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You can make this pumpkin banana chocolate chip bundt cake in your Instant Pot, and it is such a delicious treat.

Pumpkin Banana Chocolate Chip Bundt Cake (Instant Pot)

You can make this pumpkin banana chocolate chip bundt cake in your Instant Pot, and it is such a delicious treat.
Course Breakfast, Dessert
Cuisine American
Keyword instant pot pumpkin bundt cake
Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Servings 12 servings
Calories 209 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 3/4 cup whole wheat flour
  • 3/4 cup unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon pumpkin pie spice
  • 3/4 cup sugar
  • 1 medium banana mashed
  • 2 Tablespoons canola oil (I subbed avocado oil, and it worked great!)
  • 1/2 cup 2% Greek yogurt
  • 1/2 15 ounce can 100% pureed pumpkin . I used homemade puree measured on a food scale., 7.5 ounces
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup semi sweet chocolate chips or chocolate chunks

Instructions

  1. In a medium bowl, combine flour, salt, baking soda, baking powder, pumpkin pie spice; set aside.
  2. Use an electric mixer to combine the sugar, banana, oil, yogurt, pureed pumpkin, egg and vanilla (separate bowl from dry ingredients).
  3. With the mixer on low, gradually add the dry ingredients until incorporated.
  4. Fold in the chocolate chips.
  5. Grease the bundt pan (or use cooking spray), and transfer the batter to the bundt pan.
  6. 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.
  7. Add 1.5 cups water to the inner stainless steel pot in the Instant Pot, and place the trivet inside.
  8. Place the bundt pan on top, place the lid on and lock it.
  9. Use the manual button, and set it to 35 minutes.
  10. Let the pressure release naturally for 10 minutes, then release the valve and remove the lid.
  11. Let the pan cool for a few minutes before trying to remove it.

Recipe Notes

If you do not have this bundt pan OR an Instant Pot, you can make this in a standard loaf pan, baked in a preheated oven at 350 degrees for about fifty-five minutes, until a toothpick inserted comes out clean.

Nutrition Facts
Pumpkin Banana Chocolate Chip Bundt Cake (Instant Pot)
Amount Per Serving
Calories 209 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 199mg9%
Potassium 185mg5%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 18g20%
Protein 4g8%
Vitamin A 2795IU56%
Vitamin C 1.6mg2%
Calcium 36mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.