1. Warm your oven to 180°C. Grease and line a loaf pan that's 1.25L in size with baking paper.
2. For each loaf, use an electric beater to mix the caster sugar and 125g of butter. Stop when the mixture becomes thick and pale. Add in the eggs and mashed banana and continue beating on low speed until you get a combined mixture. Add the flour, baking soda and half a teaspoon of salt and stir until just combined. Transfer the mixture to the prepared loaf pan and bake for 55 minutes. Alternatively, bake until you can insert a skewer into the centre of the loaf and get it out clean. Set aside to cool a bit, then flip the loaf onto a wire rack to completely cool.
3. To make the topping for each loaf, put brown sugar and the remaining 50g of butter in a saucepan on medium heat. Stir until the sugar dissolves. Slice firm bananas at an angle and toss them in lemon juice. Add them to the pan and cook while tossing for 1-2 minutes, or until the bananas soften and caramelise.
4. Slice the banana bread and toast them lightly. Add caramelised bananas, whipped cream and peanuts. In a small saucepan over medium heat, slightly warm the rum. Tilt the pan away from you, carefully light a match and set the rum alight. Immediately pour the flaming rum over the plated banana bread, bananas, and cream.