First lets start by collecting all of the ingredients to make this a breeze.
Start by adding together the bourbon and buttermilk, stir and set aside.
Next lets caramelize the bananas. Heat a small skillet on medium
heat and toss in 1 tbsp of butter and 1 tbsp of brown sugar. Once melted add bananas, and let brown, about 5 min.
After caramelizing the bananas mash them and set aside. Preheat oven to 350. Butter bundt pan with butter and coconut oil for an easy slide out.
Mix together all the dry ingredients and set aside.
In a mixing bowl or using a hand mixer cream butter until smooth. Next add both sugars, mix and add melted cocconut oil.
Now add eggs on at a time until well incoorporated. Add bananas, vanilla extract, lemon zest and juice.
Add the flour, gently stir before adding buttermilk. Make sure not to over mix.
Pour Batter into prepared bundt pan and bake 65-75 min.
Make glaze minutes before removing cake from oven. Heat butter and sugar togther until melted. Add bourbon, and extract. cook for 1-2 min, add water and remove from heat.
Using a toothpick poke holes atop cake and pour half the glaze, let cool for a half hour, turn cake onto a cake stand or plate and pour remainder of glaze on top. Enjoy with vanilla ice cream.