Gradually add the flour mixture to the banana mixture, alternating with buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.
Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly, then remove from heat. Let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add more cream until the desired consistency is reached.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.
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