• Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9X5-inch loaf pan (with a 1 pound capacity) with parchment paper or spray with cooking spray and set aside.

Banana Caramel Layer

• Add the butter and brown sugar to a medium saucepan. Cook on medium low heat, stirring until the mixture thickens. Remove from the heat.
  30 grams unsalted butter, 50 grams light brown sugar
• Immediately pour the hot mixture into the prepared loaf pan. Then use a paring knife to slice 1 banana in half lengthwise. Place the pieces into the pan, then set it aside.
  1 medium banana

Banana Bread Batter

• Add peeled ripe bananas to a large bowl and mash them with a fork, potato masher, or electric mixer.
  450 grams bananas
• Whisk the oil, granulated sugar, eggs, vanilla, and vinegar into the mashed bananas until well combined.
  112 grams vegetable oil, 200 grams granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 tablespoon white vinegar
• Gently fold the flour, baking powder, baking soda, salt, and cinnamon into the wet ingredients with a rubber spatula until the dry streaks just disappear. Do not overmix.
  240 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon
• Pour the batter on top of the bananas in the pan. Then bake for 60-70 minutes. It's done when a toothpick or skewer inserted in the center comes out clean with a few moist crumbs attached. Make sure to put a lined baking sheet on the rack under the loaf pan to catch any drippings.
• Remove from the oven and let it cool on the counter for 20 minutes. Flip the banana bread on to a serving plate or cooling rack in one swift motion. Tap the pan firmly and release!
• Peel off the parchment paper and let cool completely. Slice and enjoy!