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1
Preheat the oven to 350.
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2
Generously butter six 4-ounce ramekins with 2 tablespoons of the butter.
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3
In a small bowl, mix the flour with the baking soda.
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4
In another bowl, using an electric mixer, beat the remaining 4 1/2 tablespoons of butter until creamy.
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5
Add the light brown or turbinado sugar and beat until light and fluffy.
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6
Add the eggs, 1 at a time, and beat until just incorporated.
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7
Beat in the mashed bananas.
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8
Using a large spatula, fold the dry ingredients into the batter until incorporated.
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9
Spoon the batter into the ramekins and set them in a baking pan.
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10
Carefully pour enough hot water into the pan to reach halfway up the sides of the ramekins.
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11
Bake for 40 minutes, or until the cakes are firm but spring back when pressed lightly with your finger.
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12
Remove the pan from the oven and transfer the ramekins to a rack with tongs; let cool slightly.
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13
Run a sharp knife around the sides of the cakes, then invert them onto a wire rack to cool while you prepare the sauce.
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14
In a medium saucepan, combine the butter with the sugar, rum and water and bring to a boil, stirring constantly to dissolve the sugar.
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15
Remove from the heat.
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16
Spoon some of the sauce onto plates.
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17
Set the cakes on the sauce, spoon the rest of the sauce on top and serve.
