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1
Spray the bottom of a 1 1/2-quart souffle dish with cooking spray.
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2
Line the bottom of the souffle dish with parchment paper and give a quick spray with cooking spray; set aside.
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3
Make a foil ring 1-inch thick for the souffle dish to sit on inside a 5-quart slow cooker.
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4
In a medium bowl, combine the bananas with the hazelnut liqueur.
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5
Add the muffin mix, evaporated milk, oil, vanilla extract, cinnamon, chocolate chips and egg.
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6
Stir together until just blended.
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7
Transfer to the prepared souffle dish.
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8
Place the dish on top of the foil ring in the slow cooker.
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9
Lay 8 paper towels over top of the slow cooker bowl and secure with the lid.
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10
(This helps to trap steam.)
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11
Cook on LOW setting for 4 to 5 hours.
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12
Remove the cake and allow to cool completely.
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13
Cut the cake in half horizontally.
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14
Stir the rum extract into the cream cheese frosting and frost in between the layers and outside of the cake with the mixture.
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15
Garnish the sides of cake with chopped walnuts.
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16
Slice and serve.
