PREPARATION:
1. First you need to prepare the oven to 350 degrees Fahrenheit (175 degrees Celsius), and grease and flour a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper for simple removal.
2. With a fork, puree the mature bananas in a mixing basin until homogeneous. Put away.
3. In a separate large mixing basin, thoroughly combine the liquefied unsalted butter and granulated sugar. Beat in the eggs one by one, ensuring that each egg is thoroughly incorporated. Incorporate the unadulterated vanilla extract into the mixture.
4. Whisk together the all-purpose flour, baking soda, baking powder, and salt in a separate receptacle. Add the dry ingredients to the liquid ingredients gradually and blend until just combined. Gently incorporate in the banana purée until the batter is thoroughly combined.
5. Heat the salted caramel sauce in a microwave-safe receptacle for 20 to 30 seconds, or until it is softened and simple to emulsify. Pour half of the mixture for the banana bread into the loaf pan. Drizzle the batter with half of the heated salted caramel sauce.
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
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Simply fantastic! Could eat this for lunch and then dinner again!