Assemble the ingredients.
Preheat 7.20 oven convection mode at 325F (163C).
Sift flour, salt & baking soda into a bowl.
Any leftover salt in the sifter, add to the mix.
Place peeled bananas, excluding one, into a perforated pan.
Steam at 212F (100C) for 8 minutes until soft.
Mash steam bananas in a mixing bowl making sure to leave a few chunks.
Take the leftover banana and granulated sugar and place into a sauté pan over low heat until it resembles a puree.
Run the banana puree through a tamis.
Add your concentrated puree to the mashed bananas.
Melt the butter in steam mode at 212F (100C) for 5 minutes, then cool slightly.
Mix in the eggs, brown sugar, vanilla, and melted butter to the bananas.
Mix until combined.
Add the sifted flour.
Add chopped chocolate pieces.
Spray bundt pan generously with pam spray.
Add banana mix to the bundt pan.
Place bundt pan into the oven.
Bake in convection mode at 325F (163C) for 40 minutes.
Allow to fully cool before serving.
Drizzle with a vanilla rum glaze and serve in warm slices!