Brown Sugar Banana Spice Cake Recipe
Difficulty: Easy
Servings: 8
Total Time: 8 hr 10 min
Preparation Time: 10 min
Cooking Time: 8 hr
Nutritional Information Per Serving (1 of 8)
- Calories: 427
- Total Fat: 21 g
- Saturated Fat: 7 g
- Carbohydrates: 58 g
- Dietary Fiber: 1 g
- Sugar: 47 g
- Protein: 3 g
- Cholesterol: 53 mg
- Sodium: 220 mg
Ingredients
For the Cake:
- Cooking spray
- 2 cups baking mix
- 3/4 cup sugar
- 2 1/2 teaspoons pumpkin pie spice, divided
- 2 ripe bananas, mashed
- 1 egg
- 1/4 cup canola oil
- 1/4 cup light brown sugar
For the Chocolate Whipped Cream:
- 1/2 pint whipping cream
- 3 tablespoons confectioners' sugar
- 1 tablespoon cocoa powder
Instructions
Step 1: Lightly grease a 6-cup loaf pan with cooking spray. In a large bowl, mix together the baking mix, 2 teaspoons of pumpkin pie spice, mashed bananas, egg, and canola oil. Using a hand mixer, blend the batter for 2 minutes. Set aside 1/2 cup of the batter in a small bowl, add the brown sugar and 1/2 teaspoon pumpkin pie spice, and mix well. Pour the remaining batter into the prepared loaf pan. Then drizzle the brown sugar batter on top and create swirls using a knife. Prepare a foil ring and place it in the bottom of the slow cooker, then set the loaf pan on top of the foil ring.
Step 2: Before placing the lid on, cover the slow cooker with 5 layers of paper towels. Cook on the low setting until a tester inserted in the cake comes out clean, about 4 hours. Remove the loaf pan from the slow cooker and allow it to cool on a wire rack. Once cooled, invert the cake onto a serving dish and serve alongside the chocolate whipped cream.
Step 3: Whip the cream with a hand mixer until it begins to thicken. Add the confectioners' sugar and cocoa powder, then continue beating until firm peaks form. Serve with the cooled cake.
