Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the mashed bananas and sour cream to the butter mixture, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped pecans.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, mixing until fluffy. Mix in the vanilla extract and heavy cream until smooth and spreadable.
To assemble the cake, place one layer on a serving plate and spread with a layer of frosting. Repeat with the remaining layers. Frost the top and sides of the cake.
Garnish the top of the cake with sliced bananas and pecans. Drizzle with caramel sauce. Serve and enjoy!
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 12 servings
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