In a heavy bottom small sauce, add all the ingredients and whisk.

Let it heat up for 5-10 minutes until completely mixed.

Remove from heat and cool it until needed.

Preheat the oven to 180C /350F degrees. Grease and line the cake tin with parchment.

In a bowl fitted with a paddle attachment of a stand mixer, add butter and sugar.

Cream the butter and sugar until pale and fluffy.

Add and beat one egg at a time. Add bourbon and the mashed banana to this mixture.

Sift the flour and baking powder in small batches.

Beat the mixture for a couple of minutes until its completely incorporated. Scrape the sides and beat again couple of times.

Fold in the chopped pecans in the batter.

Pour the batter into the prepared pan and bake for 40 minutes or until completely baked.

Check with wooden skewer to see if baked completely.

Once baked, let it cool on a cooling rack.

In a bowl, add the chilled heavy cream. Using the whisk attachment of a stand mixer, whisk the cream until its stiff.

Top the cake with pillowy whipped cream.

Pour spoonfuls of bourbon dulce de leche and swirl the dulce de leche on the cream using the palette knife.