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1
Position a rack in the middle of the oven and preheat to 375F.
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2
Oil an 8-inch round cake pan and line the bottom with parchment paper.
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3
Select the firmest, bruise-free banana.
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4
Set aside half of it for decorating the top of the cake.
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5
Peel the remaining half and all the remaining bananas and cut them into 1/8-inch-thick slices.
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6
Put the slices in a bowl.
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7
In another bowl, lightly beat the egg to break it up.
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8
Beat in the butter and milk, and then pour over the bananas.
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9
Add the 1/2 cup sugar and stir gently with a spatula or wooden spoon to mix.
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10
Sift the flour directly into the bowl and continue stirring to incorporate all the flour.
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11
Pour the batter into the prepared pan.
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12
Give the pan a few shakes to level the batter.
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13
Peel and cut the reserved banana half into slices about 1/16 inch thick.
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14
Arrange the slices in a decorative pattern on top of the cake.
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15
Create a wide circle of overlapping slices, or place the slices randomly.
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16
This is your artwork.
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17
Sprinkle the top with the remaining 1 teaspoon sugar.
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18
Bake for 1 1/4 to 1 1/2 hours, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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19
Remove from the oven and put on a rack to cool completely.
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20
The cake will puff up slightly during baking and then deflate as it cools.
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21
Run a knife around the pan sides to loosen the cake and unmold the cake onto a serving plate.
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22
Cut into wedges to serve.
