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1
Preheat oven to 350u00b0F. Make the topping: Slice bananas into 1-inch thick rounds, toss them with lemon juice, and set aside.
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2
In a wide saucepan, melt the butter, sugar and spices together until thickened, bubbling and dark.
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3
Remove the pan from the heat, and carefully add dark rum and orange juice-it will bubble up. Return the pan to the stove, and whisk the mixture thoroughly, then pour it into a 10-inch round cake pan.
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4
Carefully arrange the banana slices on top of the caramel, and then sprinkle pecans on top of the bananas. Set aside.
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5
Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda, and spices, and set aside.
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6
Using a mixer, cream butter, zest, and sugar together until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl before adding the second egg. Also add the dark rum, vanilla extract, and mashed bananas.
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7
Add the dry ingredients to the wet, mix until just combined-batter will look curdled-and pour into cake pan. Smooth batter with a spatula, making sure batter evenly reaches all sides of the pan.
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8
Bake at 350u00b0F for 40 to 50 minutes, until a toothpick inserted in to the center comes out clean. Invert onto serving platter while still warm, and serve while still warm or at room temperature.
