INSTANT POT BANANA BREAD BITES RECIPES

Steps:

• Lightly grease an 8 inch by 4 inch (20 x 10?cm) loaf pan.
• In a bowl, lightly sift together flour and salt; set aside.
• In a separate bowl, blend together butter and sugar until light and fluffy with a spoon, or using an electric mixer if desired. Add bananas and stir until smooth.
• In a measuring?cup, dissolve baking soda in hot water; add to the banana mixture and stir until combined. Add flour mixture and gently stir by hand until mixture is just combined. Spoon mixture into prepared pan, smoothing out the top.
• Place the drip pan or cooking tray in the bottom rack position (not the very bottom of the cooking chamber, where the drip pan usually goes), turned upside down so that the loaf pan will have a flat place to sit on. Using the display panel, select Bake, set Temperature to 325°F (160°C) and set? Time to 40?minutes. Preheat Vortex until?the display indicates Add?Food.
• Bake until banana bread is golden brown and a tester inserted in center comes out clean. Let pan cool on wire rack for 15?minutes. Run knife around edge; turn out loaf and let cool on wire rack.

Steps:

• Grease a 7 ¾”-x-3 ¾” loaf pan with cooking spray. Place trivet in Instant Pot and pour in water. In a large bowl, mash bananas with a fork until smooth. Add sugar, eggs, melted butter, and vanilla and whisk to combine. Add flour, baking soda, and salt and stir until just incorporated. Fold in 1/2 cup coconut, 1/2 cup chocolate chips, and 1/4  cup caramel. Pour batter into prepared baking pan. Top with remaining ½ cup of coconut and cover tightly with foil.  Place in Instant Pot and lock lid. Cook on Pressure Cook on High for 1 hour 15 minutes. Follow manufacturer's guide for quick release, then remove pan from Instant Pot. Remove foil and let cool completely.  In a microwave safe bowl, melt remaining ½ cup of chocolate chips. Drizzle chocolate and remaining ½ cup caramel of bread before serving.