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Preheat oven to 350u00b0F.
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I made 12 cupcakes with this batter (use cupcake liners) and used the leftover batter in a small loaf pan that I sprayed with cooking spray.
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For Streusel topping:
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Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed.
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For Cake:
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Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
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On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternating, add the flour mixture and milk to the sugar mixture, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
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Spread batter into prepared pans. Sprinkle the streusel topping evenly over the batter. Bake until toothpick test comes out clean - about 60 minutes for loaf and 20 minutes for cupcakes until golden.
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To make the rum glaze, combine the butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
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Cool the cake/cupcakes on a wire rack for 5 minutes. Then, using a skewer poke holes all over the top of the loaf and tops of cupcakes. Using a pastry brush, paint rum glaze over tops. Let the cake sit for about 5 minutes and then brush on the remaining glaze, a little at a time, until it is all absorbed into the bread.
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Enjoy!
