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Crock Pot Banana Upside Down Cake

Slow Cooker Banana Upside Down Cake

  • Cooking Time:

    3 1/2 hours
  • Servings:

    8

Ingredients

Banana:
5 T. unsalt­ed but­ter, in small pieces, plus more for the cook­er
3/4 c. firm­ly packed dark brown sug­ar, plus for lin­ing the cook­er
3 T. dark rum
2 lbs. ripe medi­um bananas (about 6), peeled and halved length­wise

Cake:
3/4 c. cake flour
3/4 tsp. bak­ing pow­der
1⁄2 tsp. ground cin­na­mon
1⁄4 tsp. ground nut­meg
1⁄4 tsp. fine salt
4 T. unsalt­ed but­ter, soft­ened (1/2 stick)
2/3 c. sug­ar
1 large egg, at room tem­per­a­ture
1 large egg yolk, at room tem­per­a­ture
2 T. whole milk, at room tem­per­a­ture
Ice cream for serv­ing

Bananas:

  1. But­ter the inside of a slow cook­er, line com­plete­ly with foil, and then but­ter the foil.
  2.  Slow cook­er on to HIGH. Sprin­kle but­ter, brown sug­ar and rum over the foil on the bot­tom of the slow cook­er.
  3.  Place the banana halves on the bot­tom with the cut side down, in a slight­ly over­lap­ping pat­tern. Press the bananas into the sug­ar.

Cake:

  1. Sift the flour, bak­ing pow­der, cin­na­mon, nut­meg, and salt into a large bowl; then whisk to com­bine even­ly.
  2.  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.
  3.  Beat in the egg and then the yolk, allow­ing each to be ful­ly incor­po­rat­ed before adding the next.
  4.  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.
  5.  Pour the bat­ter over the bananas and smooth with a spat­u­la to even it out.
  6.  Lay a dou­bled length of paper tow­el from end to end over the top of the crock pot, to line the lid and cre­ate a tighter seal. (See note below)
  7.  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.
  8.  Turn off the crock pot and let the cake set, about 20 min­utes more.
  9.  Using the foil, lift the cake from the slow cook­er; set on the counter to cool, about 30 min­utes more.
  10.  Fold back the foil, and care­ful­ly invert cake onto a plat­ter so you can see the caramelized bananas.
  11.  Slice or spoon cake into bowls and serve with ice cream or whipped top­ping, if desired.

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

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Upside Down

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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[…] Banana Upside Down Cake from Get Crocked […]

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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