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1
Cake: preheat oven to 350u00b0; beat butter and sugars at medium speed with an electric mixer until fluffy.
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2
Add eggs, 1 at a time, beating until blended after each addition.
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3
Combine flour, baking soda, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
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4
Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
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5
Stir in the mashed bananas and vanilla.
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6
Pour batter into 3 (8 inch) round cake pans coated with cooking spray for baking.
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7
Bake for 25 minutes or until a pick comes out clean.
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8
Run a sharp knife around edges of pan; cool cake layers in pans of wire racks for 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
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9
Meanwhile, prepare glaze: bring brown sugar, corn syrup, and 3 tablespoons water to a boil in a small saucepan, stirring constantly.
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10
Cook, stirring constantly, 1 minute or until sugar dissolves; stir in butter, rum, and cinnamon.
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11
Frosting: beat cream cheese and butter at medium speed with an electric mixer until smooth.
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12
Gradually add powdered sugar, beating until smooth; stir in milk and vanilla.
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13
Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze; let stand for at least 10 minutes.
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14
Spread 1/4 cup frosting on 1 cake layer; arrange half of banana slices over frosting.
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15
Repeat procedures with a second cake layer, 1/4 cup frosting, and remaining half of banana slices.
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16
Top with third cake layer; frost top and sides of cake with remaining frosting.
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17
Garnish, if desired.
