1. Caramelize the bananas first. Heat up a nonstick frying pan with some butter. Peel the bananas, cut them in half lengthwise, and sprinkle them with some brown sugar on the cut sides. Place the banana halves in the hot butter with the sugared side facing down and allow them to caramelize for a few minutes. The bananas should take on a nice golden brown color, but not turn black. Remove the bananas from the heat and add them to a small bowl. Let cool down for a moment, then mash them with a fork or something similar. Set aside.

2. Preheat the oven to 180°C (350°F). Lightly grease a 9×5 inches loaf tin* and line with some baking parchment. Set aside.

3. Add both sugars and the eggs to a large bowl and mix on high for a few minutes until very light and fluffy. Next, add the melted butter and stir in. Combine flour, baking powder, baking soda, salt, and cinnamon. Add these dry ingredients to the bowl and fold them in with a rubber spatula. Mix the mashed bananas with sour cream, rum, and vanilla extract, then add to the bowl and fold in as well.

4. Pour the batter into the prepared loaf tin and smooth out the top. If desired, place halved mini bananas on top of the batter and sprinkle with some coarse brown sugar (optional). Bake the banana bread for about 50-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Remove the banana bread from the oven and let it cool down for some time inside the baking tin, then lift it out using the baking parchment and let it cool down completely on a wire rack.