With only 5 ingredients, this tasty Slow Cooker Banana Cake could not be easier. Delicious, simple, and made with yellow cake mix, water, vegetable oil, eggs, and bananas, it takes around 1 hour to 1 hour 40 minutes.

To make Slow Cooker Banana Cake in the slow cooker, mix the cake mix, water, oil, eggs, and mashed bananas until smooth. Pour the batter into a greased slow cooker and cook until a toothpick inserted comes out clean.

This cake turns into a cozy celebration every afternoon, inviting smiles and warmth into the kitchen.

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Can I Use Frozen Bananas for This Recipe?

Yes, you can use frozen bananas for this recipe without any issues. Ensure you thaw them completely and drain any excess liquid before mashing.

This step guarantees that the moisture content in your cake remains consistent, resulting in a deliciously moist banana cake.

How Can I Tell When the Banana Cake Is Done in the Slow Cooker?

You can tell the banana cake is done when a toothpick inserted into the center comes out clean.

Additionally, the edges of the cake will begin to pull away from the sides of the slow cooker. This is a clear indicator that your cake is perfectly cooked and ready to enjoy.

Slow Cooker Banana Cake Ingredients

• 1 tbsp of love (just kidding, but cooking with love makes everything taste better!)
• 1 box of yellow cake mix
• 1 cup of water
• ⅓ cup of vegetable oil
• 3 large eggs, ready to mix in some happiness
• 2 medium bananas, very ripe and mashed (the riper, the sweeter)

How To Make Slow Cooker Banana Cake

1. Prep Your Cooker: Grab your 3.5-quart casserole slow cooker or a bigger 6-quart one. Give it a nice coat of non-stick cooking spray and set it aside like it’s getting ready for its performance.
2. Mix It Up: In a large bowl, start the party by mixing your cake mix, water, vegetable oil, eggs, and those lovely mashed bananas. Keep at it until the mix is smooth, with no lumps of dry cake mix playing hide and seek.
3. Into the Cooker: Gently pour your cake batter into the slow cooker. It’s about to get cozy in there.
4. Cover Smartly: Place a clean kitchen towel or a layer of paper towels between the slow cooker’s lid and its body. This little trick helps catch moisture, so it doesn’t rain on your cake’s parade. Prop the lid open just a tad with a wooden spoon or any heat-safe utensil to let extra moisture escape, keeping your cake from getting soggy.
5. Cook and Peek: Set your slow cooker to HIGH and let the baking magic happen for 1 hour. After that hour, play a little peek-a-boo with your cake to check on its progress. If it smiles back at you with a clean toothpick test and its edges are gently pulling away from the sides, it’s done. If it’s shy and not quite there, give it another 30 to 40 minutes.
6. Cooling Off: Once your cake is done, carefully lift the slow cooker insert (with potholders, safety first!) and place it on a wire rack to cool down.
7. The Grand Unveiling: After cooling, use a butter knife to gently persuade the cake away from the sides of the cooker. Then, with the finesse of a cake whisperer, flip the cake onto a cooling rack or serving platter, and then flip it once more so the top is rightfully on top.
8. Serving Suggestion: Cut into this heavenly creation and serve it as is or dress it up with whipped cream, Cool Whip, or sliced strawberries for that extra wow factor.

Recipe Tips

• Prep Ahead: To save time, mix your dry ingredients the night before, so you can get baking right away when you’re ready.
• Banana Ripeness: Use bananas that are very ripe for the best natural sweetness; they should have lots of brown spots on the skin.
• Checking Doneness: To ensure your cake is perfectly baked, use a toothpick; if it comes out clean, your cake is ready to come out.
• Serving Temperature: This cake is delicious both warm and at room temperature, so consider your preference when planning your serving time.

Recipe Variations

• Chocolate Chip Banana Cake: Stir in 1 cup of chocolate chips into the batter before cooking for a delightful chocolate twist.
• Nutty Banana Cake: Add 1 cup of chopped walnuts or pecans to the batter for a crunchy texture and rich nutty flavor.
• Vegan Banana Cake: Swap out the eggs for flax eggs and use a dairy-free cake mix to cater to those following a vegan diet.
• Spice It Up: Mix in 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg for a spiced banana cake that’s perfect for fall.
• Berry Banana Cake: Before cooking, gently fold in 1 cup of fresh or frozen blueberries for a burst of berry flavor in every bite.

What To Serve With Banana Cake

Serve your Slow Cooker Banana Cake with vanilla ice cream for a classic combination or fresh whipped cream for added lightness.

Caramel sauce brings a sweet touch, while sliced fresh fruits or berry compote add a refreshing contrast.

For simpler tastes, Greek yogurt or honey are excellent choices, offering a mild complement to the cake’s flavors.

How To Store Banana Cake

In The Fridge:

After cooling to room temperature, wrap the banana cake in plastic wrap or aluminum foil, then place it in an airtight container and It will stay fresh for up to 5 days. Keep it away from strong-smelling foods to preserve its banana flavor.

In The Freezer:

Wrap the cake well in plastic wrap and then in aluminum foil to freeze for up to 3 months. Thaw in the fridge overnight before serving. This method keeps the cake moist and flavorful.

How To Reheat Banana Cake

To warm up a slice of Banana Cake, microwave it on a safe plate for about 30 seconds or until warm. Enjoying the cake at room temperature is also a great option to appreciate its flavors.

Check out More Slow Cooker Recipes:

• Slow Cooker Boiled Fruit Cake
• Slow Cooker Treacle Sponge
• Slow Cooker Coconut Milk Rice Pudding