Banana Cake in the slow cooker? YES! This Slow Cooker Banana Nut Cake is moist and dense and is topped with cream cheese frosting.
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!! The slow cooker cooked it perfectly, the cake rose nice and tall but still had a moist dense texture. 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.
What is your favorite dessert to make in the slow cooker? I would love to know! Leave a comment below. I hope you have a great week!
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 8
Calories: 659kcal
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
Slow Cooker Size:
- 6 quart or larger
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.
Video
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
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
Tried this recipe?Mention @themagicalslowcooker or tag #themagicalslowcooker!
Hi Ms. Olson! I printed out the Slow Cooker Banana Nut Cake to try it for my family! Looks real good!
I plan to make this for the Sunday lunch at my husband’s church.
Awesome! It will travel well.
Does it matter what size crock pot you use for most of your recipes or especially this one.
For this one I recommend a 6-quart oval, the cake will bake evenly in the oval.
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.
My slow cooker is 2,5 quart. Can I still make this cake?
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.
Yes! I don’t see why not. I use a couple pieces and make a bowl on the bottom of the crock.