When I came across this recipe, I felt I had to try it out. And wow, it was so good. Totally worth it!

1/2 cup buttermilk
1/2 cup caramel sauce (store-bought or homemade)
Optional: chopped walnuts or pecans for topping

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Mix in the mashed bananas until well combined.
Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Once the cake is cooled, drizzle the caramel sauce over the top, allowing it to drip down the sides. If desired, sprinkle with chopped walnuts or pecans.
 

Variations & Tips
For a bit of a twist, you can add chocolate chips to the batter for a delicious chocolate-caramel-banana combination. If you’re looking for a non-dairy option, substitute the buttermilk with almond or soy milk mixed with a teaspoon of lemon juice. Additionally, for a richer flavor, consider using dark brown sugar instead of granulated sugar. Lastly, for those who love a bit of spice, adding a teaspoon of cinnamon to the dry ingredients can elevate the flavor profile of the cake.