Lightly grease the inside of your slow cooker liner or place a parchment paper or silicone liner inside to prevent sticking. If your crockpot is larger, consider using a small loaf pan that fits inside the crockpot for better shaping.

In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cardamom (if using). Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract. The mixture may look a bit lumpy, which is normal.

Gently fold in the well-drained crushed pineapple, shredded coconut, and optional nuts (if using) into the wet mixture.

Fold the dry ingredients into the wet mixture until just combined. Do not overmix to avoid a tough texture.

Pour the batter into the prepared slow cooker. Sprinkle extra shredded coconut on top. Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours, or until a toothpick inserted in the center comes out clean. Cooking times may vary based on the size of your crockpot.

Turn off the crockpot and remove the liner or lift out the loaf pan. Let the banana bread cool in the liner for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy warm or at room temperature.