Slow Cooker Banana Upside-Down Cake

Ingredients:

Bananas

• 5 tbsp (75 g) butter, cut into small pieces, plus extra for greasing the slow cooker
• 3/4 cup dark brown sugar, plus extra for sprinkling the slow cooker
• 3 tablespoons dark rum
• 910 g ripe medium-sized bananas (about 6 pieces), peeled and cut in half lengthwise

Pie

• 3/4 cup low-gluten confectionery flour
• 3/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 teaspoon fine salt
• 55 g softened butter
• 2/3 cup sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tbsp whole milk, room temperature
• Ice cream for serving

Preparation:

1. Bananas: Grease the inside of the slow cooker with butter, then line it completely with foil, which you can grease as well. Set the heat to high. Scatter the butter pieces, sprinkle with brown sugar, and pour rum over the foil in the bottom of the slow cooker. Arrange the banana halves cut-side down on top, overlapping slightly. Press them into the sugar.
2. Pie: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl. Then whisk to evenly distribute the ingredients.
3. In another bowl, slowly beat the butter and sugar with an electric mixer until combined. Increase the speed to high. Beat until light and fluffy, scraping down the sides of the bowl occasionally (about 10 minutes). Continue beating until the mixture is light and fluffy, then the egg yolk, allowing each ingredient to fully incorporate before adding the next.
4. While beating slowly, add the flour mixture to the butter mixture in 3 additions, alternating with the milk in 2 portions. Begin and end with the flour. Then beat briefly at medium speed until the batter is smooth.
5. Pour the batter over the bananas and spread it evenly with a spatula. Place a folded paper towel over the top of the slow cooker, covering it from edge to edge. This will allow you to place it under the lid and ensure a tight seal (see note). Cover tightly and cook at high heat until the cake begins to brown lightly on the sides and a slight indentation remains in the center when pressed, about 3.5 hours. Turn off the slow cooker and let the cake set, about 20 minutes.
6. Using the foil, remove the pie from the slow cooker. Place it on a countertop to cool (about 30 minutes). Unwrap the foil. Carefully invert the pie onto a serving plate, so the caramelized bananas are on top.
7. Using a spoon or slicing method, scoop the pie into bowls and serve with ice cream (optional).
   
   

   Note

   
   * When cooking in a slow cooker, moist heat is generated. A paper towel absorbs condensation and prevents it from dripping off the lid back onto the pie.