Preheat the oven to 180C (350F) and line a 900g (2lb) loaf tin with a loaf liner or grease with butter and line with baking paper.
Mash the bananas with a fork or liquidise in a food processor.
Add all ingredients into a mixing bowl and use an electric hand mixer to beat them until you have a smooth batter.
Spoon the batter into the tin and level. Sprinkle with the Demerara sugar and bake for about an hour, or until the banana bread is well risen and golden. A skewer inserted in the centre should come out clean.
Lift the cake out of the tin and cool on a wire rack.
Make the sauce, if using. Melt the butter in a small saucepan over low heat, add the sugar and stir until the sugar dissolves – do not allow it to boil! Stir in the cream and almond extract until you have a velvety golden sauce.
Serve your banana bread plain or drizzle with the sauce for extra deliciousness.
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Notes
The bananas in the loaf keep it fresh for several days at room temperature in a cake tin. Do not store your banana loaf in the fridge as it will harden and become stale.
You can also slice the bread and freeze it, wrapped well, for up to three months. Toast the banana bread slice directly from frozen and spread with butter… bliss!