Slow Cooker Banana Bread

Lightly grease the inside of the slow cooker with cooking spray or butter and line the bottom with parchment paper.

In a large bowl, mash the ripe bananas until mostly smooth.

Add both sugars, melted butter (or oil), eggs, and vanilla to the mashed bananas. Whisk until the mixture is smooth and slightly glossy.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using).

Add the dry mix to the wet mixture and stir gently with a spatula until just combined. Do not overmix.

Fold in nuts or chocolate chips if using.

Scrape the batter into the prepared slow cooker and smooth the top with a spatula.

Cover and cook on LOW for 2½ to 3½ hours, checking with a toothpick for doneness.

Turn off the cooker and let the bread rest for 10–15 minutes in the pot. Use the parchment to lift the loaf onto a cooling rack. Cool for an additional 15–20 minutes before slicing.