Slowcookerbananaupsidedowncake Recipes

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BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Easy and yummy. Bananas, brown sugar and pecans are baked under a banana cake mix. The pans are then inverted so the bananas end up on top!

Provided by Dana Campbell

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 5

4 tablespoons butter, melted
½ cup brown sugar
½ cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) package banana cake mix

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
  • Prepare cake mix according to package instructions. Divide batter into the 2 pans.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 53.3 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 4.2 g, Sodium 287.7 mg, Sugar 34.7 g

SLOW COOKER BANANA UPSIDE DOWN CAKE



Slow Cooker Banana Upside Down Cake image

I have just discovered the wonder of the slow cooker, and found this recipe online. You can make dessert in a slow cooker, too? Indeed you can, and this is an excellent one to try. My husband raved about it and finished it off in less than 24 hours. He loved the caramelized edges, while I particularly enjoyed the delicious cake. I did not find it too spicy, but actually a good compliment to the sweetness of the bananas.

Provided by Foxxyladyone

Categories     Dessert

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 tablespoons unsalted butter, in small pieces, plus more for the cooker
3/4 cup firmly packed dark brown sugar, plus for lining the cooker
3 tablespoons dark rum
2 lbs ripe medium bananas, peeled and halved lengthwise (about 6)
3/4 cup cake flour
3/4 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons fine salt
4 tablespoons unsalted butter, softened (1/2 stick)
2/3 cup sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tablespoons whole milk, at room temperature
ice cream, for serving

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Steps:

  • Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
  • Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
  • In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
  • While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
  • Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
  • Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
  • Slice or spoon cake into bowls and serve with ice cream, if desired.

SLOW COOKER BANANA UPSIDE DOWN CAKE



Slow Cooker Banana Upside Down Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 15

5 tablespoons unsalted butter, in small pieces, plus more for the cooker
3/4 cup firmly packed dark brown sugar, plus for lining the cooker
3 tablespoons dark rum
2 pounds ripe medium bananas (about 6), peeled and halved lengthwise
3/4 cups cake flour
3/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
4 tablespoons unsalted butter, softened (1/2 stick)
2/3 cups sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tablespoons whole milk, at room temperature
Ice cream for serving

Buy All Ingredients

Steps:

  • Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
  • Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
  • In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
  • While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
  • Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
  • Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
  • Slice or spoon cake into bowls and serve with ice cream, if desired.

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