Preparing the Banana Bread:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.

3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

4. Beat in the eggs, one at a time, and stir in the mashed bananas and vanilla extract.

5. Gradually fold the dry ingredients into the wet mixture. Mix until just combined—be careful not to overmix.

6. Stir in the sour cream (or yogurt) and milk until smooth. The batter should be thick but pourable.

Adding the Salted Caramel:

1. Pour half of the banana bread batter into the prepared loaf pan. Drizzle a couple of tablespoons of caramel sauce over the batter and swirl gently with a knife or skewer.

2. Repeat with the remaining batter and caramel sauce, creating a swirled effect throughout the bread.

Baking the Banana Bread:

1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil and continue baking.

2. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Finishing Touch:

1. Once completely cool, drizzle any remaining caramel sauce over the top of the bread and sprinkle with a pinch of sea salt for that perfect sweet-salty finish.