Skip to Content

Instant Pot Chocolate Peanut Butter Banana Bread – Gluten Free

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…

 

Instant Pot Chocolate Peanut Butter Banana Bread is a delicious gluten free treat made in a bundt pan.

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!
Yield: 12

Instant Pot Chocolate Peanut Butter Banana Bread

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!

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!

Prep Time 12 minutes
Cook Time 1 hour 14 minutes
Total Time 1 hour 26 minutes

Ingredients

  • 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

Instructions

  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!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 322Total Fat: 18gSaturated Fat: 5gTrans Fat: 2gUnsaturated Fat: 12gCholesterol: 31mgSodium: 337mgCarbohydrates: 36gFiber: 2gSugar: 22gProtein: 7g

Diane

Thursday 28th of October 2021

Love to try this. Can you use regular all purpose flour?

Kathleen

Thursday 28th of October 2021

Hi Diane, The gluten free flour I used is supposed to work as a 1 to 1 substitution, so based on that it should work out. If you try it please share your results with us! Thanks, Kathleen

Virginia Henry

Sunday 24th of January 2021

If I don’t have a Bundt pan can I use a 6”IP springform pan or would that not be a good idea?

Kathleen

Sunday 24th of January 2021

Hi Virginia, I have never made it in a springform pan. I checked on the Amy and Jacky website for a bit of a comparison. They made a banana bread in a 7" cake pan and cooked it for 60 minutes plus the 15 minutes of Natural Release. You could try that and see if that timing works. I could not find an example in a 6" pan. Hope this helps. Take care, Kathleen

Sarah Green

Friday 30th of October 2020

What size is the bundt pan you use? Inches across??

Thanks!

Kathleen

Friday 30th of October 2020

Hi Sarah, It is the actual Instant Pot brand I found on Amazon. It measures about 7" across. Hope that helps. Take care, Kathleen

Grace Zubkow

Thursday 29th of October 2020

Any suggestions on how to adjust recipe quantities to accommodate the smaller 6 quart Instant Pot?

Kathleen

Thursday 29th of October 2020

Hi Grace, I know that to go in the 3 quart it would have to be cut in half. If the same pan that I used fits in your Instant Pot with some clearance around it you could keep it the same. Hope this helps, Kathleen

Skip to Recipe