Ingredients
- Cooking spray
- 2 cups baking mix
- 3/4 cup sugar
- 2 1/2 teaspoons pumpkin pie spice, divided
- 2 ripe bananas, mashed
- 1 egg
- 1/4 cup canola oil
- 1/4 cup light brown sugar
Chocolate whipped cream:
- 1/2 pint whipping cream
- 3 tablespoons confectioners' sugar
- 1 tablespoons cocoa powder
Directions
Lightly spray a 6-cup loaf pan. In a large mixing bowl, combine the baking mix, 2 teaspoons of pumpkin pie spice, the mashed bananas, egg, and oil. Using a hand mixer, beat the batter for 2 minutes. Remove 1/2 cup of the batter to a small bowl with the brown sugar, 1/2 teaspoon pumpkin pie spice and mix well. Pour the remaining batter into the loaf pan. Pour the brown sugar batter into the loaf pan and swirl with a knife. Make a foil ring and arrange it on the bottom of the slow cooker, then put the loaf pan on top of the foil ring.
Cover slow cooker with 5 paper towels before securing the lid. Cook on low setting until tester comes out clean, about 4 hours. Remove the loaf pan from the cooker and cool on wire rack. When cool, turn the cake out onto a serving platter and serve with the chocolate whipped cream.
For Chocolate Whipped Cream:
Beat the cream with a hand mixer, until it starts to thicken. Add the confectioners' sugar and cocoa powder and continue beating until firm peaks form.
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By motorcycle granny
on August 15, 2011
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I would like to find the receipe for the baking mix, can't seem to find it
By MalMal9
Florida
on August 09, 2011
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I love the idea of making something from scratch, I had all the ingredients on hand already. I made the bread mix from her recipe, it makes 6 cups but you only need 2; she needs to modify this. The only thing I changed from the original recipe was that I added extra pumpkin spice. Even though the directions don't state when to add the sugar I just used common sense and added it with the other ingredients. I used a glass pan, so that may make a difference. After 4 hours the cake was done, actually taking it out 20 mins earlier may have prevented it from being a bit dry. The cake wasn't horrible, it's good enough to eat. Next time I will add even more pumpkin spice & sugar. The swirl looked cool but I was the only one that could see it, next time I'll use dark brown sugar instead. Yesterday I was baking cookies, the crockpot gave me the option of having another oven. I love to tweak recipes and this one has a great foundation to work from.
By Ulyanna-Polyanna
on August 08, 2011
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I would like to share that I have tried to cook many of Sandra Lee's recipes and all of them worked wonderfully! Some of them became my favorites. Especially, red velvet cake bars... Yammie! I have never tried any of her slow-cooker recipes but I would like to respond to negative comments on this page by encouraging others to try some of her ideas. They are wonderful and unique! In the cake of this cake, I do not see a reason to wait so long for a cake to be cooked... It is kinda of silly to use a slow-cooker for baking in this instance. At least, Sandra Lee in this episode did not explain the advantages of this way to cook a banana spice cake in a slow-cooker.
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