Chocolate Chip Banana Slow Cooker Appetizer

Ingredients:

• 1 cup ready dry pancake mix
• 1 large egg, lightly beaten
• 0.5 cups whole milk
• A pinch of ground cinnamon
• Half a small banana, diced
• 1/3 tbsp. semi-sweet chocolate granules
• Maple syrup, for serving
• Special equipment: 6-8 liter multicooker; silicone egg mold

Preparation:

1. In a medium bowl, combine the dry pancake mix, egg, milk, and cinnamon and mix until the batter comes together (it's okay if some small lumps remain). Using a rubber spatula, fold in the bananas and chocolate chips until evenly distributed.
2. Using a teaspoon, spoon the batter evenly into the egg cups, filling each about three-quarters full. Cover tightly with foil, then place on a wire rack.
3. Pour 1.5 cups of water into the multicooker, then carefully lower the rack using the handles. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 7 minutes (see Note).
4. Once the pressure cooker cycle is complete, allow the pressure to drop naturally for 3 minutes, then quickly release any remaining pressure following the manufacturer's instructions. Being careful not to burn yourself with residual steam, open and remove the lid.
5. Carefully remove the rack and pan and let rest for 5 minutes before removing the cake from the pan. Run a small offset spatula around the edge of the pan if the cake is stuck. Serve with maple syrup for dipping.
   
   Note
   
   Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.