Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan, or line with parchment paper for easy removal.

Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, salt, and cinnamon until well combined.

Combine Wet Ingredients: In a separate medium bowl, mash the very ripe bananas thoroughly. Add the eggs, melted butter, milk, and vanilla extract to the mashed bananas and whisk until just combined.

Combine Wet and Dry (Gooeyness Factor 1): Pour the wet banana mixture into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to a tough cake, so gentle handling here is key for that desired gooey texture.

Bake the Cake: Pour the batter evenly into your prepared baking pan. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter. Do not overbake. Remove from oven and let cool slightly in the pan for about 10 minutes.

Make the Gooey Caramel (Gooeyness Factor 2): While the cake is cooling, prepare the caramel. In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water. Stir gently to moisten the sugar. Cook over medium heat without stirring until the sugar dissolves and the mixture begins to boil. Continue to boil, swirling the pan occasionally (do not stir), until the caramel turns a deep amber color. This usually takes 8 to 10 minutes.

Finish the Caramel: Immediately remove the pan from heat. Carefully add the cubed butter and whisk until fully melted and incorporated. The mixture will bubble vigorously. Slowly and carefully pour in the heavy cream while continuously whisking until the caramel is smooth. Stir in the vanilla extract and a pinch of salt. Be cautious as the mixture will be hot.

Assemble and Soak (Ultimate Gooeyness Delivery): While the cake is still warm (but not piping hot), arrange the sliced bananas and pecan halves evenly over the top of the cake. Then, slowly and evenly pour the warm caramel sauce over the entire cake, allowing it to soak into the warm cake. The warmth of the cake helps the caramel absorb beautifully, ensuring every bite is rich and wonderfully gooey.

Serve: Let the cake cool slightly before slicing and serving. The caramel will continue to set slightly as it cools, but it will remain wonderfully gooey, especially if served warm.