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

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Mix in the mashed bananas and vanilla extract until combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.

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 before transferring to a wire rack to cool completely.

Assemble the cake by layering the cake layers with caramel sauce between each layer. Drizzle the top with additional caramel sauce and sprinkle with chopped pecans.