2 large very ripe bananas, mashed
1 (18.25 ounce) package banana cake mix
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1/2 cup coconut (optional)
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch pan.

Mash bananas with a fork, set aside.

In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, buttermilk, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes.

Add coconut and pecans. Pour into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped.

Caramel Icing
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
1 cup evaporated milk
1/2 cup butter

Cook in glass bowl in microwave until reaches 240 degrees on candy thermometer. Beat and cool, beat several times while cooling. Poke holes in cake and pour some on while still hot. Continue to cool the rest and when cool and thickened, spread it on top of cake.

Notes: okay to use regular milk instead of buttermilk. I cooked icing for about 10-12 minutes on high, it looked separated until beaten. It doesn't have to be exact-it makes a caramel glaze type frosting.

Scratch Version
2 large very ripe bananas, mashed
2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar (used less sugar
    because glaze is very sweet)
1 tablespoon baking powder
1/2 cup plus 2 tablespoons shortening
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter extract (couldn't find banana extract)

Sift flour, sugar, baking powder and baking soda together and combine, being sure to mix well. Cut shortening into flour mixture. Add bananas, softened butter, buttermilk, eggs, vanilla and butter extracts. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped.

Caramel Icing
1 1/4 cups granuated sugar
3/4 cup packed brown sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract* (CD addition)

Cook in glass bowl in microwave until reaches 240 degrees on candy thermometer. Beat and cool, beat several times while cooling. Poke holes in cake and pour some on while still hot. Continue to cool the rest and when cool and thickened, spread it on top of cake.