Preheat the oven to 350 degrees.

Spray a 9 X 4 inch loaf pan with cooking spray.

Using a potato masher or fork, mash the ripe bananas, leaving a few lumps. Combine the mashed bananas with the eggs, sugar, oil, yogurt, rum (or rum extract) and vanilla extract in a medium bowl.

In a different large bowl, combine the flour, baking powder and salt. Use a whisk to mix and lighten the dry ingredients.

Make a well in the center of the dry ingredients in the large bowl. Pour the banana mixture into the dry ingredients.

Stir until the flour is incorporated into the wet mixture and batter becomes smooth.

Pour the bread batter into the greased loaf pan.

Bake about 1 hour, or until the bread is golden brown and a skewer inserted into the center of the loaf comes out clean.

Remove from the loaf from the oven and, keeping it in the pan, set it aside while you make the glaze.

Over medium heat, melt the butter in a small saucepan. Add the brown sugar and water. Stir well to combine. Cook over medium heat until reduced by about half.

Pour half of the glaze into a heat-proof container and set aside as a garnish for later.

Pour the warm remaining glaze directly over the warm bread.

Allow the cake to sit in the loaf pan for an additional hour so that it can absorb the glaze well.

Remove from the loaf pan onto a plate.

Slice the cake and top with vanilla ice cream and additional rum glaze.