Crock-Pot Banana Cake
Crock-Pot Banana Cake
Instead of the same old banana bread recipe, kick it up a notch and make banana cake!
Servings
10
Ingredients
- 3 cup flour
- 1 1/2 teaspoon baking soda
- 1 pinch salt
- 3-4 very ripe bananas, mashed
- juice of two lemon wedges
- 3/4 cup 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
Directions
- 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.