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Chocolate Chip Banana Bread

This pressure cooker banana bread is soft, moist, and loaded with chocolate chips for a comforting homemade treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 320 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 ½ cups mashed ripe bananas
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • ½ cup unsalted butter melted
  • 2 eggs large
  • 1 teaspoon vanilla extract
  • ½ cup Greek yogurt 2%
  • 1 ⅓ cups all-purpose flour or gluten-free
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup mini chocolate chips plus extra for topping

Instructions
 

Instructions

  • Preheat oven to 350°F and grease or line a 9×5 inch loaf pan.
  • In large bowl, whisk together bananas, sugars, melted butter, eggs, vanilla, and yogurt until smooth.
  • In another bowl, whisk flour, baking soda, and salt.
  • Combine dry ingredients into wet ingredients and stir just until combined.
  • Fold in mini chocolate chips gently and top with extra chips, if using.
  • Pour batter into loaf pan and smooth the top.
  • Pressure cook at high pressure for 40–45 minutes with 1 cup water and pan on trivet. Let naturally release for 10–15 minutes.
  • Cool in the pan 10 minutes, then transfer to wire rack to cool fully before slicing.

Notes

You can substitute sour cream for yogurt; add nuts or cinnamon for an extra twist. Store in airtight container, refrigerate up to 7 days or freeze for later.