Banana Pound Cake With Caramel Glaze

Preheat an oven to 325 degrees F (165 degrees C). Combine flour baking powder baking soda and salt in a bowl. Set aside. Grease and flour a fluted tube pan.

Beat 1 cup of butter shortening 2 cups of brown sugar and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas followed by the eggs one at a time allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean about 1 hour and 20 minutes.

Meanwhile prepare the glaze. Heat 1/2 cup of butter 1/4 cup of brown sugar 1/4 cup of white sugar 1 teaspoon of vanilla extract and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.