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1. Heat charcoal until ashy.
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2. Place 7 briquettes on the bottom of the cooking surface. Place the Dutch oven on top of the briquettes.
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3. Add butter to the pan until melted, making sure to also coat the sides of the pot.
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4. Stir in brown sugar and rum. Continue to stir until dissolved.
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5. Place the sliced bananas into the sugar mixture. Allow to sit for 3 minutes.
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6. While the bananas are warming, combine the remaining ingredients in a large mixing bowl. Whisk until just combined.
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7. Pour the cake batter over the banana and sugar mixture. Carefully stir the banana sugar mixture into the batter. You do not want to completely combine the layers, just gently swirl.
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8. Place the lid on top of the oven. Place 18 coals on top of the lid. This ratio will create an approximate 350u00b0F cooking temperature for a 10-inch Dutch oven.
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9. Cook for 40 minutes. The cake should be deeply golden on top.
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10. Carefully remove the lid without dumping ash into the cake.
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11. Allow to cool for 5 minutes.
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12. Carefully flip the cake onto a large plate.
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13. Enjoy immediately!
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Note: If you are baking in the oven, complete steps 2-6 on the stove top in a large cast iron skillet and then bake at 350u00b0F until cooked throughout.
