Bananas Foster upside-down banana bread

Make a caramel sec: cook sugar until caramelized to deep brown.

Off the heat, add the butter and lemon juice; pour the caramel into a greased loaf pan and set aside.

Peel, halve and slice bananas to cover the bottom of the pan (the future top), and the sides and corners; save the trimmings.

For the banana mixture, combine the scraps with ripe, dried and fresh bananas, lemon juice, sugar and nutmeg and puree with an immersion blender, a couple of minutes.

Cream the softened butter with the sugar and a pinch of salt, beating on high until smooth; the butter can be microwaved 10 to 15 seconds to soften.

Add the first egg and mix until homogenized, then 10% of the sifted dry ingredients to prevent separating; add the remaining egg and mix until fluffy.

Incorporate the banana mixture, then the remaining sifted flour, baking powder and baking soda.

Fill the prepared pan and bake an hour in a fan oven at 330F / 160C.

Let cool, chill completely and unmould.