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!
To give this Instant Pot Paleo Chocolate Chip Banana Bread an extra protein boost, I also add one of my favorite superfood ingredients – 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.
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
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
- ½ cup avocado oil or grass-fed butter, room temperature
- ½ cup maple syrup or light colored honey
- 3 very ripe small organic bananas, quartered
- 2 pastured or organic eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup Otto's cassava flour (<-- and recommend)
- ¼ cup hydrolyzed grass-fed collagen - optional {See Notes} (<-- and recommend)
- 1 teaspoon baking soda
- ½ teaspoon Celtic sea salt (<-- salt)
- ½ cup stevia-sweetened chocolate chips, allergy friendly chocolate chips or chopped fair trade organic chocolate
Instructions
- Grease a 1 ½ qt covered casserole dish and set aside.
- 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.
- Pour the batter into the greased casserole dish and cover with the glass lid.
- Add 1 cup of water into your Instant Pot and place the Instant Pot trivet inside the stainless steel pot.
- Carefully set the covered casserole dish inside the Instant Pot on top of the trivet.
- 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.
- 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.
- 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.
- Once the banana bread has thoroughly cooled, cut into thick slices. Enjoy!
Notes
YOU WILL NEED: Blender, Instant Pot, 1 ½ 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
-
Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, 6qt/1000W, Latest 3rd Generation Technology, Stainless Steel Cooking Pot and Exterior -
CorningWare French White 1-½-Quart Covered Round Dish with Glass Top
-
Blendtec Designer 625 Blender - WildSide+ Jar (90 oz) - Professional-Grade Power - 4 Pre-Programmed Cycles - 6-Speeds - Sleek and Slim - Black
Nutrition Information:
Yield: 8 Serving Size: 1Amount 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.
MORE RECIPES YOU MIGHT LIKE
5 Minute Healthy Instant Pot Chocolate Pudding
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Grain Free Chocolate Banana Muffins
Hydrolyzed Collagen, Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!
Joni Gomes
Looks so moist and delicious! I need to get cassava flour!
Emily Sunwell-Vidaurri
It's so yummy! I hope you get to try some. 🙂
Jamie Bennett
Can you use almond flour instead of cassava flour?
Emily Sunwell-Vidaurri
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. 🙂
Raia
That looks soooooo good! I love that you make it in the IP! I can't wait to try it. 🙂
Emily Sunwell-Vidaurri
Thanks Raia! I hope you get to try some. 🙂
Jean
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!
Emily Sunwell-Vidaurri
You totally have to try some "baked" goodies or some desserts in it. They turn out so awesome. 🙂
linda spiker
You do the most amazing things with the instant pot!
Emily Sunwell-Vidaurri
Aww thanks Linda! 🙂
Tina
This looks delicious! Time to get me an Instant Pot!
Emily Sunwell-Vidaurri
Thanks Tina! 🙂 You'll love the IP!
Renee Kohley
Umm NO WAY! Wow! That is amazing! I need to get that casserole so I can make this! Thank you!
Emily Sunwell-Vidaurri
LOL you totally do! You'll love it! It's so awesome and you can do so much with the casserole dish. 🙂
Lindsey Dietz
I haven't tried baking anything in my IP yet, but my kids would die for this! They love banana bread!
Emily Sunwell-Vidaurri
It's so fun making "baked" treats in the IP. I hope you get to make something yummy soon. 🙂
Melissa Schollaert
This recipe makes me so sad I'm allergic to banana Emily. Looks great, as always!
Emily Sunwell-Vidaurri
That's a bummer! I know banana can be a hard one for some.
Kendal
Is it possible to use an egg replacement such as a gelatin egg? Thanks!
Emily Sunwell-Vidaurri
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. 🙂
Kelsey
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!
Emily Sunwell-Vidaurri
LOL yes!!! Isn't that cool? I hope you get to try some yummy recipes with it soon. 🙂
The Food Hunter
easy and delicious...sounds like a winner to me
Emily Sunwell-Vidaurri
Thanks! 🙂
Jessica- Small Bites by Jessica
I never would have thought to make bread in an instant pot! This is so genius! 😀
Emily Sunwell-Vidaurri
Thanks Jessica! 🙂 It's a fun way to make it.
Jessica DeMay
I can't believe you can make bread in the IP! It looks so moist and delicious!
Emily Sunwell-Vidaurri
Thanks Jessica! 🙂 I hope you get to try some.
Carol Little R.H.
This recipe looks SO good! Can't wait to try it !!!
Thanks for sharing! YUM!!
Emily Sunwell-Vidaurri
Thank you Carol! 🙂
Donna
Shared this recipe, it is just too good to keep to myself!
Emily Sunwell-Vidaurri
Thanks so much Donna, I appreciate it! 🙂
Monique
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!
Emily Sunwell-Vidaurri
You're so sweet, thank you Monique! 🙂 xo
Diana
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?
Emily Sunwell-Vidaurri
Hi Diana 🙂 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.
Kari
This looks delicious, and I love the use of collagen too, can't beat healthy baked goods!
Emily Sunwell-Vidaurri
So true Kari! 🙂 I love that you use collagen too, it's such awesome stuff.
Carrie Forrest
Ohh this is SO cool! I have to make this for my boyfriend in IP since he loves his sweets.
Irena Macri
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!
ChihYu
Chocolate is my favorite flavor !! I need to make these ASAP !!
Katja`
Is there anything you cannot make in an IP? This looks delish! Love that you put collagen in it.
Darryl
This just looks so delicious!!! Love your site!
Becky Winkler
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!
Emily Sunwell-Vidaurri
I hope you get to make some, I need to make some more of those muffins too. Yum! xo
Darcie
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!!
Emily Sunwell-Vidaurri
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. 🙂 I hope that helps some!
Tessa
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 🙂 are used the springform pan, and covered it with parchment then foil. Thanks Emily!
Paula
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?
Emily Sunwell-Vidaurri
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. 🙂
Mir
Hello, thanks for the recipe. Is the lid on the inner pot necessary?
Mir
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?
Emily Vidaurri
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.