Preheat & Prep: Grease the inside of your slow cooker with butter or cooking spray. Line the bottom with parchment paper if desired to prevent sticking.

Wet Ingredients First: In a large mixing bowl, thoroughly mash the overripe bananas until they reach your desired consistency. Pour in the melted butter and whisk until combined. Beat in the egg, brown sugar, vanilla extract, and Greek yogurt until the mixture is smooth and glossy.

The Dry Mix: In a separate small bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt.

Combine Gently: Add the dry ingredients to the wet ingredients. Fold the batter gently using a rubber spatula just until the last streaks of flour disappear.

Fold in the Jewels: If using, gently fold in the chocolate chips or chopped nuts.

The Slow Cook: Pour the batter into the prepared slow cooker. Cover and cook on low for 2.5 to 3 hours, or until the edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool and Release: Remove the lid, cover the slow cooker with a clean kitchen towel, and let the banana bread cool in the slow cooker for 20 minutes. This prevents excess moisture from falling back on the bread. Then, carefully lift the bread out using the parchment paper if used, and transfer to a wire rack to cool completely.

Cut into Bites: Once cooled, cut the loaf into small bite-sized pieces for meal prep.