Slow Cooker Banana Cake
Got some ripe or overripe bananas sitting on the counter? Use them in this delicious crockpot banana cake that's also flavored with applesauce, cinnamon and vanilla.
Servings: 8
Equipment
- Slow Cooker 6-Quart
- Stand Mixer with Paddle Attachment
Ingredients
For the Banana Cake:
- 1 Box cake mix yellow, 15¼ Ounce Box
- ½ Cup salted butter melted
- 2 bananas mashed
- ¼ Cup applesauce unsweetened
- ¾ Cup water
- 1 Teaspoon vanilla extract
- 1 Teaspoon ground cinnamon
- 2 eggs at room temperature
For the Cream Cheese Frosting:
- 8 Ounces cream cheese at room temperature
- ½ Cup salted butter at room temperature
- 1 Cup powdered sugar
- 1 Teaspoon vanilla extract
- 1 Tablespoon heavy whipping cream
Optional Toppings:
- 1 banana sliced
- ¼ cup walnuts chopped
Instructions
- Spray a 6-quart slow cooker with nonstick cooking spray, shortening or butter.
- In a large mixing bowl, combine cake mix, melted butter, bananas, applesauce, water, vanilla, cinnamon, and eggs. Whisk until combined but do not over-mix.
- Add the cake batter to the greased slow cooker. Cover and cook on high for 2½ hours without opening the lid during the cooking time.
- Take the insert out of the slow cooker. Set the ceramic insert on a cooling rack and let the cake cool completely before frosting.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter for 2 or 3 minutes or until combined.
- Add the powdered sugar, vanilla and heavy cream. Blend until smooth and creamy, scraping down the sides of the bowl as it mixes.
- Now spread the frosting over the banana cake with a spatula and decorate with banana slices and/or walnuts, if liked.
- Slice and serve.
Notes
Don't over-mix the batter: Mix it until just combined. Over-mixing can result in a dense-textured cake.
Ignore the recipe on the box: Don't follow the instructions on the cake mix box. You're just using the cake mix and adding different ingredients.
Keep the crockpot closed: Don't lift the lid while the batter is cooking! This lets the heat out, extends the cooking time and might deflate the cake a bit.
Speed up the cooling process: You can keep the ceramic insert in the refrigerator if it fits in there.
Check it's done: A toothpick inserted into the middle of the cake should come out clean or almost clean. Slow cookers can vary, so make sure it's cooked through before cooling.
Ignore the recipe on the box: Don't follow the instructions on the cake mix box. You're just using the cake mix and adding different ingredients.
Keep the crockpot closed: Don't lift the lid while the batter is cooking! This lets the heat out, extends the cooking time and might deflate the cake a bit.
Speed up the cooling process: You can keep the ceramic insert in the refrigerator if it fits in there.
Check it's done: A toothpick inserted into the middle of the cake should come out clean or almost clean. Slow cookers can vary, so make sure it's cooked through before cooling.
Nutrition
Calories: 694kcal | Carbohydrates: 81g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 738mg | Potassium: 284mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1209IU | Vitamin C: 4mg | Calcium: 193mg | Iron: 2mg
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