Step 1

Preheat oven to 350 degrees.

Step 2

Melt butter in small microwave safe bowl.  Add rum.

Step 3

Pour butter rum mixture into 8 x 8 pan and sprinkle with brown sugar and pecans.  Combine in the bottom of the pan and spread out evenly.

Step 4

Carefully cut your bananas horizontally. ( It's okay if a few break...no one will notice! ) Lay the bananas on top of the butter and sugar mixture.

Step 5

In large mixing bowl add flour, sugar, baking powder, salt and cinnamon .

Step 6

In medium mixing bowl whisk together egg, milk, yogurt, oil and rum until well mixed.

Step 7

Add wet ingredient to dry ingredients.  Mix until batter is smooth and free of any visible lumps.

Step 8

Pour over banana's.  Bake for 45-50 minutes or until brown on top and cake springs back in center when touched.

Step 9

LET COOL FOR 10 MINUTES BEFORE INVERTING ONTO PLATE.  Serve with vanilla ice cream.  Store in refrigerator for up to three days.