In a medium bowl, combine brown sugar, old-fashioned oats, all-purpose flour, and cold butter. Mix until coarse crumbs form and fold in the toasted pecans. Refrigerate for 30 minutes.

In a large skillet, melt butter over low heat. Stir in brown sugar until dissolved. Add salt, cinnamon, and orange juice, cooking for 1 minute until slightly thickened.

Gently add banana chunks to the skillet, tossing to coat in syrup. Spread the mixture evenly in the skillet.

Preheat oven to 350°F (175°C). Sprinkle chilled topping evenly over the banana mixture. Bake for about 20 minutes until golden brown.

Remove from oven and cool for about 10 minutes. Serve warm with vanilla ice cream.