Melt in Your Mouth Banana Bread

Mash the overripe bananas until mostly smooth with a few small lumps remaining.

Line the insert of your slow cooker with parchment paper, allowing the paper to overhang the edges for easy removal.

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.

Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Stir in the mashed bananas, Greek yogurt (or sour cream), and vanilla extract until well combined.

In a separate small bowl, whisk together the flour, baking soda, salt, and cinnamon (if using) to distribute the leavening evenly.

Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing only until the flour streaks disappear. Do not overmix to keep the texture tender.

Pour the batter into the prepared slow cooker.

Cover and cook on LOW for 4 to 5 hours, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Turn off the slow cooker, remove the lid, and let the bread cool in the crockpot for 30 minutes to set.

Carefully lift the bread out using the parchment paper and transfer to a wire rack to cool completely before slicing.