Oh, and don't even think about chucking away those old brown bananas in the bottom of your fruit bowl. The browner your bananas, the sweeter your cake will be.
220g dark muscovado sugar
2 large eggs
2 large bananas (or 3 small ones), mashed
320g plain flour
1½ tsp baking powder
1tsp bicarbonate soda
1tsp ground cinnamon
1tsp ground ginger
140g unsalted butter, melted
400g tinned caramel (dulche du leche)
Preheat the oven to 170ºC. Grease a large loaf tin (approx 23cm x 13cm) and dust with flour.
Mix the sugar and eggs together. Stir in the mashed bananas.
Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the mixture. Mix it well until all of the ingredients are well incorporated.
Stir in the melted butter. Finally, lightly swirl in the tinned caramel leaving lumps and ripples.
Bake in the oven for about 1hr 10mins or until a skewer inserted comes out with no cake mixture on it. Leave the cake to cool in the tin for 15 minutes or so before transferring onto a wire rack.