Make sure your bread pan(s) fits in your slow cooker.  

In a medium bowl, whisk together flours, baking powder, cinnamon and nutmeg.  

In a large bowl, thoroughly combine bananas, butter, brown sugar, egg whites and almond milk. Sprinkle dry mixture over banana mixture and fold until ingredients are just combined. Take care not to overmix; batter will be slightly lumpy. Gently fold in chocolate chips and toasted pecans, if using. 

Pour batter into bread pan coated with nonstick oil spray. Place bread pan in slow cooker and set to low for 4 hours. 

To serve, cut bread into 1-inch-thick slices and then cut in half again if using a single large loaf pan.

Note: If using 2 small loaf pans, you may need to prop 1 up using foil paper in order to fit into your slow cooker. Be sure to play with pan placement before pouring batter in. This recipe works for 2 small loaf pans or 1 large pan. 

Alternatively: Bake in a 350˚ oven for 50 to 55 minutes on the middle rack, or until a toothpick inserted into the center of loaf comes out clean. 

If adding pecans to the batter, each slice is 160 calories.