Preheat oven to 325°F. Line a large baking sheet with parchment paper.
In a medium bowl stir to combine oats and pecans.
In a blender combine banana, peanut butter, maple syrup, cinnamon, and salt. Blend until completely smooth.
Pour peanut butter mixture over oat mixture and stir to coat.
Spread oat mixture out on baking sheet in an even layer and press it into a compact ½” thick rectangle.
Bake, rotating baking sheet halfway through, until browned and firm, 20-25 minutes.
Let cool completely in the pan on a rack. Break into large clusters.
Store in an airtight container up to 1 month.