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5 from 1 vote
Banana cake with chocolate chunks on a marble cake plate with a yellow background.
Banana Cake with Chocolate Chunks
Prep Time
15 mins
Cook Time
50 mins
Natural Release
15 mins
Total Time
1 hr 5 mins
By using your pressure cooker for this dessert, you don't actually save any time, but this banana cake with chocolate chunks will be incredibly moist. It's a delicious mid morning or mid afternoon cake, perfect to go along with a cup of coffee.
Course: Desserts/Sweets
Cuisine: American
Keyword: Vegetarian, Easter
Servings: 8
Calories: 530 kcal
Author: The Blue jean Chef, Meredith Laurence
  • ½ cup butter melted (1 stick or 4 ounces)
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 4 ripe bananas mashed (about 1 cup)
  • ½ cup sour cream
  • 1 teaspoon baking soda
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup semi-sweet or bitter-sweet chocolate chunks
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  1. Butter a 7-inch cake pan.
  2. Mix the melted butter, sugar, egg, vanilla extract and bananas together in a large bowl. In a second bowl, combine the sour cream and the baking soda. In a third bowl, combine the flour, baking powder and salt. Finally, in a fourth bowl, combine the chocolate chunks, brown sugar and cinnamon. Add the flour mixture to the butter mixture, alternating with the sour cream mixture. Pour half of the batter into the buttered cake pan. Scatter half of the chocolate chip mixture on top. Cover with the remaining batter and then sprinkle the remaining chocolate chip mixture on top. Wrap the pan completely in a piece of well-greased aluminum foil.
  3. Place a rack in the bottom of the pressure cooker and add 2 cups of water. Lower the cake pan into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Fold the ends of the aluminum foil into the cooker and lock the lid in place.
  4. Pressure cook on HIGH for 50 minutes.
  5. Let the pressure drop NATURALLY and carefully remove the lid. Remove the cake pan from the cooker and let it cool. Transfer the cake to a serving plate and serve with a dollop of whipped cream if desired.
Recipe Notes

COOKING TIME: 50 minutes
SHORTCUT: If you’re craving banana cake RIGHT NOW, and don’t have any bananas on hand, all is not lost! You can speed-ripen your bananas by popping them into a 300ºF oven for 30 to 40 minutes (still in their peels). Line the baking sheet with some parchment first – the bananas have a tendency to leak a little as they “ripen”.

Nutrition Facts
Banana Cake with Chocolate Chunks
Amount Per Serving
Calories 530 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Cholesterol 59mg20%
Sodium 336mg14%
Potassium 451mg13%
Carbohydrates 75g25%
Fiber 3g12%
Sugar 47g52%
Protein 5g10%
Vitamin A 525IU11%
Vitamin C 5.3mg6%
Calcium 70mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.