Step 1

Preheat the oven to 350º F. Spray an 81/2 x 4 1/2" loaf pan with cooking spray and line with parchment paper. Set aside.

Step 2

Mix flour, baking powder, baking soda and salt together. Set aside.

Step 3

In a separate bowl, whisk together the oil, granulated sugar and brown sugar together.

Step 4

Add the eggs, milk, vanilla, mashed bananas and caramel sauce and mix to combine.

Step 5

Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Do not over mix! Mix just until combined.

Step 6

Pour the batter into the prepared pan and bake in the oven for 60 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. The internal temperature of the bread should be 200ºF. If the bread is not done and getting too brown, cover it loosely with aluminum foil and continue to bake.

Step 7

Cool on a wire rack before topping with caramel sauce.

Step 8

Heat the caramel sauce for 30 seconds or so to make it pourable. Mix the caramel sauce with the table salt.

Step 9

Pour the caramel mixture over the banana bread and sprinkle with coarse salt.

Step 10

Store in an airtight container at room temperature for up to 3 days.