1- Preheat your oven to 350°F and lightly grease a bundt pan or mini molds with nonstick spray to avoid any sticking issues.

2- In a large bowl, mash 1 ½ cups of ripe bananas thoroughly until smooth and creamy.

3- Whisk in ¼ cup oat milk, ¼ cup canola oil, ½ cup light brown sugar, and 2 teaspoons pure vanilla extract to the mashed bananas.

4- Sift together 2 cups all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt, then mix into the wet ingredients just until smooth.

5- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

6- For the candied pecans, combine ½ cup brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt in a skillet with 2 tablespoons water; cook until bubbling, add 1 cup halved pecans, stir for 2-3 minutes, then cool on parchment.

7- For the caramel sauce, melt ¼ cup coconut oil in a saucepan, add ¼ cup maple syrup, 2 tablespoons nut butter, 1 teaspoon vanilla, and a pinch of sea salt; stir for 3-4 minutes until thickened.