Indulge in the comforting warmth of this Slow Cooker Banana Bread Cake, blending ripe bananas, warm spices, and a tender crumb. Perfect for busy days, this hassle-free recipe delivers a moist, flavorful treat that’s ideal for breakfast, dessert, or snacking, all with the ease of slow cooker simplicity.
Why You’ll Love This Recipe
This Slow Cooker Banana Bread Cake is a game-changer for busy bakers who crave homemade comfort without the fuss. The slow cooker does all the heavy lifting, transforming simple ingredients into a moist, flavorful cake that’s perfect for any time of day. The ripe bananas deliver natural sweetness, while warm spices like cinnamon and nutmeg create a cozy, nostalgic vibe. Whether you’re serving it for breakfast, a snack, or dessert, this recipe is forgiving, customizable, and requires minimal cleanup. Plus, the hands-off cooking means you can set it and forget it, leaving you free to tackle your day while the kitchen fills with an irresistible aroma.
Recipe Tips and Tricks
- Ripe Bananas Are Key: Use overripe bananas for maximum sweetness and moisture. Freeze extras to have on hand.
- Parchment Hack: Cut parchment to fit your slow cooker for easy removal and no sticking.
- Test for Doneness: Slow cookers vary, so start checking at 1.5 hours to avoid overcooking.
- Mix-In Magic: Experiment with add-ins like chocolate chips, dried cranberries, or shredded coconut for unique twists.
- Keep It Moist: Store leftovers tightly wrapped to maintain that tender, moist texture.
Slow Cooker Banana Bread Cake
Moist, flavorful banana bread cake made effortlessly in a slow cooker, perfect for breakfast or dessert with minimal cleanup.
Ingredients
- 3 ripe bananas, mashed (about 1 ½ cups)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
- ¼ cup milk
- Cooking spray or parchment paper for lining
Instructions
- Prepare the Slow Cooker: Lightly coat the slow cooker insert with cooking spray or line it with parchment paper for easy removal. This ensures your cake slides out effortlessly, making cleanup a breeze.
- Mash the Bananas: In a large bowl, mash 3 ripe bananas with a fork until smooth. A few small lumps are fine—they add texture and bursts of banana flavor to every bite.
- Mix Wet Ingredients: To the mashed bananas, add melted butter, granulated sugar, eggs, vanilla extract, and milk. Whisk until well combined, creating a fragrant, creamy base that smells like comfort in a bowl.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of leavening agents and spices for a consistent rise.
- Blend Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Overmixing can make the cake dense, so keep it light and fluffy.
- Add Optional Mix-Ins: Fold in chopped walnuts (or your preferred mix-ins like chocolate chips) for a delightful crunch or extra decadence. This step adds personality to your cake.
- Pour into Slow Cooker: Transfer the batter to the prepared slow cooker, spreading it evenly. Smooth the top for a polished look when it’s done.
- Cook Low and Slow: Cover and cook on low for 2 hours, or until a toothpick inserted in the center comes out clean. Check at 1.5 hours, as slow cookers vary.
- Cool Before Removing: Turn off the slow cooker and let the cake cool for 30 minutes. Use the parchment or a spatula to lift it out gently to avoid breaking.
- Slice and Serve: Slice into wedges or squares and serve warm with a dollop of whipped cream, a drizzle of honey, or just as is. Enjoy the cozy, homemade goodness!
Notes
- Check your slow cooker size; a 6-quart model works best for even cooking.
- Avoid lifting the lid during cooking to maintain consistent heat.
- If the cake seems too moist, cook for an additional 15-30 minutes, checking frequently.
- For a decorative touch, dust with powdered sugar or top with sliced bananas before serving.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 373Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 78mgSodium 309mgCarbohydrates 49gFiber 2gSugar 25gProtein 6g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ripe Bananas: The riper, the better! Bananas with brown spots are sweeter and mash easily, adding natural sweetness and moisture. Frozen bananas work too; just thaw and drain excess liquid.
- All-Purpose Flour: Provides structure. For a lighter texture, sift the flour before measuring.
- Baking Powder and Soda: These leavening agents ensure a fluffy, well-risen cake. Check freshness for best results.
- Cinnamon and Nutmeg: Warm spices enhance the banana flavor. Adjust to taste, but don’t overpower the bananas.
- Melted Butter: Adds richness. Substitute with vegetable oil for a slightly different texture, but butter gives better flavor.
- Granulated Sugar: Balances the bananas’ sweetness. Brown sugar can be used for a caramel-like depth.
- Eggs: Bind the ingredients and add structure. Room-temperature eggs mix more evenly.
- Vanilla Extract: Pure vanilla extract elevates the flavor. Avoid imitation for the best taste.
- Walnuts: Optional for crunch. Toast them lightly for deeper flavor, or swap with pecans or chocolate chips.
- Milk: Adds moisture. Whole milk is ideal, but almond or oat milk works for dairy-free diets.
Variations and Substitutions
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend. Ensure it contains xanthan gum for structure.
- Dairy-Free: Use plant-based milk (almond, oat, or soy) and replace butter with coconut oil or vegan margarine.
- Lower Sugar: Reduce sugar to ½ cup or use a natural sweetener like honey or maple syrup (adjust liquid slightly).
- Nut-Free: Skip walnuts or replace with seeds like sunflower or pumpkin for crunch without allergens.
- Flavor Twists: Add ½ cup chocolate chips, dried fruit, or a swirl of peanut butter for a fun variation.
- Spice It Up: Increase cinnamon or add cardamom or ginger for a bolder flavor profile.
- Mini Cakes: Divide batter into small, heat-safe dishes inside the slow cooker for individual portions.
Storage Options
- Room Temperature: Store in an airtight container for up to 2 days to maintain freshness.
- Refrigerator: Keep wrapped tightly or in a sealed container for up to 5 days. Reheat slices gently in the microwave.
- Freezer: Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge.
- Reheating Tip: Warm slices in a 300°F oven for 5-7 minutes to restore that just-baked texture.
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