Put your butter and sugar in a large bowl and beat until well combined and fluffy
Add in your eggs and beat until they are mix in well
Grab a different bowl and mix together your flour, salt, baking powder and baking soda
Alternate back and forth between adding a little of your flour mixture and a little of your banana to your sugar mixture while stirring until all is combined well
Sprinkle your chopped walnuts on top and stir into your batter
Pour your batter into a greased standard loaf pan that will fit in your 6-quart slow cooker (I used my Crock Pot 6-quart Cook and Carry). The pan will likely sit on the edges of the slow cooker and not go completely down and that is completely okay.
Put your bread pan in your slow cooker. If it will fit all the way down, place it on a rack so it does not sit directly on the bottom. If you do not have a rack (and your pan fits all the way down), you can pour about 1/2 cup of water in the crock around the outside of the pan.
Place several paper towels over the top on your pan to catch excess water from the lid. Be careful not to get the paper towel into your batter.
Cover and cook on high setting for 2-3 hours, until it can pass the toothpick test
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