If you love cake, your favorite fruit is a banana, and you’ll eat anything cinnamon flavored, you are going to love this banana cake recipe for your slow cooker! The combination of the cinnamon vanilla cake with the homemade cream cheese icing is amazing, but the addition of the sliced bananas and crushed vanilla wafers will make your taste buds go crazy.
I’ll be the first to admit that I’m a huge cake fan. Like HUGE.
So much so that I am always baking cakes and coming up with my own sugary recipes (and rarely leave any for anyone else to sample). While I love to bake a cake in the oven, I am completely obsessed with the fact that I can whip one upright in the slow cooker as well!
Did you know that? I honestly was so surprised. I’m not sure why though— slow cookers can literally do everything!
It’s always good to have options, right? Now, that I’ve mastered making this sweet banana dessert in my crockpot, I can’t wait to see what you all think about it as well. It’s so moist and easy to make, it just might be your new favorite go-to dessert!
Frequently Asked Questions About Banana Cake
Before I share my recipe for cinnamon banana cake with cream cheese frosting, here are a few questions I have gotten from our readers that I wanted to share:
What If I Don’t Have Ripe Bananas For The Cake?
You can make your own!
Place your bananas flat on a sheet pan. Preheat your oven to 300 degrees and once it’s ready, place the sheet pan in the oven.
Leave the bananas into the oven for 15-20 minutes or until the peel turns black. That’s when you know they are “ripe”!
Let them cool down before you peel the bananas and add them to the rest of your ingredients.
Can I Make The Cinnamon Banana Cake From Scratch?
Yup. I used a vanilla box cake to cut down on time and throw everything into the slow cooker but if you have the time (and a great recipe) for homemade vanilla cake, go for it!
Slow Cooker Banana Cake
If you’ve been on the hunt for a simple and delicious dessert cake that you can cook up right in your slow cooker, this banana cake recipe is for.
No matter the occasion, whether it’s a rainy Sunday afternoon or a special occasion, this cake works perfectly. I love it so much and I think you’re going to as well. I can’t wait to hear what you think about this simple slow cooker dessert.
Here is the list(s) of ingredients you will need to make every part of this banana cake:
For The Cake:
- Non-stick spray
- Yellow box cake mix (plus ingredients called for on the box)
- Ripe bananas (mashed)
- Ground cinnamon
For The Frosting:
- Cream cheese (room temperature)
- Salted butter (room temperature)
- Powdered sugar
- Vanilla extract
- Pinch salt
- Nilla Wafers (crushed)
- Banana (sliced thin)
How To Make This Banana Cake In The Crockpot
The first thing you want to do is prep the slow cooker before mixing anything! Cut a piece of parchment paper to fit the bottom of the slow cooker. Line the pot with parchment and non-stick spray.
Make The Cake Batter
Prepare the cake mix according to package directions. Gently fold in the mashed ripe bananas and cinnamon. Transfer the batter to the prepped slow cooker and make sure the cake batter is smooth and even.
Cover the slow cooker with paper towels to catch condensation before placing the lid over the top.
Cook on LOW for 4 hours or on HIGH for 2 hours.
Make The Cream Cheese Frosting
While the cake is baking away, let’s make the frosting!
In a large bowl, beat the cream cheese, vanilla extract, a pinch of salt, and butter with a hand mixer on medium-high until it’s light and fluffy. Slowly add in the powdered sugar about 1/2 cup at a time and beat until the frosting is smooth.
Put The Cake All Together
Once the cake is cooked through and cooled down, spread the freshly made cream cheese frosting evenly over the top of the cake.
Sprinkle the crushed Nilla Wafers and banana slices on top to finish the best banana cake you’ll ever taste!
- Why add parchment paper? This will help and make sure the cake doesn’t stick to the crockpot or burn the bottom before it finishes cooking.
- Use the low setting on the mixer so you don’t get sprayed with powdered sugar dust. Trust me, you’ll thank me later.
What To Serve With Cinnamon Banana Cake
I cannot have a slice (or 2) of this cinnamon banana cake without a tall glass of cold milk. It’s necessary!
You can also pair this with a cup of how if that’s what you prefer.
More Slow Cooker Recipes
If you loved this recipe for Banana Cake, check out some of our best recipes from The Slow Cooking Club:
- Chicken Pot Pie
- Cinnamon Roll Casserole
- Pineapple Chicken
- Chicken Enchilada Dip
- Homemade 2-Ingredient Bread
For The Cake
- Non-stick spray
- 1 box yellow cake mix, plus ingredients called for on the box
- 3 ripe bananas, mashed
- 1/2 tsp. ground cinnamon
For The Frosting
- 1 (8-oz.) block cream cheese, room temperature
- 1/2 cup salted butter, room temperature
- 2 - 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- Crushed Nilla Wafers
- 1 banana, sliced thin
- Cut a piece of parchment paper to fit the bottom of the slow cooker. Line with parchment and non-stick spray.
- Prepare cake mix according to package directions. Whisk in mashed bananas and cinnamon. Transfer batter to prepared slow cooker and smooth into an even layer.
- Cover the slow cooker with paper towels to catch condensation, before placing the lid on.
- Cook on low for 4 hours or on high for 2 hours.
- While the cake is baking away, let’s make the frosting! In a large bowl, beat cream cheese, vanilla extract, a pinch of salt, and butter with a hand mixer on medium-high until light and fluffy.
- Add powdered sugar about 1/2 cup at a time and beat until smooth. Use the low setting on the mixer so you don’t get sprayed with powdered sugar dust.
- Spread frosting evenly over top of cooled cake.
- Sprinkle with crushed Nilla Wafers and banana slices on top.