Preheat your oven to 400°F (200°C). Slice ripe bananas and arrange them on a baking sheet lined with parchment paper. Roast for about 15-20 minutes until golden brown and caramelized.

In a bowl with the mashed roasted bananas, add in 2 large beaten eggs and 0.5 cups of melted unsalted butter. Mix until smooth.

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.75 cups of sugar. Ensure the baking soda is fresh.

Gradually add the dry ingredient mixture to the wet banana mixture, folding gently together until no dry streaks are visible.

Pour the batter into a greased 9x5-inch loaf pan and bake for 55-65 minutes until golden brown and a toothpick comes out clean.

In a saucepan over medium heat, melt together 0.25 cups of unsalted butter and 1 cup of sugar. Once bubbly and golden brown, whisk in 0.5 cups of cream and a pinch of salt until smooth.

Allow the loaf to cool for about 10-15 minutes. Invert it onto a serving plate and drizzle warm salted caramel glaze over the top.