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Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
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To make the caramel sauce, add the sugar to a medium saucepan and place over medium heat. Stir constantly until the sugar melts and turns a deep amber color, about 5-7 minutes.
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Remove the saucepan from the heat and carefully add the butter. Stir until the butter is melted and fully incorporated.
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Slowly add the heavy cream while stirring constantly. Be careful, as the mixture will bubble up vigorously.
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Return the saucepan to medium heat and constantly stir for 2-3 minutes until the caramel sauce thickens slightly.
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Remove the saucepan from the heat and stir in a pinch of salt. Set aside.
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To make the banana bread, cream the butter and sugar together in a large mixing bowl until light and fluffy.
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Add the eggs, one at a time, beating well after each addition.
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Stir in the vanilla extract.
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Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
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Gradually stir the dry ingredients into the wet mixture until well combined.
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Stir in the mashed bananas.
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Pour the caramel sauce into the bottom of the greased cake pan, making sure to cover the entire bottom.
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Pour the banana bread batter on top of the caramel sauce, spreading it evenly.
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Bake for 45-50 minutes, or until a toothpick inserted into the center of the banana bread comes out clean.
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Allow the banana bread to cool for 10 minutes before inverting it onto a serving plate.
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Serve the upside-down banana bread warm with additional caramel sauce drizzled over the top. Enjoy!