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Butter and flour a loaf pan; set aside.
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Sift the flour, baking powder, salt, and cinnamon together; set aside.
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Using stand mixer on medium, cream the butter and sugars together.
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Add one egg at a time, making sure it is fully incorporated before adding the other.
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Add the vanilla, buttermilk, and bananas; stopping to scrape down the sides occasionally.
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Slowly add the dry ingredients; stopping to scrape down the sides occasionally.
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Once combined, pour into the prepared loaf pan.
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Add the 1/3 cup caramel sauce and swirl over the top.
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Cook for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool for 15-20, then remove from pan by running a knife along the side and inverting on a cooling rack.
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When ready to serve, add the reserved caramel sauce over the top, sprinkle the kosher salt, and slice.
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Refrigerate remaining bread, allowing to warm to room temperature before serving.