Instant Pot Paleo Chocolate Chip Banana Bread is so easy to make! This classic, healthier, protein-rich breakfast or snacking bread has the best soft texture, it’s packed with banana flavor, lots of chocolaty goodness, and made with no refined sugar.
Healthy banana bread with chocolate chips?!
Yes please! This flavor combo is so awesome.
Super soft and moist banana bread with ooey gooey chocolate throughout is a match made in heaven.
As a kid, one of my favorites was the “Kona” banana bread that my parents made. The banana bread was always perfectly moist and had the most amazing crusty edges. YUM!
After the bread was cooled, we’d slather some BUTTER on it! That’s right, butter. Yum! If dairy isn’t an issue for you, good ole grass-fed butter is a super healthy, nutrient dense fat {and it’s especially important for young children}.
My mom had the handwritten banana bread recipe in her cookbook of collected recipes. I scanned most of her recipes so I would have them as keepsakes after she passed away, but sadly I lost that recipe somehow in the process.
But this banana bread recipe was made so often when I was young that I pretty much remembered it by heart.
Of course I had to change it up a bit to real foodify it for my family. AND I had to make this version in the Instant Pot because it’s my favorite kitchen tool!
I swapped out the refined sugar for a natural sweetener, swapped the flour for a healthier grain free flour and added CHOCOLATE!
This healthy Instant Pot banana bread is so easy to make!
You blend the ingredients all up quickly in the blender and then add it to your casserole dish to cook in the Instant Pot. So easy!
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Grab these simple, easy, real food ingredients and make yourself some Instant Pot Paleo Chocolate Chip Banana bread.
Instant Pot Paleo Chocolate Chip Banana Bread
Instant Pot Paleo Chocolate Chip Banana Bread is so easy to make! This classic, healthier, protein-rich breakfast or snacking bread has the best soft texture, it's packed with banana flavor, lots of chocolaty goodness, and made with no refined sugar. YOU WILL NEED: Blender, Instant Pot, 1 1/2 qt covered casserole dish This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.Instant Pot Paleo Chocolate Chip Banana Bread
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 398Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 51mgSodium: 357mgCarbohydrates: 57gFiber: 2gSugar: 23gProtein: 15g
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Looks so moist and delicious! I need to get cassava flour!
It’s so yummy! I hope you get to try some. ๐
Can you use almond flour instead of cassava flour?
Hi Jamie, not for this recipe. Almond flour isn’t an equal substitute for cassava flour – the texture will not be the same and most likely will not set up the same way. However, I haven’t tested it with almond flour, but I almost positive it won’t work, considering almond flour usually needs more eggs etc. I hope you’re able to find an almond flour banana bread recipe that works for you. ๐
That looks soooooo good! I love that you make it in the IP! I can’t wait to try it. ๐
Thanks Raia! I hope you get to try some. ๐
Recipes like this make me think that I’m not using my IP to its full potential! So cool that you can make bread in it. This looks like such a yummy treat!
You totally have to try some “baked” goodies or some desserts in it. They turn out so awesome. ๐
You do the most amazing things with the instant pot!
Aww thanks Linda! ๐
This looks delicious! Time to get me an Instant Pot!
Thanks Tina! ๐ You’ll love the IP!
Umm NO WAY! Wow! That is amazing! I need to get that casserole so I can make this! Thank you!
LOL you totally do! You’ll love it! It’s so awesome and you can do so much with the casserole dish. ๐
I haven’t tried baking anything in my IP yet, but my kids would die for this! They love banana bread!
It’s so fun making “baked” treats in the IP. I hope you get to make something yummy soon. ๐
This recipe makes me so sad I’m allergic to banana Emily. Looks great, as always!
That’s a bummer! I know banana can be a hard one for some.
Is it possible to use an egg replacement such as a gelatin egg? Thanks!
That’s a great question! I haven’t tried that yet but gelatin eggs are awesome, it’s possible it could work well. I’ll have to try that next time I make it and report back in the recipe. ๐
WHAT???? This sounds AMAZING!!! Love that you’ve adapted it for the instant pot, too! I need to get some more cassava flour, there are TOO many awesome recipes to make with it!
