Step 1

Preheat oven to 350° F. Grease and flour a bundt pan or one 9x13-inch pan.

Step 2

Sift the cake flour and then measure out 3 cups into a large mixing bowl.

Step 3

Add the baking powder, cinnamon, and salt to the sifted flour and whisk together to combine.

Step 4

In the bowl of an electric mixer combine the melted butter with the brown sugar, white sugar, buttermilk, eggs, vanilla, and rum. Beat until combined.

Step 5

With the electric mixer on low, gradually add the dry ingredients alternating with the bananas to the wet ingredients. Continue mixing until the batter is smooth. Batter will be thin.

Step 6

Pour the cake batter into the prepared pan. Bake 45 to 50 minutes or until cake tests done.

Step 7

Allow the pan to cool 15 to 30 minutes and then turn it onto a serving plate.

Step 8

In a medium-sized saucepan, melt the butter. Add brown sugar and bring to a boil. Boil for exactly 2 minutes, stirring continuously. Add the rum and bring back to boiling. As soon as it has reached the boiling state remove it from the heat. Beat in the powdered sugar and vanilla. Stir in the pecans. Spread glaze over the cake.

Step 9

The cake can be stored at room temperature for up to 3 days.