Mist a 5-qt slow cooker with cooking spray. In a large bowl, with a handheld electric mixer on low, beat together bananas, egg, cane juice, butter and vanilla. Add sour cream and espresso and beat on low until well combined.
In a medium bowl, mix together flour, baking soda, baking powder, cinnamon and salt. Add flour mixture to banana mixture and beat on low until just combined. Spread batter into slow cooker. Top with walnuts. Cover and cook on low for 3 to 4 hours until a knife inserted into center comes out clean.
This carrot cake is delicious served warm, right from the slow cooker. But if you’d like to save some for later, our cake can be wrapped tightly and refrigerated for 3 to 4 days or frozen for up to 1 month.
There’s so much going on with this scrumptious dessert – juicy peaches, buttery-sweet topping, cardamom-laced cake and even a touch of rum. Best of all, it’s easy to put together. Try it with other stone fruits – nectarines, plums, apricots or a combination.