For the banana bread:
3 ripe bananas
1 knob of butter at room temperature (I use salted butter)
1 cup of sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of salt
Preheat the oven to 350 degrees.
Butter a 9 inch loaf pan.
Using a large mixing bowl, cream the sugar and butter until light and fluffy, then mash the bananas. Add the eggs one at a time, making sure each one is well incorporated before adding the next.
In another bowl, combine the dry ingredients.
Then mix the dry ingredients with the cream ingredients until well incorporated.
Pour the batter into the buttered loaf pan and bake for an hour or until a toothpick inserted comes out clean.
Let cool in the pan for 15 minutes while you prepare the caramel sauce. Remove from pan and let cool completely on a plate or wire rack.
For the caramel sauce:
1 knob of salted butter
1 cup of sugar
2 tablespoons heavy whipped cream
1/2 can sweetened condensed milk
1/2 can of evaporated milk
1 teaspoon vanilla
Pinch of salt
In a medium saucepan over low heat, melt the butter and sugar, stirring constantly, until well incorporated. Let it boil until you start to see it begin to brown.
Stir until the color is uniform and the ingredients are well incorporated.
When desired brown color is reached, slowly add a small amount of evaporated milk and stir until well incorporated. Then add the rest of the evaporated milk until well incorporated.
After boiling and thickening, add the sweetened condensed milk using the same method.
Let the mixture boil for another 10 minutes, then add the heavy whipping cream and remove from the heat to cool. (You can adjust the thickness of the sauce by adding more or less milk/cream.)
Once banana bread has cooled, drizzle with caramel sauce and top with nuts if desired.