Banana Souffle Pancake

This recipe is from Williams Sonoma.
Recipe:
6 Tbs unsalted butter
3 tbs firmly packed light brown sugar
2 bananas, peeled, cut diagonally
4 eggs separated
2/3 cup milk
1 1/4 tsp vanilla
1 tsp salt
1 tbs dark rum
2/3 cup flour
2/3 cup banana puree
1/4 cup granulated sugar
1/2 cup pecan halves, lightly toasted

Preheat oven to 375 deg F. In a fry pan, melt butter. Keep aside 3 tbs of butter. Add brown sugar and sliced bananas and cook 1 min per side. Transfer to plate. Reserve pan.

Whisk egg yolks, milk, vanilla, rum and salt into a bowl with melted butter. Gradually whisk in flour. Stir in pureed banana.
Beat egg whites until frothy. Slowly add granulated sugar until peaks formed. Fold one-third of whites into batter, then fold in remaining whites. Pour batter into fry pan. Top with caramelized bananas and pecans. Bake until puffed and golden brown 25- 30 mins. Dust with confectioners sugar. Serve 6.