Slow Cooker 3-Ingredient Banana Bread

Preparation: Start by mashing the bananas until smooth using a fork, or potato masher, or by giving them a blitz in a food processor.

Combine: Pour the sweetened condensed milk into the mashed bananas and stir until well incorporated.

Form the batter: Sift the self-rising flour into the banana mixture, stirring until smooth to ensure there are no dry flour pockets at the bottom of the bowl.

Add flavor: If opting for the additional ingredients, mix in the baking powder, salt, and ground cinnamon.

Incorporate extras: Gently fold in the chocolate chips or nuts, if using. Feel free to substitute with your preferred add-ins.

Prepare to cook: Line your slow cooker with two layers of baking paper or a fitted cake liner. Transfer the batter into the lined cooker, smoothing the top to an even layer.

Cook: Cover the slow cooker with a clean tea towel placed under the lid to catch condensation, and set to cook on HIGH for 2 hours.

Unmold and flip: Using the paper's overhang, lift the banana bread from the cooker. It will appear pale on top. Remove the baking paper, place it on top of the bread, and then flip the bread so the pale side is facing down. Return to the cooker and cook for an additional 30 minutes on HIGH.

Check doneness: Insert a skewer into the center of the bread; it should come out clean. If undercooked, continue to cook a bit longer. Typically, it should be perfectly done in 2.5 hours.

Prepare the glaze: In a small saucepan, gently heat the Nutella with milk or cream, stirring until smooth. Adjust consistency with more milk if necessary.

Decorate and serve: Drizzle the warm glaze over the cooled banana bread. Embellish with chocolate buttons or chopped chocolate. Slice, serve, and enjoy!