Today I cook about half of the cakes in a slow cooker. This is very convenient for me, and gradually many cakes that were previously oven-baked have become multi-cooker.
Like this banana cake. Bananas are included in both the crust dough and one of the layers. I advise you to purchase a mold suitable for the size of the bottom of the bowl. These can be round or shaped silicone or foil shapes. But in any case, you can bake directly in the bowl, or line it with baking paper or foil for easy removal of the baked cake blank.
Prepare the ingredients for making banana cake in a slow cooker according to the list for the recipe.
Melt the butter and beat it with sugar.
Add eggs, salt, mix and beat again.
Sift the flour, add baking powder and mix thoroughly.
If desired, add a little alcohol and stir again.
Grate the bananas on a coarse grater and stir into the cake batter.
Transfer the banana batter to a greased bowl or pan. Please note that the dough will rise approximately twice in size. Although it is very heavy, the baking powder and alcohol work to their full potential, making the dough porous, loose and fluffy.
Set the “baking for 1 hour” mode and after the sound signal, remove the workpiece from the bowl.
Level the surface of the workpiece, i.e. trim off excess and protruding parts.
They can be dried in a frying pan and crushed into crumbs to decorate the cake.
To soak, bring water and sugar to a boil, cook for a couple of minutes, remove from heat and pour in the lemon ingredient.
For the cream, combine butter with condensed milk. They must be the same temperature. Stir until smooth and beat lightly.
Cut the cooled banana blank into three layers with a knife or thread.
Assemble the cake.
Divide the impregnation into three equal portions and pour one by one into a dish suitable in size for the cake.
First soak the first cake layer (it will be the bottom layer).
Then grease it with cream, use 2/3 of the prepared cream.
Cover with a second cake layer, also soaked. Grate the banana, sprinkle with lemon juice and spread on the surface of the second cake layer.
Soak the third cake layer, cover the banana filling with it, and spread the remaining cream on top.
Sprinkle the surface of the cake with crumbs from the cake scraps, and if there are none, then with shortbread crumbs and sweet cocoa powder.
The banana cake prepared in the slow cooker needs to be refrigerated so that the cream hardens and can be served immediately or the next day. Lemon juice will reduce the browning of the banana, but the filling layer will still be dark.
Cooking time - 2 hours.
Pies can be deliciously baked with a wide variety of fruits and berries. Of course, apple, pear and strawberry are most often used as filling. But these are far from the only options. We want to offer you a very original and incredibly tasty recipe - making a banana pie in a Redmond slow cooker.
There is nothing complicated about this dish. You can do it without unnecessary difficulties in a short time, delighting both yourself and your loved ones.
It is advisable that the multicooker have a “Baking” program. Fortunately, most models have it. Redmond RMC-PM180 is one such kitchen appliance.
Ingredients for making banana pie in a Redmond slow cooker
- Banana - 3 pieces.
- Chicken egg - 3 pieces.
- Flour - 300 grams.
- Sugar - 250 grams.
- Baking powder - 10 grams.
- Butter - 120 grams.
- Salt - to taste.
- Chocolate chips, nuts, powdered sugar - to taste (as a topping).
Method for making banana pie in a Redmond slow cooker
1) Peel the bananas, pour sugar into a bowl, then cut the bananas into small slices and put them in the sugar. After this, you need to mash everything with a masher.
2) Melt the butter, add it to the bananas and sugar. We also put eggs, flour, salt and baking powder here. Then knead the dough.
3) Line the multicooker bowl with baking paper. Lubricate it with oil. Then we lay in the dough and carefully level it.
4) Use the “Menu” button to turn on the “Baking” mode. Set the time to approximately 2 hours (you need to take into account the power of the multicooker).
Cake is a sweet that is suitable for a special or everyday tea party. Children and adults love this delicacy. And if you add cocoa or chocolate to the dough, you get a very tasty dessert. It improves mood and has a beneficial effect on blood vessels. There are many recipes for chocolate cakes. Most often, biscuit options are taken as the basis. You can also bake cakes in different ways. For example, instead of standard baking in the oven, use a kitchen assistant - a multicooker.
How to make chocolate cake in a slow cooker
Chocolate cake in a slow cooker is prepared from cake or sponge dough. Baking cake layers in this machine is much easier. The main advantage of this method is that it will not dry out, it will be soft and porous. But for this, a number of conditions must be met.
