★For Caramel Banana
Slice bananas to 5mm / 0.2 inches thick.
Put granulated sugar in a small pot and heat over medium heat. Move the pot sometimes to dissolve evenly when it begins to dissolve.

After almost dissolved, use a whisk to stir well until golden brown.
When the bubbles appear and the color becomes dark a little, turn off the heat immediately, and add the banana slices. Please be careful not to burn it too much.
Cook over medium-low heat for about 3 minutes with stirring occasionally.

★For Cake Batter
Brush the loaf pans with butter, sprinkle with bread flour, and knock off the excess flour. Let the pans in a fridge.
Roughly chop the nuts. Preheat an oven to 200℃ / 392 F.

Cream unsalted butter until soft and smooth, like mayonnaise. Add cane sugar in 3 parts, and mix well each time.

Use an electric hand mixer to beat on low speed for 3 minutes until whitish.
Add eggs one by one, and beat until smooth thoroughly each addition. (Please use eggs at room temperature to prevent the batter from separating.)

Add vanilla oil and beat to mix. Add ground almonds and use a spatula to mix until smooth while crushing lumps.

Sift flour and baking powder over the mixture. Fold it until you don’t see almost any flour left. Add the well-chilled caramel banana, and fold it 20 times.

Put it into the loaf pans and flatten. Top with chocolate chips and nuts and press lightly.
Lower the oven to 170 ℃ / 338 F and bake for 50-55 minutes until dark golden brown.

Immediately after baking the cake, lightly drop the pan on the work surface to prevent shrinking. Cool it as it is for 15-20 minutes. Then gently remove the cake from the pan.

Double-wrap it with plastic wrap while it's warm. The cake is soft, so touch it carefully. Let it sit for 4 hours or more at room temperature. It's all done.

Store in the fridge when cool. If it is chilled for a while, the cake will harden, so if you want to soften it again, warm it a little.