I love the smell of this bread in my house as it cooks

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

3. Stir in the mashed bananas, yogurt or sour cream, and vanilla extract until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. If using, fold in the chopped walnuts or chocolate chips.

5. Line the bottom of the slow cooker with parchment paper and lightly grease the sides. Pour the batter into the slow cooker and spread it evenly.

6. Cover the slow cooker and cook on high for 2 to 3 hours, or until a toothpick inserted into the center of the bread comes out clean.

7. Carefully lift the banana bread out of the slow cooker using the parchment paper. Allow it to cool on a wire rack before slicing and serving.