Slow Cooker Banana Rum Cake


by Melissa Jones

Posted on April 28, 2014 at 11:58 AM


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

3 eggs

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.