Ingredients

• 3 cups all-purpose flour
• 0.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon salt
• 1 cup butter
• 0.5 cups vegetable shortening
• 2 cups brown sugar
• 1 cup white sugar
• 4 ripes bananas , mashed
• 5 eggs
• 2 teaspoons vanilla extract
• 0.5 cups milk
• 1 cup chopped pecans
• 0.5 cups butter
• 0.25 cups brown sugar
• 0.25 cups white sugar
• 1 teaspoon vanilla extract
• 0.25 cups heavy cream

Instructions

1. 1 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.
2. 2 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.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
4. 4 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.

Nutrition per serving