Slow Cooker Banana Upside Down Cake

Total Time:
3 hr 40 min
10 min
3 hr 30 min

6 to 8 servings

  • Banana:
  • 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
  • Cake:
  • 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

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.

Cook's Note: Slow cookers cook with moist heat. The paper towel helps to collect additional condensation from dripping off the lid back onto the cake.

Copyright (c) 2007 Television Food Network, G.P. All rights reserved

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    13 Reviews
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    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.
    Looks great in the picture. It smelled fantastic - the taste left something to be desired. I will not make again.
    If you have a slow cooker where the crock lifts out, you can form the foil around the outside, then it fits right inside the crock with no problem...that is about the only "difficult" thing I could find about this recipe. It is really, really, good. You could substitute any other fruit if you like in place of, pineapple, apples, pears, etc. Try it before you let the "nay sayers" discourage you.
    I cut this recipe down to 1/3 because of my tiny slow cooker. It looked just like the picture and tasted great. I will make it again.
    I don't know if my taste buds were off but I didn't like the flavor and texture of this dish.
    I have just discovered the wonder of the slow cooker, and found this recipe online. You can make dessert in a slow cooker, too? Indeed you can, and this is an excellent one to try.
     My husband raved about it and finished it off in less than 24 hours. He loved the caramelized edges, while I particularly enjoyed the delicious cake. I did not find it too spicy, but actually a good compliment to the sweetness of the bananas.
     While my version didn't look exactly like the picture, I still think it looked good and impressive. Next time I may try to get smaller banana's as I think this may help with the looks.
     I will definitely make this again and I recommend it!
    the cake was too spicey, and the whole slow-cooker/cake hassle was too much effort for the return, best to make this the more traditional way...
    Unless youre a expert pastry chef , its extremely difficult to get it to look like the picture but BELIEVE ME, you wont care!! Its that dang good!!!
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    Slow-Cooker Meals