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Preheat the oven to 350F degrees.
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Lightly grease and flour a 9x5 inch loaf pan. Set aside.
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In a medium bowl, combine the flour, cocoa powder, salt, baking powder, baking soda, cardamon, cinnamon, ginger, and all spice. Stir with a whisk. Set aside.
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In a large bowl, beat the bananas, sugars, oil, eggs, and vanilla with an electric mixer until well blended.
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Stir in the flour mixture, mixing just until moistened.
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Gently fold in the caramel pieces.
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Bake for 50-65 minutes or until a wooden toothpick inserted into the center comes out clean.
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Cool on a wire rack for 15 minutes.
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Remove the bread from the pan by running a knife along the outer edges to loosen it. Allow the loaf to cool completely on a wire rack. Slice and enjoy!