Preheat oven to 350 degrees. Grease two 9 inch cake pans and set aside.
In a stand mixer fitted with a paddle attachment, cream ½ cup Rummy Brown Butter with sugars for 3 minutes, until fluffy; add beaten eggs and mix until combined.
Add bananas and beat until combined.
In a separate bowl, combine flour, baking powder, baking soda & salt; add to wet ingredients slowly, mixing until incorporated.
Add milk and nuts and mix until well blended.
Divide batter into prepared pans.
Cream remaining Rummy Brown Butter with brown sugar until fully combined, adding more cinnamon if desired.
Fold banana slices into brown sugar mixture.
Drop spoonfuls onto cake batter, swirling with a knife to your heart's content!
Bake cakes for 25-35 minutes, until a toothpick inserted in the center comes out clean - make sure you don't poke a chunk of cinnamon swirl by mistake!
Remove from oven and cool for 10 minutes, before moving cakes from pans to plates.
Glaze [this will make more than you need!]
In a medium saucepan, bring brown sugar, butter, and evaporated milk to a boil over medium heat, whisking constantly for 1 minute.
Remove pan from heat, and gradually whisk in powdered sugar until smooth.
Let cool for about 5 minutes; add rum, and whisk until thickened before drizzling on cooled cake.
Rummy Brown Butter**
Cut butter into tablespoon sized slices; place in small saucepan.
Over medium heat, melt butter, stirring constantly. As the butter boils and bubbles, continue stirring and watch for it to turn a light brown shade before removing it from the heat. Be sure not to wait too long to remove it from the heat, as it's very easy to burn butter this way.
Whisk in the rum, vanilla extract, and cinnamon.
Place butter in a small bowl, and set the bowl in the refrigerator for about 10 minutes to stiffen up for use in this recipe.
Amount Per Serving
Calories540kcalCalories from fat 321
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: