Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with butter or non-stick spray.
Cream together 3/4 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.
Add in 2 ripe bananas, mashing them with a fork before mixing until well combined. Add in 1 tsp of vanilla extract.
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tsp of baking soda, and 1/2 tsp of baking powder. Gradually add this mixture to the banana mixture, alternating with 1/2 cup of milk. Mix until just combined.
Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the salted caramel sauce by combining 1 cup of granulated sugar and 1/4 cup of water in a medium saucepan over medium heat. Stir gently until the sugar dissolves, then let it simmer until deep amber in color, about 8-10 minutes.
Remove from heat, add 1/4 cup of diced unsalted butter, and whisk until melted. Slowly drizzle in 2/3 cup of heavy cream, whisking until smooth, and add 3/4 tsp of Morton Fine Sea Salt.
In a mixing bowl, beat together 3/4 cup of softened unsalted butter with 3 cups of powdered sugar until creamy. Gradually add in 1/2 cup of your prepared caramel sauce and 1 tsp of vanilla extract.
Once the cake has cooled completely, spread a generous layer of salted caramel frosting on top and drizzle additional caramel sauce over it. Sprinkle with 2 pinches of Morton Coarse Sea Salt, and top with optional chopped pecans or walnuts and diced bananas.
