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1
Preheat the oven to 350.
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2
Butter two 9-inch round cake pans.
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3
Line the bottoms with rounds of wax paper and butter the paper.
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4
Dust the pans with flour, tapping out the excess.
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5
In the bowl of a standing electric mixer fitted with a paddle, mix the flour, baking powder and salt.
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6
Add the shortening and mix at low speed until evenly blended.
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7
Add the sugar and mix at medium speed until a mass forms around the paddle.
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8
At low speed, gradually add 3/4 cup of the milk and beat until smooth, scraping down the side of the bowl from time to time.
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9
In a medium bowl, whisk the egg whites with the remaining 3/4 cup of milk and the vanilla and almond extracts.
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10
With the machine on, gradually beat the egg white mixture into the batter at medium speed until silky, about 5 minutes.
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11
Scrape the batter into the prepared pans and bake for 30 to 35 minutes, until golden and springy.
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12
Transfer the cakes to a rack and let cool for 15 minutes in the pans, then invert them onto the rack and let cool completely.
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13
Peel off the wax paper and slice each cake in half horizontally.
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14
In a large saucepan, cook the butter, brown sugar and cinnamon over moderately high heat until the butter and sugar have melted.
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15
Remove from the heat and add the bananas and 1/2 cup of the rum.
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16
Cook the filling over moderate heat, stirring frequently, until very thick and the butter just begins to separate, about 25 minutes.
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17
Transfer the filling to a food processor.
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18
Add the remaining 2 tablespoons of rum and puree until smooth.
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19
Let the filling cool to room temperature, about 30 minutes.
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20
In the bowl of a standing electric mixer fitted with a whisk, beat the butter at medium speed until creamy and fluffy, about 3 minutes.
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21
Add the confectioners' sugar and beat at low speed until incorporated.
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22
Add the vanilla and almond extracts and beat at medium-high speed until fluffy, about 3 minutes.
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23
Beat in the cream cheese until light and fluffy, about 3 minutes.
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24
Place one cake layer on a large plate, and spoon one-third of the filling on top and spread it to the edge.
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25
Top with another cake layer, pressing gently; spread with another third of the filling.
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26
Repeat with the remaining cake layers and filling, ending with a cake layer.
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27
Spread the frosting over the top and side of the cake and refrigerate for at least 2 hours, or until set.
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28
Bring to room temperature before serving.
