Cake:

• Preheat oven to 350℉ (180℃)
• Prepare an 8" round cake pan by lining the bottom with parchment paper or greasing the pan.
• Smash one banana and set aside.
  1 Ripe Banana, smashed
• Whisk flour, baking powder, salt and cinnamon in a small bowl. Set aside for later.
  1 ½ Cups All Purpose Flour, 1 ½ teaspoon Baking Powder, 1 teaspoon Salt, 1 teaspoon Ground Cinnamon
• Place butter and granulated sugar the bowl of a stand mixer. Using the paddle attachment, begin mixing the butter and sugar until light and fluffy (2 - 4 minutes), scraping sides and bottom of bowl occasionally. Note: a hand mixer may also be used.
  ¾ Cup Butter, ⅔ Cup Granulated Sugar
• Add room temperature eggs, one at a time and mix until well blended. Scrape down sides and bottom of bowl between each addition. Mix on medium-low speed until eggs are well incorporated.
  3 Large Eggs
• Add rum and mix for approximately 30 seconds, Note - rum is optional, you may replace with 1 teaspoon of vanilla extract.
  2 Tablespoons Dark Rum
• Add smashed banana and mix for approximately 60 seconds.
  2 Tablespoons Bananas
• Add flour mixture and mix on low speed until just combined. Take care to not overmix which may result in a tough cake texture.
• Pour half of the batter into prepared pan and smooth with a spatula.
• Slice 2 bananas into ¼" slices and layer on top of cake batter.
• Pour second half of cake batter over bananas and smooth top with an offset spatula.
• Sprinkle 2 tablespoons of granulated sugar evenly over top of cake.
  2 Tablespoons Granulated Sugar
• Bake for 50 - 60 minutes at 350℉ (180℃). The cake top will be a golden color and a toothpick inserted in the center of the cake will come out clean when the cake is done.
• Place cake on a rack and allow to cool completely before unmolding.
• If desired, sprinkle a few tablespoons of powdered sugar over top of cake after unmolding.