In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt. Set aside.
In a separate bowl, whisk together the sugar and melted butter until smooth. Add the eggs, mashed bananas, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the chopped nuts and chocolate chips if using.
Line the bottom of the slow cooker with parchment paper to prevent sticking, then pour the batter into the slow cooker.
Cover the slow cooker with a lid and cook on low for 4 to 5 hours, or until a toothpick inserted into the center comes out clean.
Once cooked, carefully remove the banana bread from the slow cooker and let it cool on a wire rack before slicing and serving.
Variations & Tips
For a healthier version, substitute the sugar with honey or maple syrup. You can also replace the all-purpose flour with almond flour to make it gluten-free. Adding a teaspoon of cinnamon or a pinch of nutmeg can enhance the flavor profile. If you’re feeling adventurous, try incorporating dried cranberries or shredded coconut for a unique twist.
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