Espresso and Lime

0 Preheat your oven to 350 degrees
1 Combine a cup of panko breadcrumbs with 1/3 cup of all purpose flour, 1/3 cup of brown sugar and 1/4 teaspoon of salt in a mixing bowl and add 2 teaspoons of vanilla extract and 6 tablespoons of melted butter. Mix until you have a texture like wet sand and then set aside.
2 Place a 9 or 10 inch deep baking dish or oven proof skillet over medium heat
3 Add 6 tablespoons of butter, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon salt and a cup of brown sugar into the skillet 
4 Once the butter has melted, stir to combine the ingredients and bring the mixture to a simmer
5 Simmer for 3-4 minutes (reduce the heat if necessary), stirring occasionally and once the brown sugar has dissolved, remove the skillet from the heat and stir in 2 tablespoons of heavy cream
6 Transfer the half of the caramel into a heat proof bowl and place an even layer of sliced bananas into the skillet
7 Drizzle the reserved caramel over the bananas and then crumble the panko topping over top
8 Optional: Sprinkle some coarse sugar over the panko topping
9 Bake the banana crisp in a 350 degree oven for about 30 minutes or until the topping is lightly golden brown and crisp
10 Transfer the skillet onto a heat proof surface to rest for about 10 minutes before serving with vanilla ice cream or some whipped cream