(Prep + Cook Time: 45 minutes | Servings: 12)


Nutrition Facts (Per Serving):  
Calories: 182   
Carbohydrate: 29.8g
Protein: 3.3g   
Fat: 5.8g   
Sugar: 19.5g   
Ingredients :
3/4 cup whole-wheat flour   
3/4 cup white flour   
1 peeled and mashed banana   
8 oz. canned pumpkin puree   
1/2 teaspoon vanilla flavoring
1 teaspoon baking soda   
1/2 teaspoon baking powder   
3/4 teaspoon pumpkin pie spice   
Pinch of salt   
3/4 cup sugar   
1/2 cup Greek yogurt   
2 tablespoons canola oil   
1 egg   
⅔ cup chocolate chips   


Preparation:  
1- Mix the flour, baking soda, baking powder, pumpkin spice and salt within the bowl.   
2- Combine the remaining in the Ingredients in another bowl aside in the chocolate chips.   
3- Stir inside flour mixture to the particular batter atart exercising . the chocolate chips.   
4- Pour the batter in a greased 7-inch baking pan then cover it with tin foil.   
5- Select the *Meat/Chicken* mode for the Power Pressure Cooker XL and hang up up for 35 minutes.
6- Add 4 glasses of water towards pot and put the trivet inside.   
7- Place the layered pan for that trivet.   
8- Secure the lid and turn pressure to succeed knob on the closed position.   
9- Once done; release the pressure completely and eliminate the lid.   

10- Remove the wedding cake within the pan and invite it to go cool. Serve fresh.