Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. In a large bowl, sift together flour, cinnamon, baking soda, baking powder, and salt. Set aside.
3. In another bowl, whisk eggs, vegetable oil, sugar, and vanilla extract until smooth.
4. Add mashed bananas and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
6. Gently fold in chopped pecans.

Step 2: Bake the Cake

1. Divide the batter evenly among the prepared cake pans.
2. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 5 minutes, then transfer to wire racks to cool completely.

Step 3: Make the Caramel Sauce

1. In a heavy-bottomed saucepan, combine sugar and water over medium heat. Do not stir.
2. Cook until the sugar dissolves and turns deep golden brown (about 8-10 minutes).
3. Remove from heat and slowly whisk in the coconut milk (or heavy cream). Be careful—it will bubble!
4. Stir in the butter until smooth. Let it cool before using.

Step 4: Make the Buttercream Frosting

1. In a heatproof bowl, combine sugar and egg whites.
2. Place over a double boiler and whisk continuously until the sugar dissolves.
3. Transfer to a stand mixer and beat until stiff peaks form.
4. Gradually add the softened butter, mixing until fluffy.
5. Mix in the vanilla extract and caramel sauce until smooth.

Step 5: Assemble the Cake

1. Level the cake layers if needed using a serrated knife.
2. Place one cake layer on a serving plate. Spread a layer of buttercream frosting on top.
3. Drizzle a thin layer of caramel sauce over the frosting.
4. Repeat the process with the second and third layers.
5. Frost the entire cake with the remaining buttercream.
6. Drizzle extra caramel sauce over the top, letting it drip down the sides.

Serving & Storage Tips

• Serve at room temperature for the best flavor and texture.
• Store in the fridge for up to 3 days in an airtight container. Let it sit out for 20 minutes before serving.
• Freeze individual slices wrapped in plastic wrap for up to 1 month.