Banana Coconut Cake
You can substitute an equal amount of buttermilk for the cream and lemon juice.
INGREDIENTS | SERVES 8
- 1 stick butter
- 1 (8-ounce) package cream cheese, softened
- 1½ cups granulated white sugar
- 3 large eggs
- ½ cup heavy cream
- 1 tablespoon lemon juice
- 2 small ripe bananas, sliced
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- ½ cup unsweetened grated coconut
- ½ cup pecans, chopped
- Nonstick spray
Add the butter, cream cheese, sugar, eggs, cream, lemon juice, and banana slices to a food processor. Process until well mixed.
Add the flour, baking powder, salt, and baking soda to a mixing bowl. Stir to mix.
Scrape in the butter-banana mixture. Stir to combine. Fold in the coconut and pecans.
Line the bottom of the slow cooker with a round of parchment paper, coat the paper and the sides of the crock with nonstick spray, and pour in the batter.
Cover and cook on low for 4 hours or until a toothpick inserted in the center comes out clean.