Instant Pot Chocolate Peanut Butter Banana Bread is a moist decadent treat.  This gluten free pressure cooker loaf recipe is so tasty you will not believe that it is gluten free!

Having an Instant Pot makes it so easy to create delicious baked goods even in the hotter weather.

Instant Pot Chocolate Peanut Butter Banana Bread is almost too decadent to serve for breakfast with your first coffee of the day.  But it is so nice to savour its goodness first thing in the morning!

 If you want to serve as a dessert you could drizzle it with chocolate sauce, but this bread is delicious with no additions.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Instant Pot Chocolate Peanut Butter Banana Bread I dumped some granulated sugar and margarine into a large mixing bowl.

Then I used an electric hand mixer to cream the sugar and margarine together.

Once the batter was creamy I added in 2 large eggs.

Using the electric hand mixer I beat the eggs in until the batter was light and fluffy.

Then I added in some peanut butter and some cocoa powder.

I used the electric hand mixer again to beat in these ingredients.

Once the peanut butter and the cocoa powder were well incorporated I added in some mashed bananas.

After beating in the mashed banana quickly with the electric hand mixer I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour that I had sifted.  I also measured in some baking soda and salt.

I stirred in the dry ingredients with a large spatula before pouring in some semi sweet chocolate chips and some peanut butter chips.

Then  I used the rubber spatula to fold in the chips.

The next step was to grease and flour my Instant Pot bundt pan.

When the pan was ready I scooped in all the batter.

I sprayed tinfoil with cooking spray and covered the bundt pan really well.

Next I poured water into the bottom of the Instant Pot, placed my trivet in and set the pan on top of the trivet.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 50 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 15 minutes before turning the steam release handle to the venting position.

After removing the pan from the Instant Pot I immediately removed the tinfoil.

I allowed the bread to cool in the pan for about 10 minutes before inverting it on to a serving plate.

After the bread has cooled slice it, serve it up and enjoy its moist deliciousness!

Enjoy Instant Pot Chocolate Peanut Butter Banana Bread any time of the day as a snack or dessert.  No matter when you serve it your taste buds will be delighted!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some more Bread Recipes you will enjoy…

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Chocolate Peanut Butter Banana Bread:

• 3/4 cup granulated sugar
• 1/2 cup margarine
• 2 eggs, large
• 1/2 cup peanut butter
• 1/4 cup cocoa powder
• 1 cup banana mashed
• 1 3/4 cups sifted Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup semi sweet chocolate chips
• 1/2 cup peanut butter chips
• 1 1/2 cups water for bottom of Instant Pot

How to Make Instant Pot Chocolate Peanut Butter Banana Bread:

1. Dump the granulated sugar and margarine into a large mixing bowl and cream together using an electric hand mixer.
2. Add the 2 eggs and use electric hand mixer to beat until light and fluffy.
3. Measure in the peanut butter and cocoa powder. Use the electric hand mixer to beat until well combined.
4. Add in the mashed banana and beat again.
5. Measure in the sifted Bob’s Red Mill 1 to 1 All Purpose Baking Flour, baking soda and salt. Stir with a large spatula or spoon until combined.
6. Fold in the semi sweet chocolate chips and the peanut butter chocolate chips.
7. Grease and flour the bundt pan for your Instant Pot.
8. Scrape batter into pan.
9. Cover pan tightly with tinfoil sprayed with cooking spray.
10. Pour the water into your Pot and place the trivet inside. Place bundt pan on trivet.
11. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook high for 50 minutes.
12. Once the Instant Pot is done cooking, allow it to do a Natural Release for 15 minutes before turning the steam release handle to the venting position.
13. Remove the lid. Carefully lift out the trivet and the pan.
14. Remove tinfoil from pan immediately.
15. Allow bread to cool in pan for about 10 minutes before inverting on to serving plate.
16. Allow to continue cooling before slicing and serving.
17. Enjoy!