Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

In a mixing bowl, combine the mashed bananas and melted butter.

Stir in the baking soda and salt.

Mix in the sugar, beaten egg, and vanilla extract.

Gradually add the flour and mix until just combined.

Fold in the walnuts if using.

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

Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

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

While the bread cools, prepare the salted caramel glaze by melting the sugar in a saucepan over medium heat, stirring constantly until it turns a deep amber color.

Remove from heat and carefully add the butter, stirring until melted.

Slowly pour in the heavy cream while stirring continuously, then add the sea salt and mix well.

Let the glaze cool slightly before drizzling over the cooled banana bread.