In a small mixing bowl, whisk together the flour, baking soda, and chocolate chips. In a large mixing bowl, combine the sugar, oil, eggs, buttermilk, bananas, and vanilla. Add the dry mixture and fold just until blended.
Spoon the batter into the greased pan. Cover it tightly with aluminum foil and place the pan on the bakeware sling.
Pour 1 ½ cups of water into the pressure cooker insert. Lower the pan on the sling into the insert.
Place the cover on the pressure cooker and seal the pressure valve. Set to manual for 55 minutes. When the cycle ends, allow for a 15-minute natural release.
Carefully remove the cover, taking care not to get burned by the drips of condensation. The aluminum foil may be wet with condensation. Carefully mop this up with a towel.
Remove the pan on the sling from the pressure cooker. Remove the aluminum foil and allow the banana bread to cool in the pan for ten minutes. Remove the bread from the pan and cool completely before slicing.
Oven Directions
Preheat the oven to 350F. Grease a 10x4-inch loaf pan with nonstick cooking spray.
In a small mixing bowl, whisk together the flour, baking soda, and chocolate chips. In a large mixing bowl, combine the sugar, oil, eggs, buttermilk, bananas, and vanilla. Add the dry mixture and fold just until blended.
Spoon the batter into the greased loaf pan. Bake for about 60 minutes or until tester comes out clean. Cool the loaf on a rack before slicing.
Freezing Directions
Wrap the cooled loaf in plastic wrap and then place in a ziptop freezer bag in the freezer. Thaw, wrapped, at room temperature.
Notes
Nutritional values are approximate and based on 1/12th the recipe. Store leftovers in an airtight container and consume within 4 days. Freeze for longer storage.Variations: You can omit the chocolate chips or substitute chopped walnuts or pecans in their place.