Pumpkin Banana Chocolate Chip Bundt Cake (Instant Pot

• Vegetarian

• Produce

  • 1 Banana, medium

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 cup All-purpose flour, unbleached
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 2/3 cup Semi-sweet chocolate chips
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla extract, pure
  • 3/4 cup Whole wheat flour

• Oils & Vinegars

  • 2 tbsp Canola oil

• Dairy

  • 1/2 cup 2% greek yogurt

Found on apinchofhealthy.com

Description

Directions

• In a medium bowl, combine flour, salt, baking soda, baking powder, pumpkin pie spice; set aside.
• Use an electric mixer to combine the sugar, banana, oil, yogurt, pureed pumpkin, egg and vanilla (separate bowl from dry ingredients).
• With the mixer on low, gradually add the dry ingredients until incorporated.
• Fold in the chocolate chips.
• Grease the bundt pan (or use cooking spray), and transfer the batter to the bundt pan.
• Cover the pan with paper towels and then foil. I wrap the foil all the way around the bottom, and then roll the two edges to meet over on the top-facing side of the bundt pan. This makes a little handle that will make it easier to remove the bundt pan from the Instant Pot.
• Add 1.5 cups water to the inner stainless steel pot in the Instant Pot, and place the trivet inside.
• Place the bundt pan on top, place the lid on and lock it.
• Use the manual button, and set it to 35 minutes.
• Let the pressure release naturally for 10 minutes, then release the valve and remove the lid.
• Let the pan cool for a few minutes before trying to remove it.