Grease the inside of a 6-quart slow cooker with butter or non-stick spray. Line the bottom with parchment paper or foil for easy removal, if desired.

In a large mixing bowl, mash the overripe bananas until mostly smooth. Add melted butter, granulated sugar, and brown sugar, mixing until combined.

Whisk in the eggs, vanilla extract, and almond extract until the mixture is smooth and fragrant.

In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix. A few streaks of flour are okay.

Pour the batter into the prepared slow cooker. Spread evenly. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until a toothpick inserted in the center comes out clean.

Turn off the slow cooker and remove the lid. Let the bread cool in the crockpot for 10-15 minutes. Then, carefully lift it out using the parchment or foil and place on a wire rack to cool completely (about 1 hour). This is crucial to avoid melting the frosting.

While the bread cools, beat the softened cream cheese and butter in a large bowl until smooth and creamy. Gradually add powdered sugar, mixing on low until incorporated, then increase to medium until fluffy.

Stir in vanilla extract, salt, and enough milk or cream to reach a thick, spreadable consistency.

Once the bread is completely cool, spread the frosting generously over the top. Sprinkle with colorful sprinkles immediately.

Slice and serve.