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