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Instant Pot Paleo Chocolate Chip Banana Bread

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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.  Slices of chocolate chip banana bread.

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.

Slices of chocolate chip banana bread with two butter knives.

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}.

Two ripe bananas and chocolate cacao nibs.

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.

Chocolate chip banana bread baked in a casserole dish.

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!

Slices of chocolate chip banana bread with two butter knives.

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!

Slices of chocolate chip banana bread with two butter knives.

To give this Instant Pot Paleo Chocolate Chip Banana Bread an extra protein boost, I also add one of my favorite superfood ingredients โ€“ grass-fed collagen. Collagen is the most abundant protein in the human body and plays a key role in numerous bodily functions (source).

When I support a product or company on my blog, it has to fit my standards for health, quality and sourcing. I only recommend using quality grass-fed collagen. Knowing the source and where the collagen comes from is very important to me.

Quality is always my first priority, but this brand also happens to have an awesome price point. Their collagen and gelatin are 100% pesticide and hormone free, non-GMO, lab tested with proof of purity, high protein {97%}, and the collagen is 100% hydrolyzed.

BONUS: I have a 10% OFF collagen coupon code just for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.

Slices of chocolate chip banana bread with two butter knives.

Grab these simple, easy, real food ingredients and make yourself some Instant Pot Paleo Chocolate Chip Banana bread.

Slices of chocolate chip banana bread with two butter knives.

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 madeย with no refined sugar. | Recipes to Nourish

Instant Pot Paleo Chocolate Chip Banana Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

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.

Ingredients

Instructions

  1. Grease a 1 1/2 qt covered casserole dish and set aside. 
  2. In a blender, add all ingredients {except for the chocolate chips} in the order listed, cover and blend on low speed for about 20-30 seconds or until fully combined - scraping down the sides if needed. If you're using a wide blender, add the chocolate chips and give the batter a stir with a spatula, otherwise pour the batter into a medium-size mixing bowl and fold in the chocolate chips until combined. 
  3. Pour the batter into the greased casserole dish and cover with the glass lid. 
  4. Add 1 cup of water into your Instant Pot and place the Instant Pot trivet inside the stainless steel pot. 
  5. Carefully set the covered casserole dish inside the Instant Pot on top of the trivet. 
  6. Put the Instant Pot lid on and secure it in the locked position. Plug in your Instant Pot. Make sure the vent on top of the lid is in the sealed/closed position. The Instant Pot should be turned on, you'll hear a little sound that it makes. Press the MANUAL button. The high pressure light should be red, if not, press manual again to get it to switch from low pressure to high pressure. Then press the "+" sign to increase the time to say 55.
  7. When the Instant Pot is done cooking, it will beep to let you know. Press the "Keep Warm/Cancel" button and then unplug the Instant Pot. Allow the Instant Pot to naturally pressure release for 20 minutes. Using an oven mitt, turn the vent to "venting" to manually release any leftover pressure - the silver circle will drop when it's safe to open. Carefully remove the lid.
  8. Using an oven mitt, carefully remove the casserole dish and place on a cooling rack. Carefully remove the lid {remember it's hot too!} without dripping any condensation onto the banana bread. Test with a toothpick to make sure the center is fully cooked, no more than a few moist crumbs should be on the toothpick. If it needs more time, place covered {make sure to wipe the lid first so there's no moisture} banana bread back in the Instant Pot and set on high pressure for another 5 minutes - do a quick release this time, no need to NPR. Allow to cool at room temperature for at least 45 minutes. 
  9. Once the banana bread has thoroughly cooled, cut into thick slices. Enjoy!

Notes

YOU WILL NEED: Blender, Instant Pot, 1 1/2 qt covered casserole dish 

  • I highly recommend using hydrolyzed collagen although is it optional, and still tastes great without it. It's helps add a really lovely "soft" texture to the banana bread. Collagen is gut-healing and protein-packed, so it adds a health benefit and extra protein as well. It cannot be swapped with grass-fed gelatin - while both gelatin and collagen provide the same health benefits, they are not interchangeable in this recipe. I've linked to my favorite collagen brand in the ingredients - I love the company, the quality and the price point is the best I have found. It's also the brand that my family uses daily for health purposes. BONUS: I have a 10% OFF collagen coupon code just for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.
  • It's super important to use very ripe bananas. Ripe bananas play a huge role in the texture {moisture content} and flavor of banana bread. It's okay if the peels are very brown. I like to let mine ripen until they have brown spots.
  • Serving Suggestions: This banana bread is delicious the next day toasted. I place slices under the broiler just until a nice golden crust forms on the top {do not walk away and burn the bread!}. 
  • Storage: Keeps well at room temperature for 1 day wrapped up in unbleached parchment paper or an airtight container. Store in an airtight container in the refrigerator for up to 2 days. If not using the whole loaf within 2 days, slice and store in an airtight container in the freezer. This banana bread freezes well.
  • It's possible coconut oil can be swapped for the butter or avocado oil but I have not tested it with this recipe so I cannot guarantee the result. 

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

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.

© Emily
Cuisine: American / Category: Breakfast
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The Art of Great Cooking With Your Instant Pot Cookbook - 80 INSPIRING GLUTEN-FREE RECIPES MADE EASIER, FASTER AND MORE NUTRITIOUS IN YOUR MULTI-FUNCTION COOKER | Recipes to Nourish // Instant Pot Recipes | Pressure Cooker Recipes | Gluten Free Recipes | Healthy Recipes | Real Food Recipes

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Reader Interactions

Comments

        • 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. ๐Ÿ™‚

          Reply

  3. 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!

    Reply

  10. 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!

    Reply

  16. 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!

    Reply

  17. 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?

    Reply

    • Hi Diana ๐Ÿ™‚ 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.

      Reply

  20. 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!

    Reply

  25. 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!!

    Reply

    • 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. ๐Ÿ™‚ I hope that helps some!

      Reply

  26. 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 ๐Ÿ™‚ are used the springform pan, and covered it with parchment then foil. Thanks Emily!

    Reply

  27. 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?

    Reply

  29. 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?

    Reply

    • 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.

      Reply

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