Preheat the Oven: Set your oven to 350°F (175°C).

Prepare Cake Pans: Line three 6-inch cake pans or two 8-inch cake pans with parchment paper and spray the sides with non-stick spray.

Mix Dry Ingredients: Sift together the flour, cinnamon, baking soda, baking powder, and salt onto a large piece of parchment paper.

Combine Wet Ingredients: In a stand mixer with a paddle attachment, blend eggs, oil, sugar, and vanilla until smooth. Add the mashed bananas and continue to mix.

Combine Ingredients: Gradually add the dry ingredients to the wet mix, stirring just until combined. Fold in chopped pecans.

Bake: Distribute the batter evenly among the prepared pans and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Allow the cakes to sit in the pans for 5 minutes before transferring them to cooling racks.

Making Caramel Sauce: Combine sugar and water in a saucepan over medium heat. Simmer until the mixture turns golden brown. Gradually whisk in coconut milk and butter until smooth.

Making Swiss Meringue Buttercream: Heat egg whites and sugar over a pot of boiling water, whisking until the sugar dissolves and the mixture reaches 160°F (71°C). Whip until stiff peaks form, then gradually beat in cubed butter until light and fluffy.

Assembly: Trim the tops of the cakes to create flat surfaces. Stack the cakes with a layer of buttercream and drizzles of caramel between each layer. After the cake is assembled and chilled, pour additional caramel sauce over the top, allowing it to gently drip down the sides.