Banana Pound Cake With Caramel Glaze

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 4 hrs


• 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.