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

In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each.

Stir in mashed bananas and vanilla.

Gradually add dry ingredients to wet ingredients, alternating with buttermilk, until just combined.

Fold in chopped pecans.

Pour batter into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.

Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the caramel sauce, melt butter in a saucepan over medium heat. Stir in brown sugar, cream, and salt. Bring to a simmer, stirring constantly, for 3–5 minutes, until the sauce thickens.

Remove from heat and stir in vanilla.

Once the cakes are cooled, drizzle caramel sauce over the top and sprinkle with toasted pecans. Serve and enjoy!