Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins.
For the cake: Cream together butter and sugar until light and fluffy. Beat in the egg yolks, one at a time. Dissolve bicarbonate of soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared tins.
Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tins for 10 minutes, then turn out onto a wire rack and cool completely.
For the Caramel Frosting: Combine sugar, dark brown soft sugar, milk and butter together in a saucepan. Cook over medium heat, stirring frequently, until mixture reaches softball stage (116 degrees C). Remove from heat and beat until spreading consistency; add additional milk if necessary. Spread between layers, top and sides of the cake.
Made this the other day. Haven't baked for years so went into it with some trepidation; wasn't necessary. Instructions are comprehensive, easy to follow and produce exactly what is described. Cake was moist, tasty and well-received. What more can I say?
Thank you Sherry_G. - 01 Aug 2011