Double chocolate banana bread

Make a quick caramel with raw sugar, vanilla and butter and pour it straight into the Pullman loaf pan.

Prepare the bananas, mixing ripe firm yellow bananas and soft dried bananas; save the scraps for the banana puree.

Cut each banana lengthwise and arrange tightly, sideways, on top of the caramel.

Bake at 330F / 160C for 20 minutes; cool completely and refrigerate.

Lightly toast crushed walnuts and pistachios.

Blend thawed ripe bananas, the scraps, soft dried bananas, sugar and a splash of dark rum into a puree.

Cream very soft (not melted) butter with sugar; creaming makes tiny air pockets for leavening and structure. Melted butter never goes back to its original state.

Add the first egg and beat on high speed until light and fluffy.

Add a quarter of the sifted flour, baking soda, baking powder and cocoa powder, then the remaining eggs and mix until it comes together.

Mix in the banana puree and the remaining powders, then the toasted nuts and chocolate discs.

Grease the mold generously, fill it, cover with greased parchment paper and close the lid.

Bake for one hour and 10 minutes.