• Preheat oven to 350°
• Add a stick of room temp (or warmed) butter to your food processor OR in a large mixing bowl
• Add in brown sugar and granulated sugar and blend until smooth and fluffy.
• Add eggs and vanilla and continue to blend
• Add in bananas blend until smooth
• Once all the wet ingredients have been added blend in salt, cinnamon, baking soda and baking powder.
• Gradually add in flour until blended and smooth.
• If you want to add chocolate chips or walnuts add them and pulse your processor a few more times.
• It's ready for the oven! Spray an 4x8 loaf pan OR several mini loaf pans and fill about ⅔ of the pan with an even layer of batter.
• Bake at 350° for about 25 minutes for mini loafs OR 40 minutes for a 4x8 inch pan. Bake until a toothpick can be inserted into the center and comes out clean.

Sea Salt Vanilla Caramel

• Add granulated sugar to a sauce pan over medium heat and slowly stir. Sugar will begin to clump and then slowly melt into an amber liquid.
• Once all clumps are gone take melted (liquid) sugar off heat. Add in heavy cream and stir. Caramel will bubble, mix until cream and sugar are completely blended
• Add in butter vanilla and sea salt and mix until blended
• If mixture has formed clumps (don't panic) put it back on heat and carefully stir until smooth
• Leave caramel to cool in pan for about 20 minutes. Once cooled transfer it to a jar or bottle. Keep stored in the refrigerator
• BEFORE YOU SERVE: My favorite way to eat this banana bread is sliced on a plate with caramel drizzled over it and warmed for about 30 seconds in the microwave (depending on your microwave). ENJOY!