Start by gathering all your ingredients, ensuring your bananas are ripe for the best flavor. Ripe bananas are key to achieving the perfect sweetness and texture.
In a large mixing bowl, whisk together the eggs, sugar, canola oil, sour cream, and vanilla extract until smooth and well-combined.
Mash the ripe bananas in a separate bowl until smooth, then fold them into the wet mixture. This will create a deliciously moist batter.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the mini chocolate chips and chopped pecans if you’re using them. These add delightful texture and flavor.
Grease the inside of your slow cooker with non-stick spray or line it with parchment paper for easier cleanup. Pour the batter into the slow cooker, smoothing the top with a spatula.
Cover the slow cooker with the lid and cook on low for about 4 to 5 hours, or until a toothpick inserted into the center comes out clean. Avoid opening the lid frequently, as this can affect the cooking time.
Once cooked, turn off the slow cooker and allow the bread to cool for about 10-15 minutes before removing it. Transfer to a wire rack to cool completely before slicing. Enjoy your Slow Cooker Chocolate Chip Banana Bread warm or at room temperature!
