Caramelized Banana Loaf Cake

I recently made this cake for my Sunday night small group, and will definitely make it again. It's the perfect mix between a cake and a bread, and bakes off beautifully, thanks to the caramelized bananas that adorn the top. I don't have time to post an accompanying sauce at the moment, but a vanilla bean or caramel sauce pairs nicely with this cake. Give it a try and let me know what you think!

INGREDIENTS:
5 to 6 large bananas
3/4 cup sugar
2 Tbsp unsalted butter, in 1 piece
1 large egg
1 large egg white
1 tsp pure vanilla extract
1 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup vegetable oil

METHOD:
1. With the rack located in the center of the oven, preheat the oven to 375 degrees F. Grease all sides and the bottom of a 5 x 9-inch loaf pan. Trim both ends off 3 bananas to fit crosswise in the pan. Reserve the ends of the bananas for the batter.
2. Halve the long banana pieces lengthwise. To make this easy on yourself (so you don't have to guess where to cut to fit the pan), invert the loaf pan and use the bottom as a guide to trim the bananas to fit. Peel and transfer to a plate.
3. Halve the long banana pieces lengthwise, cutting from the center in each direction to prevent cracking.
4. In a large, heavy skillet, bring 1/4 cup sugar and 2 Tbsp water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber. As soon as an amber spot of caramel appears, remove the skillet from the heat and swirl in the butter with a fork.
5. Add the long banana pieces cut side down and cook over low heat for 1 minute. Transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Be careful to arrange these pieces nicely as they will be the top of your cake. Drizzle the remaining caramel from the skillet on top of the bananas.
6. In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the whole egg, egg white and vanilla.
7. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil, and whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, approximately 50 - 55 minutes.
8. Let cook on a rack for 10 minutes. Invert the cake onto a platter and let cool completely.