Step 1

Remove stoneware inset from slow cooker. Set slow cooker to HI. Grease or spray the inset to a slow cooker OR a metal or Pyrex loaf pan* (9 x 5 x 4-inch).

Step 2

In a small bowl, mix flour, baking soda, nuts and salt. Set aside.

Step 3

In a medium bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and the mashed bananas.

Step 4

Gradually add the dry ingredients, stirring just enough to incorporate. Do not overmix.

Step 5

Pour batter either into the prepared stoneware inset or the prepared pan. If using the loaf pan, either place a rack in the stoneware inset OR used crumpled foil to keep pan from touching the bottom of the crock and cover with a couple of paper towels. Place pan or stoneware inset into the crock pot sleeve. Cover and cook for about 2-3 hours (if cooking in the inset itself) or 3-4 hours if cooking in the loaf pan.

Step 6

*Any shape baker or pan can be used as long as it fits in the crock pot and has the approximate volume of a loaf pan (about 2 quarts).