Step 1

Preheat your oven to 350°F.  Grease a 9x13 cake pan with nonstick baking spray; set pan aside.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment (or use a medium mixing bowl and an electric hand mixer), cream butter and sugar on medium-high speed until fluffy and creamy.

Step 3

Reduce speed to medium and add eggs, rum and vanilla extract. Beat well to combine.

Step 4

Reduce mixer speed to low. Add flour, baking soda and salt and mix just until combined. Add mashed bananas and beat on medium until completely combined.

Step 5

Pour batter into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.

Step 6

Remove the pan from the oven and transfer to a wire cooling rack to allow the cake to cool completely.

Step 7

In the bowl of a stand mixer, combine cream cheese and butter. Beat on medium speed until light and fluffy. Add vanilla, rum, cinnamon, and nutmeg. Beat until well combined. With the mixer on low, add salt and powdered sugar (starting with about 1 pound and increasing as necessary to get a light fluffy frosting.

Step 8

Use an offset spatula to frost the cake.

Step 9

Whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff and pipeable.

Step 10

Cut the cake into 12 even slices. Pipe a swirl of whipped cream in the center of each slice. Top each square with a banana slice and whole pecan.

Step 11

Serve and enjoy!