Slow Cooker Banana Rum Cake
Posted on April 28, 2014 at 11:58 AM
BANANA RUM CAKE
Inspired by Better Crocker
2 2/3 cups Original Bisquick® mix
1 ½ cups mashed very ripe bananas
¾ cup granulated sugar
1/3 cup butter, melted
4 tablespoons Spiced Rum
1 teaspoon vanilla
1 teaspoon ground cinnamon
¾ cup chopped walnuts
2 tablespoons butter, melted
1 cup powdered sugar
2 tablespoon spiced rum, warmed in the microwave
Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 4 tablespoons spiced rum, vanilla and eggs until well blended. Stir in remaining Bisquick mix, cinnamon, and 1/2 cup of the walnuts until well blended. Pour into slow cooker.
Cover; cook on high for 1 ½ hours to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove base from cooker to cooling rack. Let cool 15 minutes.
Loosen edge of bread with knife. Remove bread from slow cooker to cooling rack. Cool 1 hour.
For glaze, in small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup walnuts.