Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.Bake from Scratch – #thebakefeed+2LunaCook+2yummydishs.chikabala.com+2

Incorporate Bananas and Buttermilk: Mix in the mashed ripe bananas and buttermilk until well combined.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add Pecans: Fold in the chopped pecans.yummydishs.chikabala.com

Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.yummydishs.chikabala.com

Prepare the Caramel Sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and bring to a simmer. Let it simmer for 2–3 minutes, then carefully add the heavy cream. Stir until the sauce is smooth and has thickened slightly. Remove from heat and stir in the vanilla extract.

Assemble the Cake: Place one cake layer on a serving plate. Drizzle with a portion of the caramel sauce. Top with the second cake layer and drizzle with more caramel sauce.

Serve: Slice and serve the cake warm, optionally garnished with additional chopped pecans and banana slices.