Slow Cooker Banana Nut Cake


 Banana Cake in the slow cooker? YES! This Slow Cooker Banana Nut Cake is moist and dense and is topped with cream cheese frosting.

Slow Cooker Banana Nut Cake

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.

Slow Cooker Banana Nut Cake

Slow Cooker Banana Nut Cake

Slow Cooker Banana Nut Cake

 

Slow Cooker Banana Nut Cake

Slow Cooker Banana Nut Cake

Slow Cooker Banana Nut Cake

Slow Cooker Banana Nut Cake

Below is my YouTube video about how to make this Slow Cooker Banana Nut Cake. You can follow me on YouTube, here.

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!

Slow Cooker Banana Nut Cake

Slow Cooker Banana Nut Cake

Course:

Dessert

Cuisine:

American

Servings: 8

Calories: 659 kcal

Author: Sarah Olson

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

  1. 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)

  2. Spray the slow cooker very well with non-stick spray. Add the batter to the slow cooker and smooth out to a flat layer.

  3. Cover and cook on HIGH for 2.5 hours, do not open the lid during the cooking time.

  4. 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.

  5. When the cake is cooled, start making the frosting. You can use a stand mixer, or a handheld electric mixer.

  6. 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.

  7. Spread the frosting on the cooled cake. Sprinkle with reserved nuts. Slice and serve.

Recipe 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 Facts

Slow Cooker Banana Nut Cake

Amount Per Serving

Calories 659
Calories from Fat 360

% Daily Value*

Total Fat 40g
62%

Saturated Fat 21g
105%

Cholesterol 153mg
51%

Sodium 713mg
30%

Potassium 225mg
6%

Total Carbohydrates 68g
23%

Dietary Fiber 1g
4%

Sugars 43g

Protein 7g
14%

Vitamin A
24%

Vitamin C
3.1%

Calcium
16.9%

Iron
10.1%

* Percent Daily Values are based on a 2000 calorie diet.

Sarah

Slow Cooker Pork Chop Cacciatore

Slow Cooker Banana Nut Cake



Source link

Post Author: MNS Master

Leave a Reply

Your email address will not be published. Required fields are marked *