Place the trivet in the pot and add 1 cup of water. Spray 2 egg bite molds with nonstick cooking spray and set them aside.
Combine the bananas, oats, cinnamon, vanilla extract and salt in a large bowl. Use a fork to mash the ingredients together, then fold in the chocolate chips (if using).
Fill each of the cups in the egg bite molds with the banana-oat mixture and then cover the molds with foil. Place both egg bite molds in the pot, ensuring the cups aren't stacked directly on top of one another.
Close and lock the lid, then turn the steam release valve to sealing (closed). Select Pressure Cook High (Manual or Steam for Crockpot Express) and set the cook time for 8 minutes. Press Start/Stop (again, for Crockpot Express models). When the cook time is complete, quick release the pressure and remove the lid. Use oven mitts to grasp the trivet handles and carefully remove the molds from the pot. Remove the foil and set the bites aside to cool for 10 minutes.
Once the bites have cooled, place a plate upside down on top of each mold and carefully flip the plate and mold to remove the bites from the molds. (If they don't come out easily, tap or gently squeeze the bottom of each cup to help them release.)
Place the bites in a large plastic bag or airtight container and refrigerate until ready to eat. (They are best enjoyed chilled.) Store in the fridge for up to 6 days or freeze for up to 2 months.
If desired, omit chocolate chips, or replace with raisins.The riper the bananas are, the more flavorful the bites will be!