For the topping:

Combine all the topping ingredients (excluding pecans) in a medium-sized bowl and blend them together using your fingers until they reach a crumbly consistency. Then, add the toasted pecans to the bowl and stir to combine. Place the topping mixture in the refrigerator while you prepare the filling.

For the Filling:

In a ten-inch cast-iron skillet or any oven-safe skillet, melt 2 tablespoons of butter over low heat. Add the brown sugar and stir until it completely dissolves, approximately 3 minutes. It will form a moist mass of sugar that moves around the pan. Stir in the cinnamon and salt. Be cautious when adding the orange juice as it will sizzle and splatter a little bit. Cook for about a minute until the mixture slightly thickens.

Add the banana chunks and gently toss them until they are evenly coated. Spread the bananas and sauce out evenly in the skillet. Remove the skillet from the stove, then sprinkle the topping evenly over the bananas. Place the skillet in a preheated oven at 350 degrees Fahrenheit and bake until the topping turns golden brown, approximately 20 minutes. Let it cool in the pan for about 10 minutes before serving with a scoop of vanilla ice cream.