The caramel banana cake is creamy, soft, moist, rich, caramelly, finger-licking, indulgent, and simple. That feeling you get as you bite in and indulge? It’s pure bliss. You won’t make it because you’re suddenly left with more overripe bananas than you can handle, but because you’ll crave more caramel banana cake than your stomach can handle.
Your bananas must be overripe — look for the one that have a lot of black spots. Equipment: 14 cm x 21 cm (5.5” x 8”) loaf pan, greased and lined with parchment paper.