Step 1: Prepare the Oven and Pans

• Preheat the oven to 350°F (175°C).

• Grease and flour three 9-inch round cake pans or line with parchment paper.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Make the Cake Batter

1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).

2. Add the eggs one at a time, mixing well after each addition.

3. Stir in vanilla extract and mashed bananas.

4. Gradually add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry mixture.

5. Fold in the chopped pecans until just combined.

Step 4: Bake the Cake

• Divide the batter evenly between the three prepared pans.

• Smooth the tops with a spatula.

• Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

• Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 5: Make the Caramel Frosting

1. In a medium saucepan, melt the butter over medium heat.

2. Stir in the brown sugar and heavy cream. Bring to a gentle boil, stirring continuously for 2–3 minutes.

3. Remove from heat and let cool slightly.

4. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy.

5. Adjust the consistency by adding more cream, one tablespoon at a time, if needed.

Step 6: Assemble the Cake

1. Place the first cake layer on a serving plate or cake stand. Spread a generous layer of caramel frosting on top.

2. Repeat with the second and third layers.

3. Use remaining frosting to coat the sides of the cake evenly.

4. Garnish the top with chopped pecans.

5. Allow the frosting to set for at least 15–20 minutes before slicing and serving.