• Preheat oven to 400˚F.
• Grease an 11x7 brownie pan with cooking spray, or you can also use an 8-inch cake pan or an 8x8 brownie pan. (***see notes)
• Arrange the bananas, cut side down, in the prepared pan and set aside.

For the Sauce

• Combine butter, light brown sugar and cinnamon in a skillet and cook over medium-low heat, stirring frequently, until butter is melted, sugar dissolved and mixture is well combined.
• Slowly add rum and cook until heated through.
• Using a lighter, stand back and carefully light the rum.
• Shake the pan a bit until the flames subside.
• Remove from heat and pour over prepared bananas; set aside.

For the Cake

• In a mixing bowl, whisk together flour, baking powder, sugar and salt; set aside.
• In your mixer's bowl, beat the egg yolks for 4 to 5 minutes on high speed, or until lemony yellow.
• With the mixer on low, add apple juice and vanilla.
• Slowly add the melted butter and continue to mix until combined.
• Gradually add in the flour mixture, about 1/4-cup at a time; continue to mix until thoroughly incorporated.
• Remove bowl from mixer and set aside.
• In a clean, dry mixing bowl, beat the egg whites on medium-high speed until stiff peaks form.
• Using a rubber spatula, gently fold the egg whites into the flour mixture. (***see notes)
• Spoon dollops of the cake batter over the bananas and using an offset spatula, gently spread the batter, covering the fruit.
• Set a baking sheet on the bottom of the oven.
• Bake the cake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from oven and let the cake cool in the pan for 10 minutes.
• Invert the cake onto a platter.
• Let the cake cool slightly; about 20 minutes.
• Cut into squares and serve.