1 cup butter or margarine, softened
1/2 cup shortening
2 cups firmly packed light brown sugar
1 cup sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 large ripe banana, mashed
1 cup chopped pecans
2 teaspoons vanilla extract
Caramel Glaze
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in banana, pecans, and vanilla. Pour batter into greased and floured 10-inch tube pan.
Bake at 325 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Glaze.
Caramel Glaze:
1/4 cup butter or margarine, softened
1/4 cup firmly packed brown sugar
1/4 cup sugar
1/4 cup whipping cream
1 teaspoon vanilla extract
Bring first 4 ingredients to a boil in a heavy saucepan over high heat, stirring often; boil, without stirring, 1 minute. Remove from heat; stir in vanilla. Cool until slightly thickened.