- Carefully pour the biscuit dough into the multicooker bowl. Otherwise it will settle.
- The bottom of the bowl must first be oiled and sprinkled with flour or semolina so that the cake does not stick.
- Do not open the lid of the device during the process - the dough will not rise.
- To prepare the cake, use the “Baking” program. The time is set individually for a specific model. If the cake is not baked, you need to add 15-20 minutes on the timer.
- After finishing cooking, do not open the multicooker immediately. Let the cake sit for a while.
- If you can’t remove the cake, you need to turn the container over and place it on a plate. And put a damp towel on the bowl itself. After 5 minutes, the cake blank will “fall away” from the bottom.
It is better to cut the biscuit when completely cooled so that the dough does not crumble.
This recipe, although called classic, still has differences from the basic sponge cake. To prepare it, there is no need to beat chicken yolks and whites separately. And it contains milk. It is this component that gives the cake its delicate aroma and softness.
Ingredients:
- 3 eggs;
- 0.2 liters of chilled milk;
- 50 ml sunflower oil (necessarily odorless);
- 100 g cocoa;
- 1 cup of sugar;
- 1 tbsp. baking powder;
- 0.3 kg flour;
- Vanillin according to preference.
Cooking method:
- Beat eggs into a deep bowl. Beat with a mixer until foamy.
- Gradually add granulated sugar without stopping beating.
- Work with the mixer for about 25 minutes. The grains of sugar should completely dissolve, and the mass should turn white and thicken.
- Add cold milk and butter. Mix thoroughly with a dry spoon and continue vigorously whisking the mixture for a couple of minutes.
- Pour cocoa, baking powder and flour into the mixture. It is advisable to first sift all bulk components through a strainer.
- Gently mix all products. You can use a mixer, but it is better to do it carefully with a spoon.
- Oil the multicooker bowl and sprinkle with flour.
- Pour in the dough.
- Place the container with the dough into the multicooker, selecting the “Baking” mode. The average cooking time is 1 hour 20 minutes.
- Check the readiness of the cake in the slow cooker with a toothpick.
- Cool the biscuit, cut, coat with cream and decorate.
Classic chocolate cake is ready! All that remains is to place it in the refrigerator for a couple of hours so that the cakes are soaked.
A simple version of a delicate chocolate cake in a slow cooker. It contains kefir. Before cooking, it is necessary to heat the fermented milk product. If you don't have baking soda on hand, you can use baking powder. But you will need 2 times more of it. Sour cream is perfect for a cupcake crust. For a more extravagant taste, you can add coconut flakes to the cream. Before serving, the chocolate kefir cake should soak for 6-8 hours in the refrigerator.
Ingredients:
- 0.3 l kefir;
- 2 eggs (take out in advance to warm up);
- 0.4 kg flour;
- 75 g of insoluble cocoa powder;
- 1 tsp soda;
- 180 g sugar;
- 2 tbsp. sunflower oils (odorless);
- vanillin (optional).
Cooking method:
- In a deep bowl, beat eggs with sugar with a mixer at low speed.
- Pour oil and warm kefir into the egg mixture. Mix all products until smooth.
- In a separate deep container, mix the bulk ingredients - cocoa, vanillin, soda and flour. Be sure to sift the products several times.
- Combine all products and beat with a mixer until smooth. It is important that there are no lumps left in the dough.
- Grease the multicooker bowl with a piece of butter and sprinkle with flour.
- Pour the prepared dough into the container. Level the top with a silicone spatula.
- Bake the chocolate cake preparation for 100 minutes in the “baking” mode.
- Allow the finished cake to cool, then cut and layer with sour cream (or other) cream.
- Decorate the chocolate cake with nut crumbs and refrigerate for 8 hours.
The highlight of this recipe is the combination of chocolate and banana in the dough. The products give an interesting taste and unusually bright aroma. You can make a cake from a sponge cake by cutting it into layers and layering it with cream. Or a cake, simply covering it with chocolate icing. In any case, the product must be kept in the refrigerator for at least 8 hours before serving.
