Preheat an oven to 170 C / Gas 3. Combine flour, baking powder, bicarbonate of soda and salt in a bowl. Set aside. Grease and flour a 25cm Bundt cake tin.
Beat 200g of butter, margarine, 275g of brown sugar and 200g of caster sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. 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 cake tin.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour and 20 minutes.
Meanwhile, prepare the glaze. Heat 120g of butter, 4 tablespoons of brown sugar, 4 tablespoons of caster sugar, 1 teaspoon of vanilla extract and 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 tin. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
Wow! The most delicious banana cake I have ever had. I didn't make the drizzle sauce but we have loads left so I might have to make some later. Truly wonderful cake, thank you for sharing this recipe lots of luv xxx false eyelashes - 20 Aug 2010