“OH man! I would eat this whole thing all by myself! I want to wake up to this for breakfast EVERY morning”

In a large bowl, whisk together the eggs, almond milk, turbinado sugar, vanilla extract, and cinnamon until the mixture is smooth and well incorporated.
Arrange 12 slices of the whole wheat baguette in a single layer on the bottom of your slow cooker.
Pour the egg mixture evenly over the baguette slices in the slow cooker, ensuring all the bread is moistened.
In a small bowl, place the sliced bananas and pour the lemon juice over them. Toss gently to coat the banana slices. This will help prevent them from browning and keep them tasting fresh.
Arrange the lemon-coated banana slices evenly over the layer of bread in the slow cooker.
Drizzle the melted coconut oil evenly over the bread and bananas in the slow cooker.
Sprinkle the roughly chopped pecans evenly over the top of everything in the slow cooker.
Cover the slow cooker with its lid and cook on high heat for 2-3 hours, or until a toothpick inserted into the bread comes out clean, indicating that the French toast is cooked through. Cooking times may vary depending on your slow cooker.
Once cooked, scoop the Slow Cooker Banana Pecan French Toast into bowls. You can top each serving with more sliced fresh banana and additional chopped pecans if desired. Enjoy this warm and comforting breakfast!