• **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Prepare the Cake:

• - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• - In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
• - Add eggs one at a time, beating well after each addition.
• - Mix in the vanilla extract and mashed bananas.
• - Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.

Bake the Cake:

• - Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
• - Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• - Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Prepare the Caramel Frosting:

• - In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly.
• - Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy.
• - If the frosting is too thick, add a little more cream until the desired consistency is reached.

Assemble the Cake:

• - Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top.
• - Repeat with the second and third layers.
• - Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans.
• - Allow the frosting to set slightly before serving.