Banana Cake with Avocado in a Slow Cooker (Crock Pot)

Banana Cake in a Slow Cooker

Like many folks, I'm trying to eat healthier.  This Banana Cake in a Slow Cooker has organic sugar and organic coconut sugar, whole wheat flour, yogurt and avocado in it.  Avocado in a cake?  Sure!  It's a very healthy fat source, loaded with monosaturated fats, (like coconuts are), also, according to Acocado Central

Avocados contribute nearly 20 vitamins, minerals and phytonutrients, including 4% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 6% folate, 8% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 19 micrograms of beta-carotene.

 Yay for avocados!  

I, also, got a new slow cooker for Christmas.  I've seen a lot of slow cooker recipes floating around and several were for desserts.  I thought I'd take a try at Banana Cake in a Crock Pot since I had several over-ripe bananas, and I used the avocado because I have quite a few of those, as well.

Banana Cake in a Slow Cooker

Spray a 7-quart slow cooker with olive oil cooking spray.  Put the lid on and pre-heat the crock for about 5 minutes while making other preparations.

In a mixing bowl with an electric mixer cream on medium-low speed:

3 ripe bananas (about 6" long bananas)
1 ripe avocado (about 1/2 cup -- or butter, coconut oil, etc.)

Add and continue mixing:

2/3 cup yogurt (either plain or vanilla)
2 eggs
1 teaspoon vanilla extract

Add, continuing to mix:

3/4 cup coconut sugar
3/4 cup organic sugar

Add while mixing:

1 cup whole wheat pastry flour
1 1/2 cups unbleached flour
1 teaspoon sea salt (Real Salt or Himalayan)
1 teaspoon baking soda
1 1/2 teaspoons baking powder

Mix on medium speed for two minutes, then pour the batter into the prepared slow cooker.  Place the lid on the cooker and bake the cake for approximately 1 1/2 hours, or until a knife inserted off center comes out clean.  Remove the stoneware and place it somewhere to cool for approximately 10 minutes with the lid off.  Carefully turn the cake out onto a plate, platter or rack, and allow it to cool completely before frosting it with Cream Cheese Frosting, (recipe follows), if desired.

Cream Cheese Frosting

Frosts one cake 

Beat in a mixing bowl with an electric mixer until light and fluffy:

6 ounces cream cheese (room temperature)

1/2 cup butter

1 teaspoon vanilla extract

Gradually add while continuing to mix until well combined:

1 1/2 to 2 cups powdered sugar (organic preferred)

Use to frost cake as desired.  Refrigerate covered any leftovers.