Instructions

• Grease a baking pan that fits inside your pressure cooker or line it with parchment paper.
• Mash the bananas in a big bowl until smooth.
• Mix in the sugar, melted butter or oil, Greek yogurt, and vanilla. Stir well.
  1 cup granulated sugar, 0.5 cup melted butter or vegetable oil, 6 ounces Chobani non fat plain Greek yogurt, 1 teaspoon vanilla extract or paste
• Crack in the eggs one by one, beating well after each.
  2 eggs
• Mix the gluten free flour and baking soda in a separate bowl.
  2 cups gluten free flour, 1 teaspoon baking soda
• Slowly add dry ingredients to wet, stirring just enough to combine. Fold in the chopped walnuts.
  0.5 cup chopped walnuts
• Pour the batter into your prepared pan and smooth the top.
• Place the pan inside the pressure cooker. Seal the lid carefully.
• Turn the cooker on and wait for pressure to build. Cook for about 25 minutes and then do a slow release.
• Carefully lift the pan out and let the brownies cool a bit.
• If icing, spread on frosting once cool enough so it doesn’t melt.
  0.5 cup butter, 2.5 cups confectioner's sugar, 1 tablespoon milk, 1 teaspoon vanilla or vanilla paste