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Preheat your oven to 350 degrees F (175 degrees C) and prepare a 9x5 inch loaf pan with non-stick cooking spray.
In a large mixing bowl, mash the bananas until they are smooth. Add the melted butter, baking soda, salt, and sugar, and mix well.
Add the beaten egg and vanilla extract to the bowl and stir until fully combined.
Gradually add the flour to the bowl, stirring until the batter is just mixed.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the bread is cooling, make the salted caramel glaze. In a medium saucepan, combine the sugar and water over medium-high heat. Stir until the sugar dissolves, then stop stirring and let the mixture come to a boil.
Continue to cook the mixture, swirling the pan occasionally, until it turns a deep amber color.
Remove the pan from the heat and carefully add the heavy cream, stirring constantly until it's fully incorporated.
Add the butter and sea salt to the pan and stir until the mixture is smooth.
Drizzle the caramel glaze over the cooled banana bread, using a spoon or spatula to spread it evenly over the top.