For the cream cheese frosting: see recipe from The Pink Whisk in the Notes section (halve the quantities to top this cake)
Gingerbread man sprinkles to top the cake
Grease and line your slow cooker with a large cake case (available from pound shops etc). I made this cake in my round 3.5 litre slow cooker.
In a large bowl, cream the butter together with the sugar, and then break in the eggs and beat well.
Stir in the mashed banana.
Add the spices, flour, baking powder and salt. Stir till well combined but try not to overmix.
Put the mixture into the lined slow cooker pot.
Cook on high for approximately 1.5 hours or until a skewer or cake tester come out clean.
Tip: Place a clean tea towel under your slow cooker lid to stop condensation dripping on top of your cake and making it soggy.
Turn the slow cooker off, and remove the pot from the metal part carefully. Allow the pot to cool and then turn the cake out, and let it cool completely on a rack.
Make up the cream cheese frosting as described in the link above, then use a spatula to spread it on top of the banana bread. Sprinkle on the gingerbread men and enjoy with a festive hot chocolate or mulled cider!