SLOW COOKER BANANA UPSIDE DOWN CAKE
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.
Provided by Foxxyladyone
Categories Dessert
Time 3h40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
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Ebenezer Oppong
[email protected]Overall, this is a great recipe for a classic upside-down cake. It's easy to make and always turns out delicious.
Natiq Gul
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.
Sthembile Matsenjwa
[email protected]I'm not a huge fan of bananas, but I really enjoyed this cake. The caramel sauce was amazing.
Jovy Navora
[email protected]This cake was a hit at my party! Everyone loved it.
Toffic
[email protected]I love this cake! It's the perfect dessert for any occasion.
Domonique Parker
[email protected]This cake is so easy to make and it always turns out perfectly.
md mama
[email protected]This recipe is a keeper! The cake was moist and flavorful, and the caramel sauce was divine.
Atimise Precious
[email protected]The cake was a little dry, but the caramel sauce helped to make up for it. Overall, it was a good dessert.
a7med karara445
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.
Sawabu Zulu
[email protected]I love the combination of bananas and caramel in this cake. It's the perfect sweet treat for a special occasion.
Gamming Studio_247
[email protected]This was my first time making an upside-down cake and it was so easy! The instructions were clear and concise, and the cake turned out beautifully.
Naren Witcho
[email protected]I've made this cake several times and it always turns out perfectly. It's a great dessert for any occasion.
Bandile Zulu
[email protected]This upside-down cake was a hit! It was incredibly moist and the banana flavor really shone through. The caramel sauce was the perfect finishing touch.