• 1serving
  • 90minutes
  • 625calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, H, C
MineralsIodine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1/2 teaspoon baking powder

  3. 1/2 teaspoon baking soda

  4. 1 teaspoon salt

  5. 1 cup butter

  6. 1/2 cup vegetable shortening

  7. 2 cups brown sugar

  8. 1 cup white sugar

  9. 4 ripe bananas, mashed

  10. 5 eggs

  11. 2 teaspoons vanilla extract

  12. 1/2 cup milk

  13. 1 cup chopped pecans

  14. 1/2 cup butter

  15. 1/4 cup brown sugar

  16. 1/4 cup white sugar

  17. 1 teaspoon vanilla extract

  18. 1/4 cup heavy cream

Instructions Jump to Ingredients ↑

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

  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.


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