Banana cake full of flavor, spices and really chewy. That is exactly how I like my cakes. As much as a fluffy birthday cake is yummy and everyone loves it, there is nothing like a really delicious banana cake that is a bit denser than normal and has lots of spices in it. I think this cake is on my top 5 cake list along with my mother in law’s classic Hershey’s chocolate cake. And my oh, my it takes a lot to compete with that, so you know this is good!
This girl is funny. By thinking of this as banana bread, she makes believe it is healthier than what it is and eats up half the cake in one sitting. I know I can testify to doing the same. It is just that good!
Ingredients
2 large eggs
1/2 cup Wesson canola or vegetable oil
1/2 cup Domino light brown sugar, packed
1/4 cup Domino granulated sugar
2 teaspoons McCormick vanilla extract
1 1/2 cups mashed ripe bananas (about 3 large bananas)
2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 teaspoon cinnamon, optional and to taste (I’ve made it with and without, both versions are good depending on preference)
Sauce
1/2 cup Domino light brown sugar, packed
1 1/2 cups boiling water
Instructions
Line a 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup and storage, see step 7. Spray liner or base and sides of slow cooker with cooking spray; set aside. Do not use a smaller slow cooker because the bread rises quite dramatically and it will overflow.
Bread – To a large bowl, add the eggs, oil, sugars, vanilla, and whisk to combine.
Add the bananas and stir to combine.
Add the flour, baking powder, baking soda, salt, optional cinnamon, and stir to combine. Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer; set aside.
Sauce – To a large bowl (the same one you already used is fine, just wipe it clean with a paper towel), add the brown sugar, boiling water, and whisk to combine. Carefully pour the hot sugar-water mixture over the batter in slow cooker. Do not stir. This mixture turns into the sauce while the bread bakes; do not stir.
Cover and cook on high for about 1 1/2 to 2 hours, or until the edges have set and are light golden brown and a toothpick inserted into center of bread comes out clean. Start checking at just over one hour to ensure you don’t overbake. My bread was done in 95 minutes. All slow cookers vary so cook until bread is done. I have not tested the recipe using the low heat setting and can’t speak to baking time or results.
Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow bread to cool momentarily before serving. Bread is best warm and fresh but will keep in an airtight container for up to 5 days at room temp, noting the sauce absorbs into the bread by the second day. Storage is much easier if you use a liner because you can lift the entire liner out, bread and all, and place in an airtight container.
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Quick Tip: Store in an airtight container on the counter.