Ingredients:
- 2 eggs;
- 400 g flour;
- 3 tbsp. sunflower oils;
- 50 ml milk;
- 3 bananas (ripe);
- 400 g sugar;
- half tsp salt;
- 100 ml warm water;
- quarter tsp citric acid;
- 2 tsp soda;
- 2 tbsp. cocoa;
- vanillin.
Cooking method:
- Sift the bulk ingredients – flour, cocoa – into a deep container. Add lemon and soda, sugar, vanillin and salt. Mix everything thoroughly.
- In another deep bowl, beat eggs with warm water, butter and milk.
- Make a puree from bananas and add it to the egg mixture. Beat everything thoroughly.
- Now carefully pour the liquid ingredients in a thin stream into the bowl with the bulk ingredients, stirring thoroughly with a whisk as you go.
- Grease the multicooker container with oil and dust it with flour. Pour the prepared dough into it.
- Place the bowl in the device and cook on the “Baking” mode. Chocolate banana cake in a slow cooker takes a maximum of 85 minutes to prepare.
- Before removing the cake, it is recommended to leave it to cool for a quarter of an hour in the slow cooker.
- Cover the finished product with chocolate glaze or cut it into cake layers and “assemble” the cake with any cream.
You can layer a chocolate cake with almost any cream. But the taste and aroma of cocoa will be most successfully emphasized by sour cream for a cake in a slow cooker. In addition, it will soak the cakes very well and make the delicacy tender. You can make the most ordinary cream from whipped sour cream with powdered sugar, or you can prepare its “custard” variation.
Ingredients:
- 1 egg;
- 0.3 kg of fat sour cream;
- 2 tbsp. flour;
- a pack of butter;
- 120 g sugar.
Cooking method:
- In a metal bowl, combine egg, sugar, flour and sour cream. Beat everything until the lumps disappear.
- Place the container in the multicooker, stirring constantly, and cook until thick.
- Remove the container and let cool slightly.
- At this time, beat the softened butter with a mixer. As soon as the product acquires a light shade, you can add the custard mass.
- Beat all products for another 5-10 minutes.
- Apply to cakes while warm.
You can also use a simple variation of chocolate cream, which will fit perfectly into the harmony of the taste of the delicacy.
Ingredients:
- 400 g condensed milk;
- dark chocolate bar;
- 180 g butter.
Cooking method:
- Beat condensed milk with melted butter.
- Melt the chocolate. Cool slightly.
- Add dark chocolate to the butter mixture and beat well.
- Place the warm cake cream in the refrigerator for 10 minutes. Then coat the cakes.
To decorate a chocolate cake, frosting made from chocolate or cocoa is usually used on top. You can decorate the treat with nuts, chocolate chips, fruits or berries.
The abundance of cakes on store shelves now amazes the imagination. But who can guarantee that they are made from good quality products and strictly according to the recipe? You can be sure of this only if you bake the cake with your own hands. So let's bake a delicious chocolate banana cake in a slow cooker.
The cake according to this recipe turns out tender, it literally melts in your mouth. By the way, you can experiment with its recipe, for example, add berries, raisins or walnuts to the cream, sprinkle grated chocolate, coconut or powdered sugar on top. Our chocolate cake allows this!
Ingredients for chocolate cake
- Four tablespoons cocoa
- Egg - three pieces
- Two hundred gram glass of sugar
- Milk - one glass
- Sunflower oil - 1/2 cup
- Wheat flour - one and a half cups
- Baking powder - 10 grams
- Vanillin
For cream:
- Two bananas
- 200 grams of granulated sugar
- 450 grams of thick sour cream
How to bake chocolate banana cake in a slow cooker
Let's bake it in a slow cooker. Let's cool it down.
Cut off the top of the cake, carefully remove the crumb and grind it into crumbs. We leave some of the crumbs for decorating the cake, and add some to the sour cream. 
Let's prepare sour cream with banana filling.
Using a mixer or food processor, beat the sugar and sour cream. Pour one glass for glaze. Add chopped crumbs and chopped banana to the remaining cream. Mix everything well. 
Fill the sponge cake, freed from the crumb, with the prepared cream with banana filling. 
Cover with top, pour cream and decorate with biscuit crumbs. Cool the cake in the refrigerator. 
Chocolate cake in a slow cooker is ready! Cut into portions and serve with tea. Bon appetit! 
The chocolate cake in the slow cooker turned out light, delicious and rich. Children eat this cake wonderfully.
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