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.

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.