- 3 Cups flour
- 1 1/2 Teaspoon baking soda
- 1 pinch salt
- 3-4 very ripe bananas, mashed
- Juice of two lemon wedges
- 3/4 Cups butter, softened
- 1 1/2 Cup honey (or 2 cups white sugar, if preferred)
- 3 eggs
- 1 Teaspoon vanilla
- 1 1/2 Cup almond milk
- Cream cheese frosting
- Slices of banana, for topping
- Walnuts, for topping
Grease a Crock-Pot® Casserole Crock™ with non-stick spray.
Combine flour, baking soda, and salt in a medium bowl; set aside. In a small bowl, mash bananas and lemon juice together; set aside. In a large bowl, using a mixer, cream the butter and honey. Add eggs and mix well. Stir in vanilla and then milk. Gradually add in the flour mixture. Once combined, stir in the mashed bananas.
Pour into the greased Crock-Pot® Casserole Crock™. Cover; cook on low for 4 hours or on high for 3 hours (or until center of cake no longer looks gooey).
(Note: If using an oval slow cooker, add 1 hour to the high cook time and 2 hours to the low cook time.)
Uncover and let cake cool.
Once completely cooled, ice cake with your favorite cream cheese frosting and, if desired, top with sliced bananas and walnuts.