Slow Cooker Banana Nut Cake
19 Comments Apr 30, 2018
Updated Apr 15, 2023
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Banana Cake in the slow cooker? YES! This Slow Cooker Banana Nut Cake is moist and dense and is topped with cream cheese frosting.
You may also want to try my banana bread recipe which is just as good as this!
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.
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
What is your favorite dessert to make in the slow cooker? I would love to know! Leave a comment below.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Banana Nut Cake
Equipment
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
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.
How to Video
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I have not tried any of your recipes yet but so look forward to trying two of them very soon. Thanks so much for using the crockpot as I love to cook this way with everything.
Thanks. It was delicious.
People at work were amazed how good it was and then when I told them I cooked it in a crackpot…minds blown
It really is a magical recipe!! I agree, can’t tell it was cooked in the crockpot!
Looks yummy!!