Instant Pot Peanut Butter Banana Bites are an easy pressure cooker snack.  These gluten free “bites” are a flavourful muffin variation that your whole family will enjoy!

It is so great to be able to bake in the Instant Pot when it is so hot outside.  No need to turn on the oven and heat up the house!

These little snack bites are loaded with peanut butter, banana and chocolate.  

Instant Pot Peanut Butter Banana Bites yields 14 snack bites. The recipe can easily be cut in half if you only have one egg bite mold.

Take them to the next level by dunking them in a chocolate glaze.  Link to glaze recipe at bottom of page.

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!

The first thing I did to make Instant Pot Peanut Butter Banana Bites was to dump some granulated sugar and some margarine into a large mixing bowl.

Then I used an electric hand mixer to beat them together until they were creamy.

Next I added in 2 large eggs and a bit of peanut butter.

I used the electric hand mixer again and beat until the batter was light and fluffy.

Then I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour that I had sifted and spooned into a measuring cup. I did this to make sure it stayed light and fluffy.

I also added in some mashed banana, baking powder and a bit of salt.

Now I put the electric hand mixer aside and used a large spoon to stir these ingredients into the batter until they were well combined.

Then I measured in some peanut butter chips and some semi-sweet chocolate chips.

I folded the chips in with the large spoon.

Then I sprayed two egg bite molds with cooking spray.

I scooped the batter into the molds filling almost to the top.

Next I sprayed tinfoil with cooking spray and tightly wrapped the egg bite molds.

I added 1 1/2 cups of water to the Instant Pot and stacked the egg bite molds on top of a 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 12 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

I immediately removed the tinfoil and allowed the bites to cool in the molds for about 10 minutes.

After 10 minutes I inverted them onto a cooling rack.

Instant Pot Peanut Butter Banana Bites can be a tasty breakfast on the run or a snack to lift your mood any time of the day.

Mix up a quick batch of Chocolate Glaze so you can cover some (or all) of the bites with a decadent coating.

Here is a link to the Chocolate Glaze….

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

Here are some other “Bite” recipes you may enjoy…

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

Ingredients You’ll Need to Make these Instant Pot Peanut Butter Banana Bites:

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

How to Make Instant Pot Peanut Butter Banana Bites:

1. Spray slicone egg molds with cooking spray.
2. Cream together the granulated sugar and margarine using an electric hand mixer.
3. Add in the 2 eggs and the peanut butter. Beat with the electric hand mixer until light and fluffy.
4. Spoon the sifted Bob’s Red Mill 1 to 1 Gluten Free Baking Flour into a measuring cup and then pour it into the batter.
5. Dump in the mashed banana, baking powder and salt. Use a large spoon to stir in these ingredients.
6. Fold in the peanut butter chips and semi-sweet chocolate chips with the large spoon.
7. Scoop batter into prepared silicone egg molds until almost full.
8. Spray tinfoil with cooking spray and cover egg molds tightly.
9. Pour 1 1/2 cups water into the Instant Pot.
10. Stack egg molds on top of a trivet in the Instant Pot.
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 12 minutes.
12. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
13. Remove the lid and carefully lift out the trivet holding the egg bite molds.
14. Immediately remove the tinfoil and let the Bites cool in the molds for about 10 minutes.
15. After 10 minutes invert onto a cooling rack.
16. Serve and enjoy!
17. You could also dip in chocolate glaze once they have cooled.