| Level: | Intermediate |
| Total: | 3 hr 40 min |
| Prep: | 10 min |
| Cook: | 3 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 tablespoons unsalted butter, in small pieces, plus more for the cooker
- 3/4 cup firmly packed dark brown sugar, plus for lining the cooker
- 3 tablespoons dark rum
- 2 pounds ripe medium bananas (about 6), peeled and halved lengthwise
- 3/4 cups cake flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 4 tablespoons unsalted butter, softened (1/2 stick)
- 2/3 cups sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tablespoons whole milk, at room temperature
- Ice cream for serving
Instructions
- Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
- Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
- In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
- While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
- Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
- Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
- Slice or spoon cake into bowls and serve with ice cream, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 453 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 3 g |
| Sugar | 53 g |
| Protein | 4 g |
| Cholesterol | 84 mg |
| Sodium | 134 mg |
Reviews
I followed the recipe exactly but misjudged the time somehow. Mine burned a bit around the edges and it was not very pretty, but it still tasted good. My book club gave it a thumbs up. Served it with Tahitian Vanilla gelato.
Followed recipe exactly. Cake cooked faster than expected so bananas hadn’t quite caramelized enough. Inverted the cake and placed under the broiler for 5 minutes. Bananas are an interesting dessert — I had lots of them and wanted to try something different. If you love bananas, give this easy recipe a try.
This sounds great but I wonder if you could make it with a cake mix to save time. I ove th idea of bananas for dessert. You don’t see that as often. I will definitely try this.
It made my house smell wonderful, but no one in the family liked the taste even a little bit. Sorry, I won’t make it again.
Simple to make and tastes great. Easy to add ingredients and let the slow cooker do its thing. This has become a family treat. Everyone is asking for it.
Easy to make. Tastes great. I love the fact that you cook this in a slow cooker. Makes makinf dessert easy.
I made this so easy, and tasted great wish there was a little more cake. served it with chocolate whipped cream!! i will make again.
I made this cake with light brown sugar and light rum, as it was what I already had. Also, I didn’t have nutmeg, so I used allspice, but half of what it called for. This was the first dessert I’ve made in the crock pot, and the aroma was fabulous as it baked. My family all agreed it was excellent. I couldn’t stop eating it, and my 2 year old is asking for thirds as I write this. We ate it warm, which was especially good today, as we have a snowstorm here! (We didn’t even need the ice cream on top, but I bet fresh whipping cream would be great on it.)
I made this without cake flour, I thought Bisquick was the same thing, and I used brandy instead of rum and it came out great for me and my wife. So, I bought some cake flour and opened the bottle of rum and I be making this again for Thanksgiving.
I did find the recipe a little hard to follow but then I was reading it off my laptop.
I did find the recipe a little hard to follow but then I was reading it off my laptop.
Looks great in the picture. It smelled fantastic – the taste left something to be desired. I will not make again.