Slow Cooker Banana Upside Down Cake
Indulge in the sweet simplicity of a **Slow Cooker Banana Upside Down Cake**, a decadent dessert that combines caramelized bananas with soft, spiced cake—all effortlessly cooked in your slow cooker. This recipe transforms everyday ripe bananas into a stunning upside-down treat, featuring a luscious layer of melted butter and brown sugar that melds perfectly with warm hints of cinnamon and nutmeg. With just 20 minutes of prep time, your slow cooker does all the work, gently baking the cake to tender perfection without heating up your kitchen. Ideal for family gatherings or casual entertaining, this moist and flavorful cake is best served inverted to showcase its glossy banana crown. Serve it slightly warm, paired with whipped cream or vanilla ice cream, for a dessert that’s as impressive as it is comforting. Keywords: slow cooker dessert, banana upside down cake, easy banana cake, caramelized banana recipe.
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Recipe Information
Ingredients
- 3 large Bananas (ripe)
- 6 tablespoons Unsalted butter (melted)
- 0.75 cups Brown sugar (packed)
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Nutmeg (optional, freshly grated recommended)
- 2 large Eggs
- 0.5 cups Milk
- 1 teaspoon Vanilla extract
Instructions
Prepare the slow cooker by spraying the inner pot with non-stick cooking spray or lining it with parchment paper.
Peel the bananas and slice them lengthwise. Cut each half into 2 or 3 pieces to fit snugly in the bottom of the slow cooker.
Pour the melted butter into the slow cooker and spread it evenly over the bottom. Sprinkle the brown sugar over the butter to create an even layer.
Arrange the banana slices over the brown sugar layer in a single layer. Set the slow cooker aside.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
In a separate large bowl, beat the eggs until lightly frothy. Add the milk and vanilla extract, and stir to combine.
Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
Pour the batter evenly over the banana layer in the slow cooker. Spread gently with a spatula to ensure even coverage.
Cover the slow cooker with a slightly ajar lid or place a clean kitchen towel under the lid to prevent condensation from dripping onto the cake.
Cook on high for 2 to 2.5 hours, or until a toothpick inserted into the center of the cake comes out clean. Cooking times may vary depending on your slow cooker model.
Once done, turn off the slow cooker and let the cake cool for 10-15 minutes.
Carefully invert the cake onto a serving plate. Let it cool fully before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 517.9 g | 188% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 329.7 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 447 mg | 34% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
