Alien / Eye shaped bread

to put it simply, is to hold the dough while it is rising.  At the same time it is drying and compacting the dough "skin" or surface by drawing out some of the moisture in the dough as it touches the basket and the flour used to keep the dough from sticking.  This layer of reduced moisture is basically what holds the dough together as it bakes.  It makes for a tighter surface to score and retains the design/texture lines of the basket.  Now hold this thought.  

Now for my comment:   'I don't see any expansion at all on the banneton dough surface.'   

All of the skin should stretch a little bit as the dough heats up in the oven.  When I look at the crust in the photos, it looks like it didn't stretch, not even a tiny bit while it baked.  The crust browned, and the loaf opened at the score but the remaining crust looks original to the banneton size.  Which is why I mention it.  

Exposed dough even covered with cloth, can dry too much if the dough is exposed to air with a lower humidity than the dough itself.  The longer the dough lies in the banneton, the more moisture the reeds pull out of the dough.  What I suspect is that the dough is too dry on both the basket and the exposed surface when it is flipped out.  The dough is tight when it goes into the oven so instead of stretching all around as it expands in the heat, the heat sets the already dry skin and the score expands a bit more than it should.  

Several solutions I might try one at a time.

• shorten the time spent in the banneton or
• dust the banneton with a less absorbent flour to keep the skin moister
• raise the hydration of the dough 
• bagging each loaf or covering with moist towels while rising.

If you can't get away from the dryness of the crust when scoring (due to conditions you can't control or vary)  you might want to re-evaluate the banneton imprint left on the dough when turning it out.  I can tell you are after a particular "look" to your loaf but you might have to make some small additions to it to make it "work."    

Add more cuts so the dough can expand in more ways.  

Try parallel cuts or radiating cuts from the original score.  Connect the lines or leave bands of firmer dough between them.  Draw a bunch on paper and imagine the dough movement as it expands in the oven.  

Roughly speaking:

• Strictly parallel lines will expand   <- III ->  directly outward.  
• Diagonal lines v /// ^ will give a more twisted result.
•  A star, X, flower, snow flake cuts (connected in the middle) with explode the dough straight up.  
• The same cuts not connected will be flatter as the cuts expand like a net and hold down the middle.  
• Concentric circles will raise the loaf like a wedding cake.  
• a one line spiral, will raise it more gradually 
• a Palm leaf is in reality a zig-zag and like your hands closed with the fingers overlapping will expand in the middle as you pull them apart.

 It might be helpful to look not at the cuts themselves but to look at the flat surfaces that remain of the dough skin.  

To help with this sort of thinking on the existing cut you already have, take a top view picture of a loaf and print it out.  Take a scissors and cut off the outside background.  Now cut into 3 basic parts and push them back together to make the loaf.  It should look like two quarter moon shapes and an oval in the middle.  Now take your scissors and carefully cut the moon shapes and separate them slightly to show dough expansion experimenting with the "look" of the dough.  (you may have to cut some off the expanded part)   It is tricky going from a flat piece of paper to a three dimensional loaf but you should get the idea that the surface or tight dough will not move much and remain as flat sections or bands on the loaf surface as the inside expands and pulls on the bands.   

Have fun,  Mini