Combine eggs, almond milk, turbinado sugar, vanilla extract and cinnamon in a large bowl, and whisk together until smooth and incorporated.
Place 12 baguette slices in the bottom of slow cooker, then pour egg mixture on top.
Place sliced bananas in a small bowl and pour lemon juice on top to prevent browning and keep flavorful and fresh. Arrange bananas on top of bread in slow cooker.
Drizzle melted coconut oil over bread and bananas, then sprinkle chopped pecans evenly over everything in slow cooker.
Cover and cook on high for 2-3 hours, or until toothpick inserted in bread comes out clean.
Scoop into bowls, then top with more sliced banana and chopped pecans. Enjoy!
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