LOL yes!!! Isn’t that cool? I hope you get to try some yummy recipes with it soon. ๐
easy and delicious…sounds like a winner to me
Thanks! ๐
I never would have thought to make bread in an instant pot! This is so genius! ๐
Thanks Jessica! ๐ It’s a fun way to make it.
I can’t believe you can make bread in the IP! It looks so moist and delicious!
Thanks Jessica! ๐ I hope you get to try some.
This recipe looks SO good! Can’t wait to try it !!!
Thanks for sharing! YUM!!
Thank you Carol! ๐
Shared this recipe, it is just too good to keep to myself!
Thanks so much Donna, I appreciate it! ๐
Emily, is there anything you can’t do with the Instant Pot?! You’re amazing. I love banana bread, especially when there’s chocolate involved too!
You’re so sweet, thank you Monique! ๐ xo
I’ve seen a few recipes that call for cassava flour and they look scrumptious. But I wanna see what other flour (doesn’t have to be gf, grain free, etc) would be a great substitute and if measurements would need to be altered. Thoughts? *I apologize if i asked this before, I might have missed the answer =(
Also have u tried Great Lakes Hydrolyzed Collagen? Do u like it?
Hi Diana ๐ You could try substituting an all-purpose gluten free flour blend, but I haven’t tried that yet. Coconut flour would not work for sure because usually coconut flour needs a lot more moisture and usually more eggs. I haven’t tried almond flour, so I can’t say for sure on that one. I used to use Great Lakes year ago, but I stopped because they are not transparent with their sourcing and that concerned me. Knowing where it comes from is important to me, so now I only use Perfect Supplements collagen, and personally find it far superior to GL. I hope that helps some.
This looks delicious, and I love the use of collagen too, can’t beat healthy baked goods!
So true Kari! ๐ I love that you use collagen too, it’s such awesome stuff.
Ohh this is SO cool! I have to make this for my boyfriend in IP since he loves his sweets.
With the abundance of not-so-healthy baked goods in the Instant Pot, your recipes inspire me to develop new sweet IP recipes without grains and try yours. This looks amazing – love the addition of collagen!
Chocolate is my favorite flavor !! I need to make these ASAP !!
Is there anything you cannot make in an IP? This looks delish! Love that you put collagen in it.
This just looks so delicious!!! Love your site!
YUM!!! I was just thinking about your collagen muffins earlier today and how I want to make them again. Now I’m adding this to my list, too!
I hope you get to make some, I need to make some more of those muffins too. Yum! xo
Hey there! Can’t wait to try this out. Is the lid totally necessary on the baking dish? I have one that I love to use in the instant pot, but it’s a plastic lid (pyrex) so I don’t think it’ll do.
Thoughts?
Thanks!!
Hi Darcie, yeah I wouldn’t do the plastic lid. But you could put some parchment paper over the top and then cover it with a piece of foil so you can seal it. Does that make sense? The “lid” just helps it cook, but it is possible it would be okay without it, I’ve just never tried it that way. ๐ I hope that helps some!
Made this today, and we absolutely love it! I finally got a pan for baking in my instant pot so this was my first recipe to try using it, so tasty, and what a great texture ๐ are used the springform pan, and covered it with parchment then foil. Thanks Emily!
Is the 1/2 cup of avocado oil all used to coat the casserole dish? Or is that for the recipe and more is used to coat the dish?
I need to edit the recipe to make that more clear. The dish should just be greased with a healthy fat. The 1/2 cup is for the actual recipe, not greasing. ๐
Hello, thanks for the recipe. Is the lid on the inner pot necessary?
We make this weekly for kids’ snacks at school, thank you!
We’re out of ripe bananas today; any tips on converting to use pumpkin?
I’m behind on getting to comments, so this is a bit delayed. That makes me so happy that you make this for kid’s snacks! I would think that pumpkin would work in place of banana. I do have a IP pumpkin recipe in one of my cookbooks, but I don’t have it in front of me right now to check on the amount of pumpkin – I think it’s 1 cup.