Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mash the ripe bananas in a bowl, mix in the lemon juice, and set aside.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Add the mashed bananas and mix well. Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns into a deep amber color. Add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Remove from heat, stir in vanilla extract, and add a pinch of salt. Allow the caramel sauce to cool.

Place one cake layer on a serving plate. Spread a layer of caramel sauce over the top. Place the second cake layer on top and drizzle more caramel sauce over the entire cake.

Slice and serve the Caramel Banana Cake. Optionally, garnish with chopped nuts or additional caramel sauce. Enjoy!