Imagine sinking your fork into a decadent, moist chocolate cake that's bursting with rich banana flavor and gooey chocolate chips - all without ever turning on your oven! This Slow Cooker Chocolate Banana Fudge Cake is the ultimate dessert hack that will revolutionize your baking game. Perfect for lazy weekends, unexpected guests, or when you're craving something sweet but don't want the hassle of traditional baking methods. Get ready to discover the most effortless, mouth-watering dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup butter, melted
- 2 ripe bananas, mashed
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Prepare your slow cooker by lightly greasing the interior with butter or cooking spray to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, and salt to ensure no lumps remain and ingredients are well combined.
- In a separate bowl, mash the ripe bananas until smooth and creamy. The riper the bananas, the more natural sweetness and moisture they'll provide to the cake.
- Add melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is completely smooth and well integrated.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the cake tough.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared slow cooker, spreading it evenly with a spatula to ensure uniform cooking.
- Cover the slow cooker and cook on low heat for 3 hours. Avoid lifting the lid during cooking to maintain consistent temperature.
- Check doneness by inserting a toothpick into the center of the cake. If it comes out with a few moist crumbs, the cake is ready.
- Turn off the slow cooker and let the cake rest for 15-20 minutes before carefully removing it.
- Serve warm, optionally garnished with additional chocolate chips, a dusting of powdered sugar, or a scoop of vanilla ice cream.
Tips
- Banana Selection: Always use overripe bananas with brown spots, as they provide maximum sweetness and moisture to the cake.
- Mixing Technique: Be gentle when folding ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough texture.
- Chocolate Chip Distribution: Toss chocolate chips in a little flour before adding to prevent them from sinking to the bottom of the cake.
- Moisture Check: Every slow cooker is different, so start checking the cake around
- 5 hours to prevent overcooking.
- Serving Suggestion: For an extra indulgent experience, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Storage Tip: This cake can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving for the best texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 85mg
