Preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly.
Grease your loaf pan with butter and sprinkle a bit of granulated sugar over the butter to create a sweet crust for your bread.
In a mixing bowl, mash the overripe bananas with a fork until smooth. Set aside.
In another bowl, cream together the softened butter and brown sugar until light and fluffy. This will take about 2-3 minutes using an electric mixer on medium speed.
Add the eggs, milk, and vinegar (or lemon juice) to the butter-sugar mixture. Beat until well combined.
Fold the mashed bananas into the wet mixture until just combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until no dry pockets remain.
Gently fold in the Challenge Salted Caramel Spread, being careful not to overmix. You want to have swirls of caramel throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
