Preheat oven to 375. Spray 2 8" round cake pans with nonstick baking spray.
In a mixing bowl add sugar and eggs and mix until slightly frothy. Add bananas, vanilla, and butter. Mix to combine.
Add the flour, salt, cinnamon, and baking powder and mix until just incorporated. Fold in the nuts.
Divide the batter between the two cake pans. Bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely.
Coconut-Pecan German Chocolate Cake Topping
In a pot add the egg yolks, sugar, milk, and butter and stir to combine. Place pot over medium heat, continually stirring until the mixture has thickened.
Once the sauce becomes really thick and begins to bubble add the vanilla.
Set aside and allow to cool. Once cool stir in the pecans and coconut.
Chocolate Buttercream
Add all of the ingredients to a bowl. Mix until light and fluffy and all of the ingredients are completely incorporated.
Cake Assembly
Add half of the coconut pecan German chocolate filling to the top of the first cake.
Stack the second cake on top and add remaining German chocolate filling to the top.
Frost the sides of the cake with the chocolate buttercream. Enjoy!