For the savarin: Soak the golden raisins in the rum until they have absorbed all the liquid, 1 to 2 hours.
In a glass measuring cup, sprinkle the yeast over the warm milk and stir to dissolve. Set aside until foamy, about 5 minutes.
In a large bowl, combine the rest of the dry ingredients except the sugar and stir with a whisk to blend. Add the yeast mixture and eggs to the dry ingredients and stir until blended.
In a stand mixer fitted with the paddle attachment, cream together the butter and the granulated sugar until smooth.
Transfer the dough to the mixer and beat on medium-high speed until the dough pulls away from the sides of the bowl. Add the rum-soaked raisins and mix again just until the raisins are incorporated.
Coat a large bowl with nonstick cooking spray. Transfer the dough to the bowl and turn the dough to coat with oil. Cover the bowl with a damp cloth and let rise in a warm place for 1 hour, or until doubled in volume.
Position an oven rack in the center of the oven.
For the syrup: In a
For the bananas Foster: Soak the raisins in the rum until most of the liquid is absorbed, about 2 hours.
In a large sauté pan, melt the butter over medium heat. Stir in the light and dark brown sugars and the cinnamon. Whisk to smooth, then add the water, rum-soaked raisins, and vanilla bean and cook for another minute.
Cut the bananas in half lengthwise and then each half into
To assemble, invert the savarin onto a serving dish and remove the ring. Drizzle a few spoonfuls of the reserved syrup over the top of the savarin. Fill the savarin ring with the warm bananas. Put the mousseline in a pastry bag fitted with a