Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Gradually add the mashed bananas to the butter mixture.
Alternately add the dry ingredients and buttermilk to the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Pecan Frosting:
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and cook, stirring constantly, until the mixture comes to a boil.
Reduce the heat and simmer for 2 minutes, then remove from heat.
Stir in the heavy cream and vanilla extract. Let the mixture cool slightly.
Gradually mix in the powdered sugar until the frosting reaches a spreadable consistency.
Stir in the finely chopped pecans.
3……..
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
Remove from heat and carefully add the butter, stirring until fully incorporated.
Gradually stir in the heavy cream and salt, then return to low heat and cook until smooth.
Remove from heat and stir in the vanilla extract. Let the caramel sauce cool slightly before using.
4. Assemble the Cake:
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