Slow Cooker Banana Cake
Equipment
- Crock-Pot® Cook & Carry Slow Cooker
Ingredients
- nonstick cooking spray
- 3 cups flour
- 1 1/2 teaspoons baking soda
- pinch of salt
- 3-4 ripe bananas
- 2 lemon wedges juice only
- 3/4 cup butter softened
- 1 1/2 cups honey or 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 1/2 cups almond milk
- cream cheese frosting
Instructions
- Grease slow cooker with nonstick spray.
- In medium bowl, combine flour, baking soda and salt; set aside.
- In small bowl, mash bananas and lemon juice together; set aside.
- In large bowl, use mixer to cream butter and honey. Add eggs and mix well. Stir in vanilla then milk. Gradually add flour mixture. Once combined, stir in mashed bananas.
- Pour into slow cooker. Cover; cook on low 6 hours or high 4 hours, or until center of cake no longer looks gooey.
- Uncover and let cake cool. Once completely cooled, frost cake and, if desired, top with sliced bananas and walnuts.
Notes
Notes: If adding bananas, do so just before serving or they will brown. If using a non-oval slow cooker, cook 1 hour less on high heat or 2 hours less on low heat.