My Mum is almost 80 and loves cooking. She’s been slow cooking for years but a bit new to doing cakes in them. This is her old recipe adapted to the slow cooker . The piece of cake we cut in 3 to share because Mum said we have to watch our weight.
Golden banana upside down cake. Cooked in a round 5.5 on low slow cooker.
- 1 Mashed banana
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 3 Tablespoons Golden syrup ( or maple syrup )
- 2 beaten eggs
- 1/2 cup thick vanilla custard ( I used carton custard)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup plain flour
Upside Down Topping
- 4 Tablespoons butter
- 1/4 cup brown sugar
- 1/4 Cup golden syrup ( or maple syrup)
- 2 1/2 sliced bananas
- Line and grease desired cake pan.( I used round)
Method:
To make the topping , melt the butter , brown sugar and golden syrup ( or maple syrup ) together. Spread evenly in the cake pan . Slice the bananas and place layered over the sauce in a circular pattern.
In a large bowl mix together the mashed banana , oil , egg , custard , sugar and syrup. Stir in baking powder , salt and flour and mix until no lumps.
Now pour the mixture over the caramel , Banana topping and spread out evenly.
Raise up on egg rings or foil balls in your slow cooker and cook on high approximate 2 hours, tea towel under the lid . Cake is cooked when a skewer comes out clean . The topping will bubble up over the cake then leave it and settle again as it cools. Allow to cool in the tin for approx 20 mins and then turn out onto a serving plate. Best served warm with custard , cream or vanilla Ice Cream.
Thanks for reading slow cooker banana cake recipe. I hope you liked it don’t forget to share that recipe with your friends and family members.