Double-caramelized malted banana bread with malted whipped sour cream

Preheat the griddle over medium across two burners.

Top the bananas and cut crosswise then lengthwise for a flat cut surface.

Butter the griddle, sprinkle the cut sides with sugar and lay them sugared side down; caramelize the cut side until dark and soft, raising the heat a little, and transfer to a bowl.

Mash the caramelized bananas to about a cup of puree; freeze any more than a tablespoon or two extra, or the bread will be wet.

Whisk the banana with half a cup room temperature sour cream and three tablespoons rum; set aside.

Whisk a cup and a half all-purpose flour, half a cup malted milk powder and a teaspoon each baking soda, baking powder and kosher salt.

Butter the bottom of the loaf pan so the parchment sling sticks.

Preheat the oven to 350.

Whisk a third cup granulated sugar, half a cup packed dark brown sugar and two room temperature eggs until very smooth and lightened.

Stream in the melted, cooled stick of butter, then a teaspoon vanilla extract.

Add half the dry ingredients, then all the banana mixture, then the rest of the dry; finish with a few folds of a flexible spatula. Do not mix beyond incorporating.

Fill the loaf pan without overfilling.

Bake the better part of an hour, until risen and dry on top and a cake tester in the thickest part comes out clean.

Cool, then cut slices about three quarters of an inch thick.

Griddle the slices in butter over medium-low, lifting to add a little butter under before flipping; no added sugar. Kill the heat before they take too much color.

For the malted cream, whisk cold equal parts sour cream and heavy cream with a little malted milk powder and sugar until softly thickened.

Finish the slices with a little salt and a dollop of malted cream.