▢⅓ cup zero calorie sweetener (I used Lankato Monkfruit)
▢2 eggs
▢½ teaspoon baking soda
▢½ teaspoon ground cinnamon
▢¼ teaspoon fine sea salt 1 cup quick cooking rolled oats
Instructions
Cut two strips of parchment paper and place in 7-inch round baking pan making a cross, set aside. This will allow you to easily remove the cake from the pan.
Mash the banana in a mixing bowl. Stir in the almond butter, sweetener, eggs, baking soda, cinnamon and salt until mixture is thoroughly combined. Stir in the oats until completed coated.
Pour the mixture into the prepared pan and smooth out the top.
Add the trivet to the Instant Pot followed by 1 cup water. Place baking pan on trivet and cover with silicone lid (if available), or parchment paper or an upside-down plate. Covering the pan will prevent any moisture from dripping into the cake as it bakes.
Place the lid on the Instant Pot moving the steam release valve to the Sealing position. Cook on HIGH pressure for 40 minutes.
Once the cooking time is finished, allow the pressure to release naturally for 10 minutes. After 10 minutes of natural pressure release, move the steam release valve to Venting position and allow any remaining steam to release (being careful to not get burned).
After pressure is released and float valve drops, unlock and remove the lid. Carefully lift the pan (or trivet holding the pan) and remove from the pot (use oven mitts as necessary to prevent any burns).
Place the cake on a wire rack and remove the silicone lid (or parchment or upside-down plate) being careful to not drip any condensation onto cake. Allow cake to cool completely, at least 30 minutes.
Run a thin sharp knife around the side of cake to loosen it from the pan. Using the parchment strips, lift the cake from the pan and place on serving plate or cutting board. Cut the cake into 6 wedges and serve with any additional toppings (lite whipped topping, low-fat ice cream or frozen yogurt, nonfat Greek yogurt, berries, etc.)
