Slow Cooker Banana Nut Cake
21 Comments Apr 30, 2018
Updated Apr 19, 2025
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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!
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
How to Video
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.
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.
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?
Yes! Use the info on the box.
Can this be turned out of the crockpot to serve on a platter ?
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
This recipe sounds so good I can’t wait to make it for my husband,thank you.
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.
My slow cooker is 2,5 quart. Can I still make this cake?
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.
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.
I plan to make this for the Sunday lunch at my husband’s church.
Awesome! It will travel well.
Hi Ms. Olson! I printed out the Slow Cooker Banana Nut Cake to try it for my family! Looks real good!