Lightly grease a loaf tin (make sure it can fit in your slow cooker)

In a large bowl, sift the flour, cinnamon and baking powder and mix together.

In a separate bowl, beat the eggs until smooth.

In another bowl, mash the bananas with a fork until they are smooth and lump free (you must use ripe bananas).

Add the bananas in with the beaten egg and stir until mixed in.

Add in the oil, sugar and vanilla extract.

Make a well in the bowl containing the flour etc. Slowly pour in the egg mixture, stirring gently until all the ingredients are blended together. Do not mix too much, just until it is smooth.

Add the mixture to your greased loaf tin. Place the tin into your slow cooker. I like to put a tea towel under the lid to stop any condensation dripping back down onto the bread and making it soggy.

Cook on high for 2 to 3 hours. When it is ready you should be able to insert a skewer into the centre and it come out clean.

Allow to cool for a bit before removing from the tin and then transfer to a wire rack to cool some more.