Slow Cooker Banana Bread

Butter and flour the inside of the slow cooker.

In a bowl, mix together the 2 types of flour, wheat germ, baking powder, cinnamon, and salt. Set aside.

In a large bowl, using a hand mixer, cream the butter with the brown sugar until the texture is smooth and creamy.

Continue mixing at low speed and add the eggs, one at a time, followed by the vanilla and bananas. Whisk until the preparation is homogeneous.

Gradually incorporate the dry ingredients to the wet ingredients.

Pour the banana bread mix into the slow cooker. Sprinkle the Grenoble walnuts on top.

Place a cloth under the cover to avoid any condensation from dripping and soaking the bread. Cover.

Cook on high for 2 to 3 hours.

Meanwhile, mix all the topping ingedients together. Refrigerate.

Let cool the bread until morning. Garnish with the topping mix and serve.