First, prepare pancake mix per box instructions. Once a batter is formed, allow batter to sit for 5 minutes to thicken.
Meanwhile, heat 2 tablespoons butter in large skillet over low medium heat. Once butter has melted, use ¼ cup measuring spoon to spoon batter onto pan. Cook for 3 to 4 minutes on first side, or until bubbles have formed.
Carefully flip pancakes. Cook for another 2 to 3 minutes on second side. Remove pancakes to a large plate. Continue until batter runs out.
Then, make the topping. Add all topping ingredients except bananas and pecans to a skillet over low heat. Cook for 3 minutes, stirring frequently, or until brown sugar has melted into butter.
Then, slice bananas into coins. Place these banana coins in the skillet. Cook for 1 minute on each side.
Finally, top pancakes with caramelized bananas. Pour some of the sauce from the pan on top. Garnish with pecans if desired.
I used and loved Pamela's gluten free pancake mix, but any pancake mix will work.
This recipe can be easily made dairy free. Use dairy free butter sticks and almond milk.
Rum extract is completely optional, but will provide that signature bananas foster flavor.