• Preheat the oven to 350 °F (177 °C). Line a 9x9 baking pan with parchment paper.

For the bananas foster topping

• Add the butter to a skillet over medium heat.
  ⅓ Cup Vegan Butter
• Once it’s melted, stir in the brown sugar and rum. Cook for about 3 minutes until the sugar is dissolved.
  ¾ Cup Dark Brown Sugar, 3 Tablespoons Dark Rum
• Remove from heat and stir in the cinnamon.
  ½ teaspoon Cinnamon
• Place the banana slices in the bottom of the prepared pan and carefully pour the sauce over the bananas.
  3 Bananas

For the banana cake layer

• Combine the gluten free flour, sugar, brown sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Whisk well to combine.
  1 ½ Cups Gluten Free 1-to-1 Flour Blend, ½ Cup Sugar, ½ Cup Dark Brown Sugar, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, ¼ teaspoon Cinnamon
• Add the melted butter, mashed bananas, beaten eggs, vanilla, and rum to the dry ingredients. Fold together until just combined.
  ½ Cup Vegan Butter, 2 Ripe Bananas, 2 Eggs, 1 teaspoon Vanilla Extract, 1 ½ teaspoons Dark Rum
• Spread the banana cake batter over the bananas and sauce in the baking pan.
• Bake for 30-35 minutes until the cake is golden brown and springs back when gently poked.
• Remove from the oven and allow to cool in the pan for 10 minutes. Then flip the cake out onto a serving plate.
• Carefully remove the parchment paper and replace any bananas that get pulled away from the cake. Cool for at least 20 minutes before slicing.