• Preheat oven to 350 degrees and spray a bundt pan with baking spray with flour
• Start by caramelizing the bananas .In a skillet melt 4 tablespoons of butter , add sliced ripened bananas and 1/4 cup brown sugar.
• Stir the mixture and as it get bubbly and thicken add rum, vanilla and cinnamon. Cook a little longer until it thickens up a bit. Take off the burner and set aside.
• In a medium bowl mix flour, baking soda, baking powder , salt and set aside
• In a mixing bowl cream together 3/4 cup of softened butter, one cup granulated sugar and egg. Mix until nice and fluffy.
• Starting with the flour mixture alternate flour mixture and buttermilk until blended well
• Now add the banana and rum mixture and blend well
• Pour into the prepared bundt pan
• Bake in preheated oven for 50 minutes or until tester comes out clean
• Allow to cool in pan for around 10 minutes and flip onto a cake plate and allow to cool completely

Caramel Rum Glaze

• Cook on a medium heat the butter, dark brown sugar and heavy cream cook 4-5 minutes whisking
• Add rum and bring back up to slow bubble for a few minutes
• Whisk in sifted powdered sugar
• Drizzle on cake immediately , this hardens quickly
• Sprinkle on pecans before glaze hardens
• Decorate with banana chips if you like.