Slow Cooker Chocolate Banana Cake

Delicious banana cake in a slow cooker!
cook time: 1h 20 min
Hazel Farrow
Slow Cooker Chocolate Banana Cake

Nutrition Facts (per serving)

256
Calories
12g
Fat
32g
Carbs
4g
Protein

Ingredients (12 portions)

Basic:

Bananas 2 pc

Dough:

Eggs 3 pc
Sugar 1 cup
Wheat flour 200 g
Milk 100 ml
Butter 90 g
Vanilla sugar 1 tsp
Salt 0.25 tsp
Instant coffee 1 tsp
Cocoa 2 tbsp
Baking powder 1 tsp

Cream:

Sour cream 500 g
Powdered sugar 5 tbsp

Glaze:

Sugar 3 tbsp
Cocoa 1 tsp
Sour cream 2 tbsp

Recipe instructions

Step 1

Step 1
Prepare the necessary products

Step 2

Step 2
Beat eggs with sugar, salt and vanilla sugar for 5 minutes until the consistency of thick sour cream.

Step 3

Step 3
Dissolve coffee in warm milk.

Step 4

Step 4
Heat the oil slightly. Add butter, milk with coffee, baking powder to the egg mixture and beat.

Step 5

Step 5
Mix flour with cocoa, sift into the dough and mix thoroughly.

Step 6

Step 6
The dough will be liquid. Grease the multicooker pan with butter. Bake for 1 hour in the “Baking” mode (if you bake in the oven then 50 minutes at 170 degrees, do not open the oven for the first 20 minutes, check with a dry toothpick)

Step 7

Step 7
While the biscuit is baking you need to make the cream. To do this, mix sour cream with sugar. Beat with a mixer.

Step 8

Step 8
For the glaze, mix all ingredients and cook over low heat until smooth.

Step 9

Step 9
Take out the biscuit and leave to cool.

Step 10

Step 10
Cut the cooled sponge cake into 3 layers.

Step 11

Step 11
Cut bananas into thin slices. Grease the bottom and middle cake with cream, layer with bananas, stack on top of each other.

Step 12

Step 12
Cut off the cap from the top cake. Grease the top crust, but do not add bananas.

Step 13

Step 13
Mix the biscuit cubes with the cream and place on top. Drizzle with glaze as desired. Leave to soak for at least 2 hours.

Additional rubrics

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