Banana caramel custard

1 1/4 c  Sugar
      2 md Slightly overripe bananas,
           Peeled and cut into pieces
      8 lg Eggs
      2 cn Evaporated milk,(12 oz each)
      2 ts vanilla extract
    1/2 ts Grated nutmeg
    1/4 ts Salt
           Strawberries(garnish);
           -optional
 
  Recipe by: Woman's Day Cookbook
  1.  Fill a roasting pan or a 13x9-inch baking dish half full of hot
  tap water and place on an oven rack in the center of the oven.  Heat
  the oven to 350F.
  
  2.  In a small heavy saucepan, heat 1/2 cup of the sugar over medium
  heat for about 5 minutes, swirling the pan occasionally until the
  sugar has melted and turns golden brown. (Watch the sugar carefully
  after it liquefies.  If it gets too dark it will taste burned.)
  Immediately pour the mixture into a 9x5-inch loaf pan so the sugar
  covers the bottom of the pan completely.
  
  3.  In a large bowl, beat the banana and the remaining 3/4 cup sugar
  with an electric mixer on high speed until completely liquefied with
  no lumps.  Beat in the eggs.
  
  4.  Add the evaporated milk, vanilla, nutmeg, and salt.  Beat with a
  mixer on low speed or stir just until blended.  Pour the mixture into
  the loaf pan. (Don't worry if the caramel cracks.)
  
  5.  Carefully place the baking pan in the center of the pan of hot
  water.  Bake 1 hour and 15 minutes to 20 minutes, or until a knife
  inserted near the center comes out clean and the top is browned.
  Remove the pan from the water and set on a wire wrack to cool
  completely.  When cooled, cover and refrigerate for at least 8 hours.
  
  6.  To serve,  run a thin knife around the inside edges of the
  custard.  Invert a serving plate over the pan.  Invert the pan and
  plate together.  Lift the pan and allow the syrup to runonto the
  plate.  Serve right away or cover loosely with plastic wrap and
  refrigerate until ready to serve.  Cut into 10 slices.