1. Preparing the Cake Batter

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they are well-coated to prevent sticking.
2. Combine the Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and ½ teaspoon of ground cinnamon. Set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, beat ½ cup of unsalted butter, 1 cup of granulated sugar, and ½ cup of packed brown sugar until the mixture is light and fluffy. This step is crucial for creating a tender crumb.
4. Add the Eggs: Add 2 large eggs one at a time, beating well after each addition. Then, mix in 1 cup of mashed ripe bananas and 1 teaspoon of vanilla extract until fully combined.

2. Baking the Cake Layers

1. Incorporate the Dry Ingredients: Gradually add the dry ingredients to the banana mixture, alternating with ½ cup of buttermilk. Start and end with the dry ingredients, mixing until just combined. Avoid over-mixing to keep the cake tender.
2. Fold in the Pecans: Gently fold in 1 cup of chopped pecans using a rubber spatula.
3. Divide and Bake: Evenly divide the batter between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the Cakes: Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.

3. Assembling the Cake with Caramel and Pecans

1. Layer with Caramel: Place one of the cooled cake layers on a serving plate. Spread a generous layer of caramel sauce over the top.
2. Stack and Drizzle: Place the second cake layer on top of the first. Drizzle additional caramel sauce over the top, allowing it to drip down the sides for a beautiful presentation.