Slow-Cooker Banana Cake

Slow-Cooker Banana Cake

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PSA: You can make the BEST banana cake in your slow cooker.
Ingredients
  • FOR THE CAKE
  • Cooking spray
  • 1 box yellow cake mix, plus ingredients called for on box
  • 3 very ripe bananas, mashed (about 1⅓ c.)
  • ½ tsp. ground cinnamon
  • ½ c. chopped toasted pecans
  • FOR THE FROSTING
  • 1 (8-oz.) block cream cheese, room temperature
  • ½ c. (1 stick) butter, room temperature
  • 2½ c. powdered sugar, sifted
  • ½ tsp. pure vanilla extract
  • Kosher salt
  • Crushed Nilla wafers, for garnish
  • 1 banana, thinly sliced, for garnish
Instructions
  1. Cut a piece of parchment paper to fit the bottom of the slow cooker. Grease the bowl of a slow cooker with cooking spray. Line with parchment and grease parchment.
  2. Prepare cake mix according to package directions. Whisk in mashed bananas and cinnamon, then fold in pecans. Transfer batter to prepared slow cooker and smooth into an even layer.
  3. Cover, placing a paper towel underneath lid to catch condensation, and cook on low for 4 hours. Let cool completely.
  4. Meanwhile, make the frosting: In a large bowl, beat cream cheese and butter with a hand mixer on medium-high until light and fluffy, about 2 minutes. Add powdered sugar about 1 cup at a time and beat until smooth. Beat in vanilla and a large pinch of salt.
  5. Spread frosting evenly over top of cooled cake. Sprinkle with crushed Nilla wafers and arrange banana slices on top.

 

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