1Butter/oil inside of slow cooker with cooking spray or Pyrex dish that will fit in your sc.
3Mix flour, caster sugar, baking powder and salt in medium bowl.
4Stir in milk, oil and vanilla until smooth.
5Mix in banana and chocolate chips until evenly distributed. It needs to be a firm batter to hold the chips in so that they don't sink to the bottom during cooking. Add more flour if too runny.
6Pour batter evenly in dish or slow cooker.
9Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
11Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until skewer inserted in center comes out clean (bar the chocolate sauce!)
12Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving.
Submitted by Louise Finch
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