1. Make the Salted Caramel Sauce

1. In a medium saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula or whisk. The sugar will clump before melting into a smooth amber-colored liquid.
2. Once fully melted, add the butter and stir until combined. Be cautious, as the mixture will bubble up.
3. Slowly pour in the heavy cream, continuing to stir until smooth. Let the mixture boil for 1 minute, then remove from heat.
4. Stir in the sea salt and allow the caramel to cool.

2. Prepare the Banana Bread Batter

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper for easier removal.
2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In another bowl, mash the ripe bananas until smooth. Add melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour pockets remain. Avoid overmixing.

3. Assemble the Banana Bread

1. Pour half of the batter into the prepared loaf pan and spread evenly.
2. Drizzle a layer of salted caramel sauce over the batter. Use a knife to gently swirl it into the batter.
3. Add the remaining batter on top and smooth the surface. Drizzle additional caramel on top and swirl lightly.

4. Bake the Banana Bread

1. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Serve and Enjoy

1. Slice and serve the banana bread warm or at room temperature. Drizzle extra salted caramel sauce on top for added indulgence.