3/4 cup light brown sugar
3/4 cup granulated sugar
1 tsp pure vanilla extract
1 tsp pure rum extract
3 large eggs
3 medium bananas mashed [1 1/2 cup]
2 1/4 cup all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 1/2 cup pecan or walnut pieces toasted and divided
Frosting:
1 [8 oz] cream cheese softened
1/2 cup butter softened
2 1/2 cup powdered sugar
1 tsp pure rum extract
Additional sliced bananas and warm caramel for serving [see Cook's note]
Alternate frosting: 3 cup sweetened fresh whipped cream
Preheat the oven to 325°F. Spray a 9 x 9-inch non-stick baking pan with baking spray. Set aside. In the bowl of a stand mixer, cream together the softened butter, brown sugar, granulated sugar, vanilla and rum. Beat until light and fluffy. Add the eggs one at a time beating well after each addition. Stop ans scrape the sides of the bowl. Beat in the mashed bananas just until combined. Sift together the flour, ground cinnamon, baking soda and salt. On low speed, add to the creamed mixture alternately with the buttermilk starting and ending with flour. Beat until fully combined. Mix 1/2 toasted pecans into the batter by hand. Pour into the prepared baking pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack. For the frosting: Using a hand mixer, beat together the cream cheese, softened butter and vanilla until fluffy. Add the powdered sugar 1 cup at a time. Beat until light and fluffy. Frost the cooled cake.
Garnish with remaining 1 cup toasted pecans. Top with additional sliced bananas and a drizzle of warm caramel just before serving.