- 115 g butter, softened
- 170 g caster sugar
- 2 eggs
- 3 ripe bananas mashed
- 2 tsp baking powder
- 300 g plain flour
- pinch of salt
- 50g milk (or dark) chocolate, chopped (or chocolate chips)
Line your 3.5l slow cooker first with foil and then greaseproof paper.
In a large bowl, cream the butter together with the sugar, and then break in the eggs and beat well.
Stir in the mashed banana.
Add the flour, baking powder and salt. Stir till well combined but try not to overmix.
- Stir in the chopped chocolate.
Put the mixture into the lined slow cooker pot. Tip: Place a clean tea towel under your slow cooker lid to stop condensation dripping on top of your cake and making it soggy.
Cook on high for approximately 1.5 hours or until a skewer or cake tester come out clean.
- Remove from slow cooker and leave to cool on a wire rack.
- Optional: Top with glace icing and sprinkles.