Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Add in the eggs, mashed bananas, and vanilla extract, and mix well.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture until just combined. Fold in the chopped pecans.

Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let it cool for about 10 minutes in the pan before transferring it to a wire rack.

In a saucepan over medium heat, combine brown sugar, heavy cream, butter, vanilla extract, and a pinch of salt. Stir continuously until it comes to a gentle boil, then let it simmer for about 5 minutes.

Drizzle the warm caramel sauce over your cooled cake generously.