Banana Upside Down Cake

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Ingredients for 10-12 servings

For the banana topping
4 tablespoons (55g) butter, salted or unsalted
1/2 cup plus 2 tablespoons (110g) packed dark brown sugar
1 vanilla bean, split lengthwise and seeds scraped
1 tablespoon rum
4-5 medium bananas, (about 1 1/4 pounds, 565g, unpeeled)

For the cake
1 1/2 cups (175g) all purpose flour, or 1 cup (140g) all purpose flour plus 6 tablespoons (55g) teff flour
1 1/2 teaspoons baking powder, preferably aluminum free
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (4 ounces, 115g) unsalted butter, cubed, at room temperature
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1/2 cup (125ml) whole or lowfat milk, at room temperature
1 teaspoon vanilla extract