Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper sling (this allows you to easily lift the cooked bread out). Set aside.
In a large bowl, whisk together butter, brown sugar, egg, and vanilla until smooth, then whisk in mashed bananas.
Fold in flour, cinnamon, baking soda, baking powder, and salt until *just* combined.
Gently fold in the chocolate chips, then pour the batter into the prepared crockpot.
Top with extra chocolate chips, if desired.
Cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
Cook on LOW for 2-4 hours (I needed 2 1/2 hours) or until the bread has cooked through.
Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving!
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