In a medium saucepan, combine the granulated sugar and place it over medium heat. Swirl until melted, about 8-10 minutes.

Slowly pour in the heavy cream while stirring to combine. Stir in the sea salt to taste.

Transfer the salted caramel to a heat-proof bowl or jar and allow it to cool completely at room temperature.

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.

In a large bowl, cream together the softened butter and granulated sugar using an electric mixer for 3-5 minutes until fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, mixing just until combined.

Fold in the mashed ripe bananas until evenly combined.

Pour half of the batter into the loaf pan and drizzle half of the salted caramel over it.

Pour the remaining batter over the caramel layer and drizzle the rest of the caramel on top. Swirl with a toothpick.

Bake in the preheated oven for 55-65 minutes, until a skewer comes out clean.

Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.