Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, whisk together the instant banana cream pudding mix and cold milk until the mixture is smooth and thickened. This should take about 2 minutes.
- Once the pudding is thick, fold in the creamy peanut butter until well incorporated. You want to ensure that there are no lumps of peanut butter remaining.
- In another bowl, prepare the yellow cake mix according to the package instructions. This typically involves adding eggs, oil, and water. Once mixed, gently fold in the peanut butter chips.
- Spray your Crock Pot with non-stick spray for easy cleanup. Pour half of the cake batter into the bottom of the slow cooker. Then, pour the banana pudding mixture over the cake batter, followed by the remaining cake batter on top.
- Sprinkle the chocolate chips over the top of the cake batter in the Crock Pot, allowing them to sink slightly into the mixture.
- Cover and cook on low for 3 to 4 hours. The cake is done when it is set in the center and a toothpick inserted comes out clean.
- Once cooked, allow the cake to cool for a few minutes before serving. Top with whipped cream and fresh banana slices if desired. Enjoy your decadent dessert!
Notes
- Be sure not to overcook the cake; check for doneness at the 3-hour mark.
- If you prefer a more pronounced banana flavor, consider adding sliced bananas to the pudding mixture.
- Serve warm for the best experience, but this cake is also delicious at room temperature.
- Feel free to adjust the amount of peanut butter chips and chocolate chips to your liking!