Preheat the oven to 350°F (176°C). Grease an 8 cup (2lt) ring mold or an 8”x 8”x 2” (20cm x 20cm x 5.08cm) square cake pan 

Distribute ⅔ cup of brown sugar and butter evenly in the prepared cake pan. Place the pan in the oven for 5-7 minutes until butter has melted. Remove the pan from the oven. Spread the butter and sugar evenly across the bottom of the cake pan. Sprinkle over the chopped pecans. Arrange sliced bananas over the melted butter, brown sugar and pecans. Set aside.

In a separate bowl, stir together the flours, baking powder, baking soda, cinnamon and salt. Set aside.

Using an electric hand mixer in a separate large bowl, cream together ⅓ cup butter and ¾ cup sugar. Add the eggs and vanilla and mix to combine well. Add the sour cream and bananas and mix to combine.

Add spoonfuls of the dry ingredients, mixing between additions.  Pour the cake batter over bananas in the prepared cake pan, distributing the batter evenly.  Bake 30 minutes at 350°F (176°C) then reduce the heat to 325°F (162°C) and bake for additional 25-35 minutes until atoothpick inserted in the center comes out completely clean.

Allow the cake to cool completely. Invert the cake onto a cake plate before serving. 

To make caramel glaze, in a saucepan combine butter, brown sugar, heavy cream and salt.  Simmer gently over for 2-3 minutes over medium heat while stirring constantly. Allow to cool for 2 minutes. Pour the glaze over the cake right before serving.