Brown Sugar Banana Spice Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 427
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 58
- Dietary Fiber
- 1
- Sugar
- 47
- Protein
- 3
- Cholesterol
- 53
- Sodium
- 220
- Total: 8 hr 10 min
- Prep: 10 min
- Cook: 8 hr
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.