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–+ servings
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katya bou

Soft and Moist Banana Cake

This banana cake recipe balances fluffy texture with rich moisture, using overripe bananas and simple pantry staples to create a dessert that's a family favorite. Perfect for using up ripe bananas and whipping up in the crockpot for an easy, hands-off bake.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 large 3 ripe, mashed until smooth
  • 1/2 cup 1/2 cup melted
  • 1 large 1 room temperature
  • 1/2 cup 1/2 cup or sour cream
  • 1 tsp 1 tsp Madagascar Bourbon variety preferred
Dry Ingredients
  • 1 1/2 cups 1 1/2 cups
  • 3/4 cup 3/4 cup for sweetness and moisture
  • 1 tsp 1 tsp baking soda for lifting
  • 1/2 tsp 1/2 tsp baking powder for even fluffiness
  • 1 tsp 1 tsp for gentle warmth
  • 1/4 tsp 1/4 tsp if using (optional)

Equipment

  • Slow Cooker
  • Mixing bowl

Method
 

Prep the Slow Cooker
  1. Grease the inside of your slow cooker with butter or non-stick spray. If available, line the bottom with parchment paper for easy removal.
  2. Plug in the slow cooker and set it to LOW (do not preheat as you would with an oven).
Mix the Wet Ingredients
  1. In a large mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter, sugar, egg, vanilla extract, and Greek yogurt or sour cream until well combined.
Combine Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
  2. Gently fold the dry ingredients into the wet banana mixture, stirring just until combined to avoid overmixing. The batter should be thick but pourable.
Cook in Crockpot
  1. Pour the batter into the prepared slow cooker, spreading it evenly with a spatula.
  2. Cover and cook on LOW for 2 to 2.5 hours, or until a toothpick inserted in the center comes out clean. Check after 2 hours to prevent overcooking; times may vary based on your slow cooker model.
Cool and Serve
  1. Remove the lid and let the cake cool in the slow cooker for 30 minutes. Then, carefully lift it out using the parchment paper if used.
  2. Dust with powdered sugar or frost with cream cheese frosting if desired, then slice and serve warm.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10g

Notes

This crockpot version of the banana cake yields a super moist and fluffy result due to the gentle steam cooking. Use overripe bananas for the best flavor. Store in an airtight container at room temperature for up to 2 days, or refrigerate if frosted. For freezing, wrap slices individually and thaw at room temperature or microwave briefly.
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