Slow Cooker Banana Nut Cake

Apr 30, 2018Updated Apr 19, 2025

This post may contain affiliate links. Please read our disclosure policy.

This slow cooker banana nut cake offers a moist, flavorful treat with the rich taste of ripe bananas and the crunch of walnuts, making it a wonderful dessert or snack perfect for any occasion.

You may also want to try my banana bread recipe which is just as good as this!

cooled banana cake in slow cooker in 8 slices.

We absolutely love making cakes in the slow cooker, and this Crockpot Banana Cake is one of our all-time favorites! It’s an easy yet indulgent treat that transforms a simple boxed cake mix into something truly special.

The secret lies in the bananas, which not only add incredible moisture and flavor but also completely mask any hint of the cake mix. The result is a dessert so delicious, no one will guess it wasn’t made from scratch. It’s a perfect way to enjoy a homemade-tasting cake with minimal effort!

What you need

yellow cake, eggs, bananas, vanilla, butter, pecans, and water in front of slow coooker.

Yellow Cake Mix -We use a 15.25 oz yellow cake mix.
Bananas – 2 bananas (about 1 cup mashed). If you have extra bananas, try my slow cooker banana jam.
Other ingredients – Melted butter (we use that instead of oil), eggs, water, and vanilla extract.
Walnut – These add texture and flavor to the cake.
Frosting Ingredients (not pictured) – Cream cheese, butter, powdered sugar, milk, and vanilla.
{The full recipe is in the recipe card below the photos}

Step-by-Step Photos

Yellow bowl with banana cake batter in it.

finished cooking banana cake in slow cooker, no frosting on it.

In a large bowl add the cake mix, melted butter, mashed bananas, water, vanilla extract, and eggs. Whisk until combined, do not worry if there is a few lumps left of cake mix, that is normal. Add about 3/4 of the nuts and stir again. (Saving some nuts for topping the frosting)
Spray the slow cooker very well with non-stick spray. Add the batter to the slow cooker and smooth out to a flat layer. Cover and cook on HIGH for 2.5 hours, do not open the lid during the cooking time. When the cooking time is done. Remove the insert out of the heating unit. Set the ceramic on a cooling rack. Let cake cool completely, this may take a few hours. To speed up the process after the ceramic isn’t piping hot, you can put it in the fridge to cool.
When the cake is cooled, start making the frosting. You can use a stand mixer, or a handheld electric mixer. Blend together the cream cheese and butter until combined. Add the powdered sugar, vanilla and milk. Blend until smooth, scrape down the sides of the bowl and blend again. Spread the frosting on the cooled cake. Sprinkle with reserved nuts. Slice and serve.

Variations

White cake mix can be used instead of yellow.
Chocolate chips (mini or regular) can be added to the batter (1 cup).
If you don’t have butter, oil works fine.
The walnuts can be left out, or pecans can be used instead.

close up of banana nut cake with 2 slices missing.

Recipe FAQs

Can I use a liner?

Yes! You can line the slow cooker with a reynolds slow cooker liner, parchment paper or heavy duty foil.

How to store?

The banana nut cake stores best in the fridge, for up to 4 days.

More cake recipes to make in your slow cooker:

Other recipes you may like

Dessert

19 Comments