Slow Cooker Banana Bread Cake with Brown Sugar Sauce

Slow Cooker Banana Bread Cake with Brown Sugar Sauce requires about 2 hours from start to finish. For 40 cents per serving, you get a dessert that serves 8. One serving contains 365 calories, 5g of protein, and 15g of fat. 504 people have made this recipe and would make it again. This recipe from Averie Cooks requires vegetable oil, eggs, bananas, and granulated sugar. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so awesome. Try Slow-Cooker Brown Sugar Cheesecake, Slow Cooker Brown Sugar Chicken, and Slow Cooker Brown Sugar Carrots for similar recipes.

Servings: 8

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup and storage, see step 7. Spray liner or base and sides of slow cooker with cooking spray; set aside. Do not use a smaller slow cooker because the bread rises quite dramatically and it will overflow.Bread - To a large bowl, add the eggs, oil, sugars, vanilla, and whisk to combine.Add the bananas and stir to combine.Add the flour, baking powder, baking soda, salt, optional cinnamon, and stir to combine. Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer; set aside.Sauce - To a largebowl (the same one you already used is fine, just wipe it clean with a paper towel), add the brownsugar, boiling water, and whisk to combine. Carefully pour the hot sugar-water mixture over the batter in slow cooker. Do not stir. This mixture turns into the sauce while the bread bakes; do not stir.Cover and cook on high for about 1 1/2 to 2 hours, or until the edges have set and are light golden brown and a toothpick inserted into center of bread comes out clean. Start checking at just over one hour to ensure you don't overbake. My bread was done in 95 minutes. All slow cookers vary so cook until bread is done. I have not tested the recipe using the low heat setting and can't speak to baking time or results.Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow bread to cool momentarily before serving. Bread is best warm and fresh but will keep in an airtight container for up to 5 days at room temp, noting the sauce absorbs into the bread by the second day. Storage is much easier if you use a liner because you can lift the entire liner out, bread and all, and place in an airtight container.

 

Step by step:

1. Line a 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup and storage, see step

2. Spray liner or base and sides of slow cooker with cooking spray; set aside. Do not use a smaller slow cooker because the bread rises quite dramatically and it will overflow.Bread - To a large bowl, add the eggs, oil, sugars, vanilla, and whisk to combine.

3. Add the bananas and stir to combine.

4. Add the flour, baking powder, baking soda, salt, optional cinnamon, and stir to combine. Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer; set aside.Sauce - To a largebowl (the same one you already used is fine, just wipe it clean with a paper towel), add the brownsugar, boiling water, and whisk to combine. Carefully pour the hot sugar-water mixture over the batter in slow cooker. Do not stir. This mixture turns into the sauce while the bread bakes; do not stir.Cover and cook on high for about 1 1/2 to 2 hours, or until the edges have set and are light golden brown and a toothpick inserted into center of bread comes out clean. Start checking at just over one hour to ensure you don't overbake. My bread was done in 95 minutes. All slow cookers vary so cook until bread is done. I have not tested the recipe using the low heat setting and can't speak to baking time or results.

5. Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow bread to cool momentarily before serving. Bread is best warm and fresh but will keep in an airtight container for up to 5 days at room temp, noting the sauce absorbs into the bread by the second day. Storage is much easier if you use a liner because you can lift the entire liner out, bread and all, and place in an airtight container.

Nutrition Information:

covered percent of daily need