Banana Rum Bread w/ Coconut Rum Glaze

This recipe was originally posted by rwd on Craigslist Foodfo (22).

Set aside to soak:
2-3 very overripe bananas, broken into chunks
1/4 c dark rum, suggest spiced

Melt gently in large microwaveable bowl:
1/2 c butter
3/4 c brown sugar
Add:
1 beaten egg
Add to banana rum mixture

Mix the following dry ingredients together
2 1/4 t baking powder
1/2 t salt
1 3/4 c flour

Slowly add the dry mixture to the wet mixture. Don't over mix; it destroys the texture.

Optional add-ins: 1/2 c chopped apricots, 1 t fresh lemon/orange zest, 1/2 c chopped dates, 1/2 c toasted pecans.

Scrape batter into greased loaf pan. Bake at 350 for at least an hour (usually 70 - 80 minutes).

Coconut Rum Glaze
1/4 c. butter
1/4 c. water
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. rum of choice

Cook's notes:
I soaked the bananas for an hour in Whalers Dark Rum, which is thick and dark - the color of molasses. It has a wonderful rich flavor.
I used Coconut flavored rum in the glaze. If your rum does not have a strong coconut flavor you can add coconut into the mix and strain it out (or not) before serving.
I served the bread with vanilla ice cream and drizzled the glaze over all.