Combine all the topping ingredients (except pecans) in a medium size bowl and work them together with your fingers until they become crumbly. Add the toasted pecans to the bowl and stir to mix. Refrigerate the topping while you make the filling.

In a ten inch cast iron skillet or oven safe skillet, melt 2 tablespoons of butter over low heat. Add the brown sugar and stir until it dissolves, about 3 minutes. It will become a wet looking mass of sugar that slides around the pan. Stir in the cinnamon and salt.

Add the orange juice, be careful it will sizzle up and splatter a little bit. Cook about one minute until it thickens slightly.

Add the banana chunks and toss gently until they are coated. Spread the bananas and sauce out evenly in the pan. Remove the skillet from the stove, sprinkle the topping evenly over the bananas. Put the skillet in a 350 degree preheated oven and bake until topping is golden brown, about 20 minutes. Let cool in the pan about 10 minutes before topping with vanilla ice cream or whipped cream.