1. Combine butter, brown sugar, heavy cream, and salt in a small saucepan. Cook over medium-high heat, stirring frequently, until sugar dissolves and mixture boils. Reduce heat to low and simmer for 5 minutes without stirring. Remove from heat and pour into a heatproof jar to cool. This takes about 6 minutes total.

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3. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan. In a large bowl, use an electric mixer to cream softened butter and sugar until light and fluffy. Beat in eggs, milk, and vanilla until smooth.

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5. In a separate bowl, whisk flour, baking powder, and baking soda. Stir into wet mixture until almost combined. Fold in mashed bananas and 1/2 cup cooled caramel sauce gently, creating swirls without overmixing for that signature gooey texture.

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7. Spoon batter into prepared pan. Bake 55-60 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Cool in pan 10 minutes, then transfer to a wire rack. Drizzle with remaining caramel sauce once fully cooled.