Table of Contents
Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze; let stand for at least 10 minutes. Spread 1/4 cup frosting on 1 cake layer; arrange half of banana slices over frosting. Repeat procedures with a second cake layer, 1/4 cup frosting, and remaining half of banana slices.
With mixer running on medium speed, gradually add brown sugar and granulated sugar, and beat until creamy, about 5 minutes, stopping to scrape down sides of bowl as needed. Add eggs, 1 at a time, beating until just combined after each addition. Beat in vanilla and 1 1/2 cups reserved mashed bananas on low speed until just combined.
Gradually add powdered sugar, beating until smooth; stir in milk and vanilla. Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze; let stand for at least 10 minutes. Spread 1/4 cup frosting on 1 cake layer; arrange half of banana slices over frosting.
Preheat oven to 425°F. Place bananas (in peel) on a parchment paper-lined baking sheet, and bake in preheated oven until peel is very dark and just starting to split open, 20 to 25 minutes. Let bananas cool completely, about 20 minutes.
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