Banana Pound Cake With Caramel Glaze

Recipe View Preheat oven to 325°F (165°C). Grease and flour a Bundt pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. (5 minutes)

Recipe View In a large bowl, cream together 1 cup butter, shortening, brown sugar, and granulated sugar until light and fluffy. (7 minutes)

Recipe View Add mashed bananas and then eggs, one at a time, beating well after each addition. Blend in 2 teaspoons of vanilla extract with the last egg. (5 minutes)

Recipe View Gradually add the dry ingredients alternately with the milk to the wet ingredients, mixing until just combined. (3 minutes)

Recipe View Fold in the chopped pecans. Pour batter into the prepared Bundt pan. (2 minutes)

Recipe View Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. (80 minutes)

Recipe View While the cake bakes, prepare the caramel glaze. In a saucepan, combine 1/2 cup butter, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and heavy cream. (2 minutes)

Recipe View Cook over medium heat, stirring constantly, until sugars are dissolved and mixture comes to a gentle simmer. Simmer for 1 minute. (5 minutes)

Recipe View Once the cake is done, let it cool in the pan for 10 minutes. Pour the caramel glaze evenly over the warm cake while it's still in the pan. (12 minutes)

Recipe View Let the cake cool completely in the pan before inverting it onto a wire rack to cool completely. (60 minutes)