Slow Cooker Banana-Walnut Cake

Slow cooker banana-walnut cake is moist and flavorful, with the sweetness of ripe bananas and a hint of tropical pineapple. It's a breeze to make and so comforting!

Course Dessert

Cuisine American

Keyword banana cake, easy dessert, overripe bananas, slow cooker, walnut cake

Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings servings

Calories 250kcal

Author Liza A

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

Recipe source: Prevention Guide: Slow Cooker So Easy!

Nutrition