Is there anything better than biting into a warm gooey piece of banana bread? I don’t think so. These banana bread bites are absolutely incredible! The best part (in my opinion, that is) is the texture of these little bites. They don’t have the crusty outside that banana bread would normally get from baking in the over. Instead, they’re very cake-like; soft and moist. They truly taste like a treat, but we won’t judge you if you eat them for breakfast.
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You make these banana bread bites much like you’d make any other regular banana bread recipe. In fact, they’re based on my favorite banana chocolate chip muffin recipe! Make sure the bananas are very ripe, whether you’ve let them sit out for a week, grabbed some you stored in the freezer for such an occasion, or bought some off the discount rack at your grocery store. That last hack is my favorite! Many grocery stores have discount produce racks that they place almost-turned fruits and veggies on for a fraction of the cost. My store normally charges less than a dollar for a bunch of 8-10 overripe bananas!
Once you’ve mashed them with a fork, add the bananas to the rest of the wet ingredients. Follow them up with the dry ingredients, being careful not to overmix, and then stir in the chocolate chips. We used dark chocolate (because yum!), but you can use semi-sweet or milk. It’ll be delicious regardless.
With the Instant Pot craze still in full effect and accessories that work with this gadget springing up, you’ll use silicone molds that are both easy to clean and easy on the wallet to make these perfectly sized bites. While some may not be worth your money, the silicone molds from Amazon are incredible, let me tell you. No need to even spray them first! Our other favorite recipe to make in them are these Starbucks Copycat Egg Bites!
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This recipe makes enough batter to fill two silicone molds, but you’ll want to either pressure cook them separately or try one of the mason jar lid hacks floating around the Internet. We didn’t want to risk it, so we cooked the one at a time and they came out perfectly! Cover them in tin foil to prevent extra water from getting in during the pressure cooking process. Then add the 1 cup of water, trivet, and mold into the pot. Cook on Manual/Pressure Cook for 25 minutes but then be sure to allow for a 10-minute natural release before quick releasing any remaining pressure. That extra time will perfectly finish cooking the bites – they might be a bit too gooey without it!
These bites will last in an airtight container in the fridge for up to a week – if they don’t disappear as soon as you pop them out of the molds! They’re perfect for lunchbox or afternoon snacks or even paired with a hardboiled egg or two for a quick on-the-go breakfast. Enjoy!
Out 6-quart Instant Pot Duo took 4 minutes to come to pressure, but the time may vary depending on the size and model you’re using.