Make the Salted Caramel: Place the 100g cubed butter and 200g caster sugar in a medium, heavy-based saucepan over a medium heat. Sensory cue: Stir gently with a wooden spoon until the butter melts and the sugar dissolves, creating a smooth, bubbling, amber-gold syrup. You'll smell a distinctly nutty, toasted sugar aroma. Once it reaches a deep copper colour (about 5-7 minutes), immediately remove from the heat and carefully pour in the 120ml double cream. The mixture will hiss and bubble up vigorously. Stir until smooth, then add 1 tsp flaky sea salt. Set aside to cool for 10 minutes while you prepare the batter.

Preheat and Prepare: Preheat your oven to 180°C (350°F) fan. Line a 23cm x 13cm (9x5 inch) loaf tin with a strip of baking parchment, leaving an overhang on the long sides to act as handles.

Mash the Bananas: In a large mixing bowl, peel the 3 ripe bananas and mash them with a fork until they form a smooth, slightly chunky purée. Sensory cue: You want a texture that resembles a thick, lumpy porridge, with no large pieces remaining.

Combine the Wet Ingredients: Add the 75g melted butter, 100g soft light brown sugar, 1 large egg, 1 tsp vanilla extract, and 100ml yoghurt to the mashed bananas. Whisk together until the mixture is glossy, uniform, and the sugar has mostly dissolved. Sensory cue: The batter will look smooth, with a light, caramel colour from the brown sugar.

Fold in the Dry Ingredients: In a separate bowl, whisk together the 225g flour, 1 tsp bicarbonate of soda, ½ tsp baking powder, ½ tsp cinnamon, and ¼ tsp fine sea salt. Add this to the wet mixture and use a rubber spatula to fold gently. Sensory cue: Stop folding as soon as you see no more streaks of flour. The final batter should be thick, slightly lumpy, and look like it will drop heavily from a spoon. Do not overmix, or your bread will be tough.

Layer and Swirl: Spoon half of the banana batter into the prepared loaf tin and spread it into an even layer. Drizzle half of the slightly cooled salted caramel over the batter. Spoon the remaining banana batter on top, spreading it carefully to cover the caramel. Drizzle the last of the caramel over the top. Use a butter knife or a skewer to gently swirl the caramel into the batter, creating a marbled effect. Sensory cue: You'll see ribbons of dark caramel against the pale banana batter.

Bake: Place the tin in the centre of the oven and bake for 55-65 minutes. Sensory cue: After 45 minutes, the kitchen will smell intensely of toasty banana and caramel. The loaf is done when a skewer inserted into the centre comes out with a few moist crumbs attached (not wet batter). The top should be a deep, glossy golden brown, and it should feel springy to the touch.

Cool and Finish: Let the loaf cool in the tin for 15 minutes. Then, using the parchment overhang, lift it carefully onto a wire cooling rack. While it is still warm, sprinkle the top with a final pinch of flaky sea salt. Allow it to cool completely before slicing. Sensory cue: The crust will soften slightly as it cools, revealing the tender, moist crumb underneath.