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Special equipment: three 8-inch cake pans and parchment liners
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Preheat the oven to 350 degrees F. Prepare three 8-inch cake pans with baking spray and parchment liners.
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Using a stand mixer with a paddle attachment, cream together the granulated sugar, light brown sugar and butter on medium-high speed until light and fluffy.
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Slowly add the eggs, one at a time, mixing each fully before adding the next.
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With the mixer on low, slowly trickle the oil into the mixture.
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Once added, increase the speed to medium-high and continue to mix until the mixture thickens and begins to look like mayonnaise.
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Using a silicone spatula, scrape down your bowl, making sure to get anything at the bottom of the bowl that has not been mixed well.
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In a small bowl, combine the buttermilk and vanilla extract.
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In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
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Add a third of the flour mixture to the butter mixture and beat on medium high speed for 90 seconds.
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Bring the speed down to low and, alternately, add the buttermilk mixture and remaining flour mixture in 4 stages, beginning with the buttermilk mixture and ending with the flour mixture.
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Fold in the mashed bananas.
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Mix only enough to incorporate the ingredients after each addition.
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Pour the batter into the prepared pans, filling two-thirds full.
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Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
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The top of the cake should spring back slightly after a gentle tap with your finger.
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Allow to cool for 10 to 15 minutes before removing from the pans.
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Allow the cakes to cool completely before frosting.
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Using a stand mixer with a paddle attachment, beat the egg whites and confectioners' sugar on medium-high until the mixture thickens to fluffy white, 3 to 4 minutes.
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Reduce speed to medium and gradually add the softened butter.
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Increase the speed to medium-high and continue mixing for 5 to 7 minutes.
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Reduce the speed and add the prepared caramel sauce, vanilla and salt.
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Mix until combined.
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To assemble the cake: Frost the top of 1 cake round with some salted caramel Swiss meringue buttercream.
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Drizzle with some prepared caramel sauce and sprinkle with some pecans.
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Add a second round and repeat with the buttercream, caramel sauce and pecans.
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Top with the remaining cake round and frost the entire cake with the buttercream.
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Combine the sugar, corn syrup and 1/4 cup water in a saucepan, making sure the sugar is completely wet, but being careful not to let the sugar water coat the sides of the pan.
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Turn the heat to medium-high and cook for about 4 minutes.
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The cooking process is done when the sugar has reached a nice amber color.
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Do not stir during the cooking process.
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Quickly remove the sugar from the heat and add the heavy cream.
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The mixture will bubble.
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Stir to combine.
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Whisk in the butter, sea salt and lemon juice.
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Allow to cool completely before use.
