Ingredients:
- 15.25 oz. yellow cake mix
- 1/2 cup salted butter, melted
- 1 cup bananas, mashed
- 3/4 cup water
- 1 tsp. vanilla extract
- 3 large eggs
- 1/2 cup chopped walnuts, divided
Ingredients for the frosting:
- 8 oz. cream cheese, room temperature
- 1/2 cup salted butter, room temperature
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1 Tbsp. milk
Directions:
- In a large bowl, add the cake mix, melted butter, mashed bananas, water, vanilla extract and eggs. Whisk until combined. Do not worry if there are a few lumps left of cake mix; that is normal. Add about 3/4 of the nuts and stir again. (Save some nuts for topping the frosting.)
- Spray the slow cooker very well with non-stick spray. Add batter to the slow cooker and smooth out to a flat layer. Cover and cook on high for 2 1/2 hours; do not open the lid during the cooking time.
- At the end of the cooking time, remove the insert from the heating unit. Set the ceramic insert on a cooling rack and let cake cool completely.
- When the cake is cooled, start making the frosting. Using a stand mixer or a handheld electric mixer, blend the cream cheese and butter until combined. Add the powdered sugar, vanilla and milk and blend until smooth. Scrape down the sides of the bowl and blend again.
- Spread the frosting on the cooled cake. Sprinkle with reserved nuts and banana slices.
