Slow Cooker Banana Bread

Grease and line your slow cooker with a large cake case (available from pound shops etc). I made this cake in my round 3.5 litre slow cooker.

In a large bowl, cream the butter together with the sugar, and then break in the eggs and beat well.

Stir in the mashed banana.

Add the spices, flour, baking powder and salt. Stir till well combined but try not to overmix.

Put the mixture into the lined slow cooker pot.

Cook on high for approximately 1.5 hours or until a skewer or cake tester comes out clean.

Tip: Place a clean tea towel under your slow cooker lid to stop condensation dripping on top of your cake and making it soggy.

Turn the slow cooker off, and remove the pot from the metal part carefully. Allow the pot to cool and then turn the cake out, and let it cool completely on a rack.

If adding frosting, make up the cream cheese frosting using the butter, cream cheese and icing sugar following the method given here, then use a spatula to spread it on top of the banana bread. Sprinkle on the gingerbread men if using, and enjoy!