• Preheat the oven to 350°F
• Butter a 4 inch by 8 inch loaf pan.
  
• In a large bowl, mash the peeled bananas until completely smooth.
  
• Stir the butter into the bowl.
• Beat the egg in a small bowl.
  
• Add the rest of the ingredients, mixing for 1 minute between each addition.
  
• Fold the walnuts into the dough mixture.
  
• Pour the mixture into the buttered loaf pan, and bake for 50 minutes to an hour.
  
• Remove the pan and let the loaf cool in the pan, then remove the loaf from the pan and let until completely cool to serve.
  

Caramel

• In a small saucepan over medium heat, add sugar and salt, and cover with water.
  
• Bring to a summer, stirring occasionally until the sugar is dissolved, for about 5 minutes.
  
• Increase heat to medium-high, and cook until deeply golden without stirring. If you have a candy thermometer, the caramel should reach 350°F.
  
• Once the caramel is a deep copper color, turn off heat and stir in the cream and butter.
  
• Let cool slightly in pan, then transfer to a container.
  
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