Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray or line with parchment paper.

In a large bowl, whisk together the first 7 ingredients, including egg, brown sugar, oil, granulated sugar, sour cream, espresso granules, vanilla.

Add the flour, baking powder, baking soda, and salt. Stir until just combined.

Fold in mashed bananas.

Pour batter into the prepared loaf pan and smooth the top.

Drizzle salted caramel over the batter, swirl gently with a toothpick.

Bake for 45-50 minutes, until a toothpick inserted comes out clean.

Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze: melt butter over medium heat, add brown sugar, vanilla, and salt. Stir until sugar dissolves.

Simmer gently for 3 minutes. Cool slightly before drizzling over cooled bread.

Let glaze set for at least 1 hour before slicing.