First, Make the Topping:

• In a small bowl, whisk the milk, the vanilla and the egg together to combine.
• Then, mix in the sugar and the cinnamon, and whisk until homogenous.
• Finally, add in the breadcrumbs to soak in the mixture, and set aside.

  Reserve the banana slices for the final assembly, and move on to make the cake.

Make the Bread Cake:

• Preheat oven to 350F/180C.
• Grease a 10 inch pie plate, or cake pan with butter, or cooking spray - set aside.
• In a medium bowl, add in the breadcrumbs, the cinnamon, the baking powder and the pinch of salt - whisk to combine and set aside.
• Next, add the bananas, the milk, the sugar, and the oil to a blender, and pulse to combine. Then, add in the eggs and the vanilla, and pulse a few more times.
• Pour the liquid mixture over the bowl with the breadcrumbs mixture and gently fold using a silicone spatula until fully incorporated. Don't forget to scrape the sides of the bowl, too.
• Pour the batter into the greased pan, then using a slotted spoon to drain excess liquid, scoop the crumb topping and place it on top of the batter.
• Arrange the banana slices on top, and sprinkle with a little cinnamon and sugar.
• Bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 30 mins).
• While the bread cake bakes, make the caramel sauce.

Make the Caramel Sauce:

• Add the sugar and the water to a small saucepan over medium to high heat. Bring it to a simmer, and let it simmer until it turns into a light gold color. Be sure to watch the pan at all times to avoid burning the sugar, and never, ever, ever stir it.
• When the sugar is light gold color, turn off the heat, and immediately after, carefully pour in the butter, the vanilla, the cinnamon and the cream. Stir to combine and set aside.
• When the cake is done baking, remove it from the oven and place the pan over a cooling rack.
• Drizzle the caramel sauce over the bread cake while it's still hot.

Bom Apetite!