Prepare the caramel: Heat sugar until deeply caramelized, then remove from heat. Stir in butter and lemon juice, then pour into a greased loaf pan and set aside.
2
Arrange banana layers: Slice half the bananas thinly and arrange on the bottom of the pan. Cut the remaining banana into thicker slices for the sides and corners, keeping scraps for the batter.
3
Make banana puree: Combine ripe, dried, and fresh bananas with lemon juice, sugar, and nutmeg. Use an immersion blender to puree until smooth, taking a few minutes.
4
Prepare cake batter: Cream softened butter with sugar and a pinch of salt on high speed until smooth. (Microwave butter for 10–15 seconds if needed to soften further.)
5
Add the first egg and mix until homogenized, then incorporate 10% of the sifted dry ingredients to prevent separation.
6
Add the remaining egg and beat until fluffy, then fold in the banana puree mixture.
7
Fold in the remaining sifted dry ingredients (flour, baking powder, and baking soda) until just combined.
8
Pour the batter into the prepared pan, filling to two-thirds full. Bake in a fan oven at 330°F (160°C) for 1 hour.
9
Allow the bread to cool completely, then turn out of the pan and serve.
PrimedTableBETA
