Crock-Pot Banana Cake

With only 5 ingredients you can make a delicious and moist Crock-Pot Banana Cake that is perfect served as is or with fresh strawberries and whipped cream on top! If you have a couple overripe bananas that you need to use up this is a simple and easy recipe!

Crock-Pot Banana Cake

My daughter actually named this, I just basically threw this together and she decided to name this Banana cake.  We have made it multiple times since..so it has definitely been a hit!

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Crock-Pot Banana Cake Recipe

With only 5 ingredients this delicious banana cake could not be any easier to make. Top individual slices with a little whipped cream and some sliced strawberries for the perfect dessert any day of the week!

Print Recipe Crock-Pot Banana Cake Recipe With only 5 ingredients this delicious banana cake could not be any easier to make. Top individual slices with a little whipped cream and some sliced strawberries for the perfect dessert any day of the week!

Rating	Votes: 1 Rating: 5 You: Rate this recipe!
Servings	10People
Prep Time	5Minutes
Cook Time	1 - 2Hours On HIGH

Ingredients

• 1 Box Yellow Cake Mix
• 1 Cup Water
• 1/3 Cup Vegetable Oil
• 3 Large Eggs
• 2 Medium Bananas Very Ripe And Mashed

Servings: People

Ingredients 1 Box Yellow Cake Mix 1 Cup Water 1/3 Cup Vegetable Oil 3 Large Eggs 2 Medium Bananas Very Ripe And Mashed Servings: People

Rating Votes: 1 Rating: 5 You: Rate this recipe! Servings 10People Prep Time 5Minutes Cook Time 1 - 2Hours On HIGH

Instructions

1. Spray a 3.5 quart casserole slow cooker OR a 6 quart or larger slow cooker with non-stick cooking spray and set aside.
2. In a large mixing bowl mix together the cake mix, water, vegetable oil, eggs and mashed bananas until everything is well mixed and there are no lumps of dry cake mix.
3. Pour prepared cake batter into slow cooker.
4. Place a clean kitchen towel or a layer of paper towels between the lid of the slow cooker and the slow cooker insert.
5. Prop the lid open slightly with a wooden spoon or other heat safe utensil to allow moisture to escape.
6. Cook on HIGH for 1 hour and then check the cake for doneness.
7. Continue cooking for 30 to 40 additional minutes if needed.
8. The cake is done when a toothpick inserted in the middle comes out clean and the sides of the cake have started to pull away from the sides of the slow cooker.
9. When cake is done remove slow cooker insert from the base using potholders and place on a wire rack to cool.
10. Once cooled, run a butter knife along the sides of the cake to help release the cake from the slow cooker.
11. Carefully flip the cake over out of the slow cooker onto a cooling rack or serving platter.
12. Flip cake back over so that the top of the cake is facing upwards.
13. Serve slices of cake with whipped cream or Cool Whip and sliced strawberries if desired.

Nutrition Information

Calories: 301kcal, Total Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Cholesterol: 50mg, Sodium: 355mg, Potassium: 108mg, Carbohydrates: 47g, Dietary Fiber: 1g, Sugars: 26g, Protein: 3g, Vitamin A: 2%, Vitamin C: 3%, Calcium: 8%, Iron: 6%

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