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The Magical Slow Cooker » Recipes » Dessert » Slow Cooker Banana Nut Cake

Slow Cooker Banana Nut Cake

by Sarah Olson on April 30, 2018 | Updated October 2, 2022 18 Comments

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Collage of banana cake images with text of what ingredients are needed.
collage of photos of banana nut cake with text overlay for pinterest

Banana Cake in the slow cooker? YES! This Slow Cooker Banana Nut Cake is moist and dense and is topped with cream cheese frosting.

cooled banana cake in slow cooker in 8 slices.

Over on my YouTube channel I had a few requests to make more desserts, and of course I had to make time this week for a new dessert recipe. This cake turned out amazing!!

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

The slow cooker cooked it perfectly, the cake rose nice and tall but still had a moist dense texture.

Yellow bowl with banana cake batter in it.

I let the cake cool, then made a homemade cream cheese frosting. Let me tell you it was very nice to have this cake available to eat for a few days, it went great with coffee.

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

More cake recipes to make in your slow cooker:

  • Slow Cooker Gingerbread Cake
  • Slow Cooker Butterfinger Cake
  • Slow Cooker Bananas Foster
  • Slow Cooker Lava Cake
  • Slow Cooker Cherry Chocolate Dump Cake
  • Slow Cooker Pumpkin Spoon Cake
close up of banana nut cake with 2 slices missing.

What is your favorite dessert to make in the slow cooker? I would love to know! Leave a comment below.

slice of banana cake on grey plate.

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Banana cake in slow cooker with cream cheese frosting and banana slices on top.

Slow Cooker Banana Nut Cake

5 from 5 votes
This cake is very moist from cooking in the slow cooker. Let this cake cool completely and top with my amazing cream cheese frosting.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 8
Calories: 659kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger-oval

Ingredients:

  • 15.25 oz. yellow cake mix (I use Pillsbury)
  • 1/2 cup salted butter, melted
  • 2 bananas, mashed (this is about 1 cup measured)
  • 3/4 cup water
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 1/2 cup chopped walnuts, divided

For the frosting

  • 8 oz. cream cheese (room temperature)
  • 1/2 cup salted butter (1 stick) (room temperature)
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 1 Tbsp. milk
US Customary – Metric

Instructions:

  • 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.
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How to Video:

Recipe Notes:

Nutritional values are approximate, please use your own calculations if you require a special diet. The values below are based on 1/8 of the entire recipe.

Nutrition Information:

Calories: 659kcal | Carbohydrates: 68g | Protein: 7g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 153mg | Sodium: 713mg | Potassium: 225mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1200IU | Vitamin C: 2.6mg | Calcium: 169mg | Iron: 1.8mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    Filed Under: Dessert

    Comments

    1. Doreen Flores says

      April 22, 2022 at 8:38 pm

      5 stars
      Thanks. It was delicious.

      Reply
    2. Gina says

      April 8, 2022 at 7:09 am

      5 stars
      People at work were amazed how good it was and then when I told them I cooked it in a crackpot…minds blown

      Reply
      • Sarah Olson says

        April 8, 2022 at 9:41 am

        It really is a magical recipe!! I agree, can’t tell it was cooked in the crockpot!

        Reply
    3. Velda says

      January 25, 2022 at 5:44 am

      Looks yummy!!

      Reply
    4. Anonymous says

      February 9, 2021 at 9:38 pm

      Could this same recipe be made and bake in a conventional oven, since I don’t have a crock pot? Is so, would you use the bake temp & minutes on the box?

      Reply
      • Sarah Olson says

        February 10, 2021 at 8:08 am

        Yes! Use the info on the box.

        Reply
    5. JoAnn says

      October 2, 2020 at 11:28 am

      Can this be turned out of the crockpot to serve on a platter ?

      Reply
    6. Monta says

      June 18, 2020 at 1:09 pm

      5 stars
      This was my first recipe I tried for my new slow cooker. My little nephew helped me to make the mix and it turned out fab. Thanks very much

      Reply
    7. Lorraine Karriker says

      December 26, 2019 at 4:29 am

      This recipe sounds so good I can’t wait to make it for my husband,thank you.

      Reply
    8. Lisa says

      September 16, 2019 at 10:11 am

      Can you put Aluminum foil in the pot before cake for removing? I seen it in one of your other pictures. Thanks for all your great recipes.

      Reply
      • Sarah Olson says

        September 16, 2019 at 11:43 am

        Yes! I don’t see why not. I use a couple pieces and make a bowl on the bottom of the crock.

        Reply
    9. Mona says

      May 31, 2019 at 8:46 pm

      My slow cooker is 2,5 quart. Can I still make this cake?

      Reply
    10. Anonymous says

      April 22, 2019 at 6:04 pm

      Made the banana nut cake for Easter, amazing nice and moist for the most part, little dark on one edge of the slow cooker. I let it cool, Ran a kitchen knife around the edge, then used a pie server to loosen the bottom. It dropped on to a cutting board. I flipped it onto a platter frosted it, it looked like an Easter egg fun.

      Reply
    11. Michael S Lepak says

      June 8, 2018 at 2:46 pm

      Does it matter what size crock pot you use for most of your recipes or especially this one.

      Reply
      • Sarah Olson says

        June 8, 2018 at 3:55 pm

        For this one I recommend a 6-quart oval, the cake will bake evenly in the oval.

        Reply
    12. Naomi Winkel says

      May 1, 2018 at 1:54 pm

      I plan to make this for the Sunday lunch at my husband’s church.

      Reply
      • Sarah Olson says

        May 1, 2018 at 4:56 pm

        Awesome! It will travel well.

        Reply
    13. smileyhelper@yahoo.com says

      April 30, 2018 at 2:57 pm

      Hi Ms. Olson! I printed out the Slow Cooker Banana Nut Cake to try it for my family! Looks real good!

      Reply

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