Josh had so much fun helping me make this cake! I think that mashing the bananas was his favorite! Go to www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/sweet-spot-dessert-recipes/Caramelized-Banana-Loaf-Cake for step by step picture directions!
3-4 large bananas
3/4 cup sugar
2 tbsp unsalted butter cut in 1 piece
1 large egg plus 1 large egg white
1 tsp vanilla extract
1/2 cup vegetable oil
1. Preheat the oven to 325. Grease a loaf pan. Cut the ends off of 3 bananas to fit crosswise in the pans. Peel and cut longwise in half.
2. In a skillet bring 1/4 cup sugar and 2 tbsp water to a boil. When the water has evaporated and the mixture starts turning brown remove from heat and stir in butter. Add the bananas cut side down in mixture and heat on low heat for 1 minute. Transfer bananas cut side down to bottom of loaf pan and drizzle with remaining caramel.
3. In a medium bowl, mash up banana to make 1 cup. Add the remaining 1/2 cup sugar. Beat in the egg, egg white and vanilla.
4. In a large bowl whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil. Whisk until blended. Pour over bananas. Bake until toothpick comes out clean about 55 minutes. LET COOL FOR 10-15 MINUTES!!! Invert on a plate and let cool completely.