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1
Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.
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2
Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a bowl.
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3
In another, larger bowl, whisk together the flour, baking powder and salt.
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4
Make a well in the center of the dry ingredients.
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5
Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and batter is smooth.
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6
Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour.
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7
Remove from the oven and set aside while you make the glaze.
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8
Melt the butter in a saucepan over medium heat.
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9
Add the brown sugar and 1/2 cup water and stir.
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10
Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges.
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11
Turn off the heat and carefully (in case it flames) stir in the rum and the orange zest.
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12
Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces.
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13
Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
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14
Slice and serve with vanilla ice cream, if using, and the remaining glaze.
