• Cover the caketin with the baking paper.
• Put the flour, bakingpowder, cinnamon and a pinch of salt through a sieve. Mix butter, sugar and vanilla sugar till smooth.
• Add the eggs one by one and add the creme fraiche last.
• Add this to the flour mixture and add the pureed banana. Divide into the cake tin and bake in an hour in a preheated oven at 180˚C (350˚F).

Caramel sauce

• Place the sugar in a saucepan and add three tablespoons of water. Make sure all the sugar is wet.
• Place the saucepan over medium heat and bring the sugar to a boil. Do NOT stir the pan. Above all, stay with it, because once it starts to brown, it will go in a flash.
• If the caramel gets browner on one side than the other, gently swirl the pan back and forth to even it out.
• When the caramel is the right color, add the orange juice. Be careful, it will bubble a lot. It may also suddenly form a lump. Just keep stirring gently and it should dissolve.
• Now add the butter, chunk by chunk, until you have a nice caramel sauce. At this point it will still be thin, but as the caramel cools it will thicken. Serve the caramel sauce with the banana bread.