Position a rack in the center of the oven and heat the oven to 350°F.
Make the topping
In a medium bowl, use your fingers to combine the flour, brown sugar, oats, and salt. Add the cold butter and, still using your fingers, work the ingredients together until the butter is the size of chickpeas. Gently toss in the pecans and then refrigerate the topping until ready to use.
Make the filling and bake
In a 10-inch cast-iron (or other heavy-duty) skillet, melt the butter over medium heat. Add the brown sugar and cook, stirring often with a silicone spatula, until the sugar is dissolved, about 3minutes. Stir in the orange juice, cinnamon, and salt; take care, as it will splatter. Continue to cook, stirring, until the mixture thickens slightly, about 1 minute. Add the bananas, gently toss to coat, then spread them and the sauce evenly in the skillet.
Remove the skillet from the heat and evenly sprinkle the topping over the bananas. Transfer the skillet to the oven and bake until the topping is golden-brown and the filling is bubbling, about 20 minutes.
Let cool for at least 10 minutes before serving with whipped cream or ice cream.
Make Ahead Tips
You can refrigerate the topping in an airtight container for up to 24 hours.
nutrition information (per serving):
22, Fat Calories
200, Saturated Fat
4, Monounsaturated Fat
66, Polyunsaturated Fat
Photo: Scott Phillips