Step 1

Preheat the oven to 325°F with a rack in the center. Line a 12" x 4" tea loaf pan or 9" x 5" loaf pan with a parchment sling and lightly grease.

Step 2

To make the banana bread: In a large bowl, stir together the mashed bananas, sugar, melted butter, rum, vanilla, salt, and cinnamon.

Step 3

Add the eggs and stir until incorporated. Add the flour, baking soda, and baking powder and stir to thoroughly combine.

Step 4

Transfer the batter to the prepared pan.

Step 5

To top the banana bread: Shingle the banana slices on top of the batter, using about 9 or 10 rows of 4 to 5 slices for a tea loaf pan or 6 or 7 rows of 5 to 6 slices for a 9" x 5" loaf pan. (The top of the batter should be mostly covered by banana slices.)

Step 6

Bake the banana bread for about 70 to 80 minutes for a tea loaf pan or 85 to 95 minutes for a 9" x 5" loaf, until it feels set on top and a thin knife inserted into the center comes out clean or with just a few moist crumbs (but no wet batter). Check the color of the bread after 1 hour. If it appears to be browning too quickly, tent it with aluminum foil.

Step 7

Remove the bread from the oven and let it cool in the pan for 15 minutes while you prepare the glaze.

Step 8

To make the glaze: In a small saucepan, combine the glaze ingredients. Bring to a rapid boil, then reduce the heat and simmer, stirring occasionally, for about 2 to 3 minutes, until the mixture thickens to a syrupy consistency. Remove the pan from the heat.

Step 9

Loosen the edges of the banana bread from the sides of the pan, then lift it out and onto a wire rack. Brush the hot glaze over the warm bread. Allow the bread to cool completely before serving.

Step 10

Storage information: Store leftover bananas foster banana bread, covered, at room temperature for several days. Unglazed banana bread can be frozen for longer storage; freezing glazed bread is not recommended.