Combine oats, milk, and salt in a 2½-quart slow cooker. Cover and cook at low heat for 6 to 8 hours. Before serving, melt butter in a small skillet over medium heat. Add the brown sugar and pineapple and cook just until pineapple starts to release its juices, about 2 minutes. Off heat, fold in the banana. Spoon topping and sprinkle with pecans.
240 calories; 4.5 g fat; 2 g saturated fat;10 mg cholesterol; 9 g protein; 42 g carbohydrates; 3 g fiber; 0 mg sodium; 250 mg calcium. Nutrition figures based on using fat free milk.