• Preheat the oven to 350℉ (180℃). Brush a 10-inch (24cm) non-stick bundt pan with melted butter or oil. Add a couple of tablespoons of flour to the pan. Shake and turn the pan to completely coat the inside in flour; shake out any excess.
• Combine the banana, oil, eggs, sugar, vanilla, flour & cinnamon in a medium bowl until well combined; scrape into the bundt pan. Lightly tap the pan on the counter to remove any large air bubbles. Bake for 45 minutes or until cooked and a wooden pick inserted into the cake comes out clean. Let stand in the pan for 10 minutes before turning out onto a wire rack to cool.

To make the drizzle:

• Combine the brown sugar, cream, butter & vanilla in a small saucepan over medium-high heat, stirring until the sugar is dissolved & butter is melted. Bring to a boil. Remove from the heat and stir in the powdered sugar; stir or whisk until smooth. Drizzle over the cake; let stand until set. Cut into 8 to 10 wedges to serve.