Line your slow cooker with parchment paper, I like to do this in 2 long strips making it easier to remove the bread.

Spray the slow cooker with non-stick spray.

In a large bowl combine the melted butter, sugar, brown sugar, eggs, and vanilla.

Stir in the mashed bananas.

In another large bowl, whisk together the flour, baking powder, baking soda, and cinnamon.

Gently stir the dry ingredients into the wet ingredients until just combined.

Stir in 1 cup of the walnuts.

Pour the batter into the slow cooker and spread out evenly.

Sprinkle the remaining ½ cup of walnuts over the top of the bread.

Cover and cook on low for 4 hours.

Start checking to see if your bread is done around 3 ½ hours. Slow Cookers vary greatly and yours may cook hotter or slower than others.

When a toothpick inserted comes out clean your bread is ready.

Use the edges of the parchment paper to remove the bread from the slow cooker.

Let cool slightly.

Slice and serve!