You will need a 6" diameter cake pan that is 4" deep. (Fat Daddiomakes a great one.) Spray the pan with oil of your choice; I use coconut. Add a 6" parchment circle to the bottom of the pan and spray to coat the top of the parchment circle.
Add 3/4 cup of water to the bottom of your Instant Pot. Place the trivet in the bottom.
In a large mixing bowl, whisk eggs with a fork until combined. Add coconut sugar, softened Earth Balance, milk and vanilla bean paste. Mix until well combined.
Next add gluten-free flour, baking soda and salt. Stir to combine.
Last, add mashed banana and stir to combine.
Pour into prepared 6" round pan.
Wrap the pan all the way around with aluminum foil. (Dont' simply cover the top, wrap the entire pan.)
Place atop the trivet in the Instant Pot. Seal the lid. Press the "manual" button and set the time for 1 hour 10 minutes (70 minutes) on high pressure.
After 70 minutes, allow the pressure to naturally release.
Once pressure is released, remove the lid. Using hot pads, lift out the trivet with the cake pan atop it.
Remove foil and allow to cool before turning out of pan.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.