Grease 8 x 1/2 cup capacity dariole moulds. Place the butter and sugar in a medium bowl and beat with a mixer until pale and creamy. Add eggs one at a time beating well after each. Sift the flour and cocoa into the mixture and use a large spoon to mix until just combined. Add banana, pecans and brandy, stir to combine

Spoon even amounts of the mixture into the prepared moulds leaving a little space in each to allow for rising. Cover each with a piece of foil which has been greased. Pleat the foil in the centre to allow for expansion

Place the trivet in the Fast Slow Cooker and arrange puddings on top. Add enough water to come a quarter of the way up the sides of the moulds

Select PRESSURE COOK and low pressure. Set timer for 12 minutes. Place lid on cooker and close the valve. Press START

Once cooking time is complete open the valve to release all the steam before opening the lid. Repeat with remaining 4 pudding moulds

Remove puddings from cooker. Uncover and invert onto serving dishes. Serve warm with custard and/or ice cream