I have made banana cakes so many times but this is my first time to make it in a slow cooker. I had never thought that something like banana cake can be cook in a slower cooker and I am still in awe that it is possible. The result is an even more moist banana bread than I am used to making in the oven.
The great thing about using a slow cooker to cook the banana bread is that it does not take up any oven room. You can use your slow cooker to make this dessert while you utilize your oven for preparing dinner. The slow cooker version is also considerably more moist than the one cooked in the oven because the moisture is trapped inside.
My family loved this version of banana bread so much! I will definitely be making this dish again in the future.
Cooking Tips for Perfect Slow Cooker Banana-Walnut Cake
For the best results with your slow cooker banana-walnut cake, make sure to mash your bananas well. Overripe bananas work wonders in this recipe, adding natural sweetness and moisture. Another tip is to mix the batter just until combined. If you overmix, the cake can turn out dense rather than light and fluffy. If you find the cake browning too quickly, you can place a paper towel under the lid to absorb excess moisture. This will help keep the top from getting too dark while the inside continues to cook. Lastly, every slow cooker is different, so keep an eye on the cooking time. Start checking for doneness about an hour in, using a toothpick or skewer. If it comes out clean, your cake is ready to enjoy.
Serving Suggestions and Variations
This banana-walnut cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. A drizzle of caramel sauce on top can take it over the edge. For a breakfast twist, serve it warm with a sprinkle of cinnamon and a side of yogurt. If you want to spice things up, consider adding chocolate chips or dried fruits like raisins or cranberries into the batter. For a nut-free version, simply omit the walnuts and substitute them with sunflower seeds or pumpkin seeds. You can also experiment with different spices, like nutmeg or ginger, to give the cake a unique flavor profile. The cake can be served hot, warm, or at room temperature, and it tastes great any time of the day.
Frequently Asked Questions
What can I substitute for walnuts?
If you’re not a fan of walnuts or have a nut allergy, try using chocolate chips or sunflower seeds for a different twist. Both options add a nice texture and flavor without the nuts.
How should I store leftover cake?
Once the cake has cooled, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, slice it and freeze the pieces in a zip-top bag for up to a month.
Can I make this cake ahead of time?
Making this cake ahead is totally doable. You can prepare the batter and store it in the fridge for a day before cooking it in the slow cooker.
What toppings go well with banana-walnut cake?
For a tasty touch, top the cake with a drizzle of cream cheese frosting or a scoop of vanilla ice cream. Fresh banana slices or a sprinkle of cinnamon can also enhance the flavor.
What’s the best way to prevent the cake from being too dense?
To keep the cake light and fluffy, mix the batter just until the ingredients are combined. Overmixing can make it dense, so be gentle when stirring.
Slow Cooker Banana-Walnut Cake
Ingredients
- 1 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 overripe bananas slightly mashed
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1/3 cup canned crushed pineapple drained
- 1/3 cup finely chopped walnuts
Instructions
- Line bottom of 3.5 quarts slow cooker with parchment paper. Coat paper and sides of cooker with cooking spray.
- Combine sugar and oil in medium bowl. Beat until creamy, about 1 minute. Add eggs and vanilla extract. Beat until well combined. Add bananas and beat until smooth. Add flour, baking soda, and ½ teaspoon salt, stirring to combine. Beat until batter is creamy and well blended. Fold in pineapple and walnuts. Spread batter evenly in cooker.
- Cover and cook on high 2 ¼ to 2 ½ hours or until cake is firm and wooden toothpick is inserted in center comes out clean.
- Turn off cooker and uncover. Let cake stand 15 minutes. Remove to rack and cool. Wrap tightly in plastic wrap and chill 8 hours before serving. Sprinkle with confection’s sugar, if desired.
Notes
Nutrition
MMM…I can almost smell that delicious banana cake! Looks divine!