Generously spray the bottom of each ramekin with nonstick oil spray (this is important to prevent sticking). Set aside. If the bottom and sides are well-coated with oil spray, the cakes will slide out easily while still warm. Although, I like to serve mine in the ramekins.

In a small microwave-safe bowl, add 1 cup of the chocolate chips and microwave for 30 to 60 seconds or until the chocolate has melted. Be sure to stir halfway through to prevent scorching. Stir until silky smooth and no lumps remain. Set aside to slightly cool.

After the melted chocolate has slightly cooled (5 minutes or so—it is very important to allow it to cool before adding in other ingredients), whisk in the eggs, mashed banana and vanilla extract. Mix until well incorporated. Using a rubber spatula gently fold in the almond flour, baking powder and salt. Fold in the remaining ¼ cup chocolate chips. Evenly divide the batter between four prepared ramekins.

Place the ramekins in the bottom of a slow cooker. Cover and set the slow cooker to high. Cook for 2 hours on high for a fudgy consistency. Remove lid. Allow cakes to sit for 5 minutes or so. Then serve warm in ramekins topped with optional whipped cream, fresh berries and a dash of cocoa powder for garnish!