Slow Cooker Banana Nut Cake
19 Comments Apr 30, 2018
Updated Sep 16, 2024
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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!
Table of Contents
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 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
- 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.
Recipe FAQs
Yes! You can line the slow cooker with a reynolds slow cooker liner, parchment paper or heavy duty foil.
The banana nut cake stores best in the fridge, for up to 4 days.
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
Slow Cooker Banana Nut Cake
Equipment
Ingredients
- 15.25 oz. yellow cake mix, (I use Pillsbury)
- ½ cup salted butter,, melted
- 2 bananas, , mashed (this is about 1 cup measured)
- ¾ cup water
- 1 tsp. vanilla extract
- 3 large eggs
- ½ cup chopped walnuts,, divided
For the frosting
- 8 oz. cream cheese, (room temperature)
- ½ 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
- You can line the slow cooker with a Reynolds slow cooker liner, parchment paper or heavy duty foil if desired.
- The banana nut cake stores best in the fridge, for up to 4 days.
- 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.
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!!