Caramel Swirled Banana Bread

Preheat oven to 350ºF. Grease an 8-inch loaf pan.

For the caramel sauce:
In a medium saucepan, melt butter and brown sugar until dissolved. Slowly add cream. Stir lightly. Increase heat to a mid-boil. Do not stir. Cook until a light amber color. Remove from heat. Stir in salt and vanilla. Set aside.

For the banana bread:
In a mixing bowl, mix butter and bananas. Add sugar, egg and vanilla. Gradually add in flour, cinnamon and baking soda. Continue mixing until combined.

Pour batter into prepared pan. Spoon 1/2 cup caramel sauce on top of batter. Swirl with knife to marble.

Bake for 40–45 minutes or until knife inserted comes out clean. Drizzle remaining caramel sauce on bread once removed from oven.