Banana-chocolate-peanut butter crock-pot cake from All About Cake (page 90) by Christina Tosi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other neutral oil for grapeseed oil.

  • anya_sf on December 07, 2018

    This was my first and probably last crock-pot cake, as the edges totally burned after the minimum 4 hour cooking time on low. My crock pot is around 15 years old - cooking temperatures may have changed over the years. The part of the cake that didn't burn had a soft, blondie-like texture, but a bit lighter. The peanut butter "goo" is drizzled over the cake like sauce or icing, and is an absolute requirement for the best flavor (there's no peanut butter in the actual cake). We gilded the lily by serving it with vanilla ice cream. The flavor combination was great! I might try making this again in the oven.

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