Slow Cooker Banana Pecan French Toast

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Make yourself something extra special for breakfast! You deserve it! Though it’s easy to think you’re limited to eggs, oatmeal, yogurt and smoothies for breakfast, this simple slow cooker Banana Pecan French Toast shakes up the morning meal with a diner inspired dish gone healthy!

Slice a whole wheat baguette, top with a creamy custard sauce and bake in a crockpot with banana slices and a sprinkling of chopped pecans. Once cooked through, all you have to do is scoop this scrumptiously sweet french toast into your plate and drizzle with pure maple syrup, agave or fresh berry sauce.

This recipe is ideal for brunch or holiday breakfast. It comes together quick and is a total crowd pleaser!

Slow Cooker Banana French Toast Recipe

banana pecan french toast

Yields: 6 servings | Serving Size: 2 slices of toast | Calories: 273 | Total Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 0 g | Sodium: 173 mg | Cholesterol: 124 mg | Carbohydrates: 42 g | Fiber: 2 g | Sugars: 25 g | Protein: 7 g | SmartPoints (Freestyle): 12


  • 12 (1" thick) slices whole wheat baguette
  • 4 eggs
  • 3/4 cup almond milk
  • 1 tablespoon coconut sugar
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil, melted
  • 2 bananas, sliced
  • 1/2 lemon, freshly squeezed
  • 1/2 cup chopped pecans
  • Nonstick cooking spray
  • Pure maple syrup (for serving)


  1. Spray a 5-7 quart slow cooker with nonstick cooking spray. Arrange baguette slices on the bottom of the slow cooker.
  2. Whisk together eggs, milk, coconut sugar, vanilla and cinnamon. Drizzle over the baguette slices, making sure to cover each slice completely with the egg mixture.
  3. In a mixing bowl, drizzle banana slices with fresh lemon juice, tossing to coat. Place banana slices atop baguettes in the slow cooker. Drizzle with melted coconut oil, sprinkle with pecans. Cover and cook on high for 2-3 hours or on low for 4-5 hours, or until cooked through.
  4. Cooking times will vary with different cookers, so begin to check your slow cooker at the 3 hour mark and allow to cook just until the bread begins to turn golden brown around the edges.
  5. Drizzle lightly with pure maple syrup to serve.

What did you think of this slow cooker banana pecan french toast? Let us know in the comment section, below! Also, be sure to follow us on Pinterest to be the first to know about all of our tasty, healthy breakfast recipes!

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15 Comments on "Slow Cooker Banana Pecan French Toast"

  1. marilee  April 13, 2017

    I am assuming that the 1/2 pecans means a 1/2 cup. I just want to be sure. Sounds like a great dessert as well as a breakfast treat.

  2. Sherri  September 5, 2017

    Do you know the cholesterol amount for a serving of this?

  3. Michelle  December 16, 2017

    What can coconut sugar be substituted with truvia?

    • Gale Compton  December 17, 2017

      Michelle, We have never used trivia, so I’m not sure. The white sugar ratio and coconut sugar would be the same, if you know how to convert to trivia.

  4. Kristina  January 14, 2018

    I made this today and it’s delicious! It really tastes decadent and not at all healthy. Thanks!

  5. Marita  February 16, 2018

    Can I cook it in a normal cooker in small time? Please thanks

    • Gale Compton  February 17, 2018

      Marita, I’m not sure what you mean by a normal cooker. If you mean be using the stove, that’s fine.

  6. Carrie  December 17, 2018

    Can I make ahead and put in ridge and then just turn on in morning? I want to make for Christmas morning.

    • Nichole Furlong  December 20, 2018

      I would not recommend making this ahead. It will most likely turn out VERY soggy!

      • Ashton  September 25, 2019

        I made it the night before and set my crockpot timer so that it would be ready for breakfast the next morning, it turned out great. I didn’t have any problem with it being too soggy.

        I also substituted a can of coconut milk for the almond milk to give it a creamier texture.

        I’ll definitely make again. I didn’t have any cooking spray, because we don’t use it. I tried coating my crockpot with coconut oil, but the bread did end up sticking pretty bad in some places. Maybe next time I’ll try lining with parchment paper.

        • Nichole Furlong  September 25, 2019

          So glad you enjoyed the recipe, Ashton! Love that you used coconut milk instead of almond. Coconut milk is my personal favorite.

  7. Shelly  March 16, 2020

    Has anyone tried making this in an Instapot?

    • Nichole Furlong  March 17, 2020

      Hi Shelly, unfortunately this recipe would not be great in the Instant Pot.


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