Preheat oven to 350 degrees F.

Grease, flour and parchment 2- 7" cake pans.

CAKE:

In bowl of mixer add in all the dry ingredients.

Add in the eggs, oil and vanilla, mix until just combined.

Add in the bananas and stream in the milk.

Mix until just combined and batter is formed.

Pour into prepared cake pans.

Bake for 50-55 minutes or until toothpick inserted comes out clean.

Let cool completely.

BUTTERCREAM:

In large sauce pan add the egg whites and brown sugar.

On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).

Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled (if not completely cooled your butter will melt).

Switch to paddle attachment.

Add in the salt.

On low speed add the butter one piece at a time. Mix until well combined, smooth and creamy.

WALNUT CARAMELS:

Unpackage the caramels from their wrappers.

Take two caramels and roll them together into a ball.

Immediately roll in walnuts, you will have to apply a little pressure to have them stick.

Set on parchment line cookie sheet until ready to use. Repeat with the remaining until all walnut caramels are made.

ASSEMBLY:

Cut off the round tops of cakes if need be.

Cut each cake horizontally to make a total of 4 layers.

Lay first cake layer on cake plate/board (add a bit of frosting underneath to hold the cake in place).

Spread or pipe a layer of frosting making sure to go to the edges, repeat with the remaining 3 layers.

With remaining frosting coat the sides of the cake using offset spatula.

Refrigerate for at least an hour.

Pour caramel into a cup with a pour spout. (if caramel is thick and gloppy heat for a few seconds to make it pourable but not too hot that it melts the frosting.)

Pour caramel over top of cake and pour a little heavier near the edges to make it drip down the side.

How heavy your pour will determined the length of your drip.

Refrigerate at least 30 minutes to set the caramel.

Place walnut caramels around the edge of the cake and in the center.

You can refrigerate cake but take out at least an hour before serving as its best served room temp.