Name: Slow Cooker Chocolate Banana Cake recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 1 box (15.25 oz) devil’s food or chocolate cake mix; 3 large eggs; ⅓ cup vegetable oil (or neutral oil like canola); 3 medium very ripe bananas, mashed (about 1–1¼ cups); Optional: ¾ cup chocolate chips, nuts, or swirl-ins

This irresistible slow cooker chocolate banana cake combines rich chocolate flavor with sweet, ripe bananas for a moist, tender dessert that practically makes itself. No oven needed—just mix, pour into your crockpot, and enjoy a warm, fudgy treat perfect for cozy evenings or casual gatherings.

Why You’ll Love This Recipe

You’ll fall head over heels for this Slow Cooker Chocolate Banana Cake because it delivers all the comfort of a classic chocolate cake with the natural sweetness and moisture that only overripe bananas can provide.

It’s incredibly forgiving and beginner-friendly—no need to worry about precise oven temperatures or constant checking, as the slow cooker gently bakes it to perfection every time. The result is a cake that’s wonderfully moist (never dry!), deeply chocolatey, and subtly flavored with banana in every bite.

It requires minimal hands-on effort, uses pantry staples plus a few ripe bananas that might otherwise go to waste, and fills your home with an amazing aroma without heating up the kitchen. Whether you’re craving a decadent dessert, need an easy potluck contribution, or want to impress guests with minimal stress, this recipe checks every box—simple, delicious, crowd-pleasing, and virtually foolproof.

Yield: 12 slices

Slow Cooker Chocolate Banana Cake recipe

Moist, fudgy slow cooker chocolate banana cake—rich chocolate meets sweet banana in an easy, no-oven dessert.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 15 minutes

Total Time 1 hour 25 minutes

Ingredients

1 box (15.25 oz) devil’s food or chocolate cake mix
3 large eggs
⅓ cup vegetable oil (or neutral oil like canola)
3 medium very ripe bananas, mashed (about 1–1¼ cups)
Optional: ¾ cup chocolate chips, nuts, or swirl-ins

Instructions

Get your slow cooker ready — Generously spray the inside of a 6-quart or larger slow cooker insert with non-stick cooking spray (or line with parchment for super easy removal). This is your secret to a cake that slides right out!
Mash those bananas with love — Peel 3 very ripe bananas and mash them thoroughly in a large mixing bowl until smooth and creamy. The riper, the sweeter—those brown spots are flavor gold!
Crack in the eggs — Add the 3 large eggs right on top of the mashed bananas and whisk them together until everything looks uniform and happy.
Pour in the oil — Drizzle in ⅓ cup vegetable oil and whisk again. This keeps your cake incredibly moist during the slow cooking magic.
Bring on the chocolate — Dump the entire box of devil’s food cake mix into the bowl—no need to sift! Gently stir until just combined. A few small lumps are totally fine—overmixing makes it tough.
Customize if you’d like — Feeling extra indulgent? Fold in ¾ cup chocolate chips or chopped nuts now for melty pockets of goodness in every bite.
Transfer to the slow cooker — Pour the luscious batter into your prepared slow cooker insert. Use a spatula to spread it evenly so it cooks perfectly all the way through.
Time for slow cooker magic — Place the lid on, set your slow cooker to HIGH, and cook for 1 hour to 1 hour 20 minutes. Start checking at 60 minutes—insert a toothpick in the center; it should come out clean or with moist crumbs.
Let it rest and cool — Turn off the slow cooker and let the cake sit with the lid on for 10 minutes, then remove the lid and cool another 5–10 minutes. This helps it set beautifully.
Serve and enjoy! — Carefully invert the cake onto a large plate or cutting board (or just scoop it out with a big spoon—warm and gooey is divine!). Slice, dust with powdered sugar, add ice cream, or dig in as-is. You just made dessert magic without turning on the oven!

Notes

Cooking time varies depending on your slow cooker model—newer ones may cook faster.
High setting is recommended for best texture; low setting works but may take 2–3 hours.
This cake is best served warm on the day it’s made, but it stays moist for days.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 114Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gCholesterol 47mgSodium 36mgCarbohydrates 9gFiber 1gSugar 5gProtein 2g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use very ripe bananas (brown-spotted or almost black) for maximum sweetness and moisture—under-ripe ones won’t give the same flavor or texture.
Spray the slow cooker insert generously with non-stick cooking spray or line with parchment for easy removal and cleanup.
Resist lifting the lid too often during cooking; each peek adds 15–20 minutes to the cooking time.
Check doneness starting at the minimum time with a toothpick in the center—it should come out clean or with a few moist crumbs.
For extra richness, fold in ¾ cup chocolate chips right before pouring into the slow cooker.
If your slow cooker runs hot, try the low setting for a longer, more even bake.
Let the cake cool in the insert for 10–15 minutes before inverting—it firms up as it cools.
Serve warm with vanilla ice cream or whipped cream for the ultimate treat.

Ingredients Notes

The beauty of this recipe lies in its simplicity and smart substitutions. A boxed devil’s food or chocolate fudge cake mix forms the flavorful, tender base—its pre-measured cocoa, sugar, and leavening agents save time while guaranteeing consistent results. Eggs provide structure and richness, while vegetable oil (instead of butter) keeps the crumb ultra-moist even after slow cooking.

The star ingredient—mashed ripe bananas—adds natural sweetness, reduces the need for extra sugar, brings deep banana flavor, and creates that signature tender, almost fudgy texture. Choose very ripe bananas for the best taste and moisture; if you only have slightly ripe ones, add an extra half banana or a tablespoon of honey. All ingredients work together harmoniously to deliver big chocolate-banana flavor without complicated steps or specialty items.

Variations and Substitutions

This recipe is wonderfully adaptable. For a deeper chocolate experience, use a chocolate fudge or triple chocolate cake mix instead of devil’s food. Stir in ¾–1 cup semi-sweet, dark, or milk chocolate chips for gooey pockets of chocolate throughout. Add ½ cup chopped walnuts, pecans, or toasted hazelnuts for crunch and nutty flavor.

Swirl in ¼ cup peanut butter before cooking for a chocolate-peanut butter-banana twist. Make it gluten-free by choosing a certified gluten-free chocolate cake mix. For a lower-fat option, substitute unsweetened applesauce for half the oil.

Want more banana intensity? Increase to 4 bananas and reduce oil by 2 tablespoons. Top with cream cheese frosting, chocolate ganache, or a simple dusting of powdered sugar after cooling. You can even turn it into individual portions by using ramekins inside the slow cooker (adjust cook time accordingly).

Storage Options

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5–6 days (bring to room temperature before serving for best texture).

For longer storage, wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2–3 months. Thaw overnight in the refrigerator or at room temperature for 1–2 hours. Reheat slices in the microwave for 15–25 seconds to restore that warm, gooey texture.