I love baking in the Fall.

Caramelized Banana Loaf Cake:
4 large bananas
3/4 C sugar, divided
2 T unsalted butter, in one piece
1 large egg plus 1 large egg white
1 tsp. vanilla
1 C flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp salt
1/2 C vegetable oil

1. Position a rack in the center of the oven and preheat to 325. Grease a 5-by-9 loaf pan. Invert the loaf pan and use the bottom as a guide to trim 3 bananas to fit. Lay the bananas across the bottom of the pan and slice off both ends at the edge of the upturned pan. You want the fat center of the bananas to be used for this part. Reserve the end pieces. Halve the long banana pieces lengthwise; peel and transfer to a plate.
2. In a large, heavy skillet, bring 1/4 c of the sugar and 2 T water to a boil, without stirring. Cook until water has evaporated and the mixture starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the long banana pieces cut side down and cook over low heat for 1 minute. Transfer to the prepared pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
3. In medium bowl, mash the banana ends to equal 1 C (add the extra banana if necessary.) Mash in the remaining 1/2 c sugar. Beat in the egg plus the white, and vanilla.
4. In large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil; whisk until blended. Scrape the batter over the bananas in the pan and bake until toothpick inserted in the center comes out dry, 50-60 minute. Let cool on a rack for 10 minutes; invert the cake onto a platter and let cool.

Note to those using Breville convection oven: I set it to 325 and baked for 45 minutes. It came out beautiful.