking soda, and salt and beat again until combined.
Remove the paddle attachment and stir in the chocolate chips.
Spray a 6 inch Bundt cake pan with cooking oil. Transfer the batter into the pan. Place a paper towel over the top of the pan and then cover with aluminum foil.
Add 1 1/2 cups water to the Instant Pot® inner pot and then place a steam rack inside. Place the Bundt pan on the steam rack. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to .
When the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.
Allow to cool completely before removing from pan and slicing to serve.