Preparation Steps

• Pour 1.5 cups water into the Instant Pot.
• Oil a 6.5- to 7-inch round metal, glass, ceramic, or stoneware baking pan.
• In a large bowl, mash the banana very well until there are no lumps. Add the milk and maple syrup and mix until well combined.
• In a separate bowl, mix together the oats, baking powder, cinnamon, salt, 1.5 teaspoons of the pecans, the coconut, dates or raisins (if using), and chia seeds.
• Add the dry ingredients to the mashed banana mixture and mix to combine.
• Transfer the batter to the prepared pan and even it out with a spatula. Sprinkle with cinnamon and place the pan on a trivet or rack.
• Cover the pan with foil and then lower the trivet with the pan into the Instant Pot.
• Lock the lid into place, set the Pressure Release Knob to Sealing, and cook at high pressure for 35 minutes.
• Once the cooking cycle is done, let the pressure release naturally. Carefully remove the trivet with the pan and allow to cool for 15 minutes.
• Use a knife to loosen the sides and slice into 4 pieces.
• Top with the remaining chopped pecans and cinnamon, and serve. The bars can be stored, refrigerated in a closed container, for up to 5 days.