Preheat oven to 375F degrees.
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Place the cake ingredients in a large bowl or bowl of a stand mixer and mix well.
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Line six 8-oz. oven-proof ramekins with parchment paper and spray with non-stick cooking spray.
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Evenly distribute the cake batter into each ramekin and place on a sheet pan.
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Bake in a 375-degree oven for 35-40 minutes, until a toothpick inserted into the center comes out clean. Let cool.
Remove the cakes from the pan and slice each cake into three pieces. Slice off a portion of the top, if it’s too rounded. Flip each cake over so the bottom is now the top.
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Spread sour cream on the new bottom and middle layer. Top with the two layers with 4 caramelized bananas per layer.
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Stack the three layers. Place on a baking rack set over a sheet pan.
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Ladle caramel sauce over each cake.
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Sprinkle candied pecans on top and serve.