Preheat oven to 350F.

Mix together all dry ingredients except the light brown sugar and pecans in a small bowl.

Peel and mash bananas until they are almost liquid. I use a potato masher.

Zest the orange. Supreme the orange and then break the segments into bite sized pieces. (Marys note: try that enzyme that dissolves membrance

In a large bowl, whisk together the eggs and the light brown sugar until light and frothy. Add in the rum and the buttermilk stirring until incorporated. Gradually add oil. Stir in the mashed bananas, orange segments and orange zest.

Fold the remaining dry ingredients, except the pecans, into the wet mixture. Once incorporated, pour into 2 greased 4x6 loaf pans. One large loaf pan works fin too.

Sprinkle the pecans on the top of each loaf and bake for 40 minutes or until a cake tester comes out clean. Bake for longer if using a large loaf pan.

Cool on wire rack for 10 minutes and then remove from pan and continue cooling.

Make the glaze by adding the buttermilk to the sifted powdered sugar. Stir vigorously to remove any clumps. Pour on top of each loaf.