Ingredients

• 2 cups of white whole wheat flour
• One teaspoon of baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon of salt
• 1/2 cup butter softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• Two eggs
• 1 1/3 cups of mashed very ripe banana

Glaze

• 1/2 cup packed brown sugar
• Three tablespoons of heavy whipping cream
• Two tablespoons of butter 
• One tablespoon of honey
• 1/2 cup chopped toasted pecans

Directions

• Heat oven to 325°F. Line bottom of 9×5-inch loaf pan with parchment paper. Stir flour, baking soda, baking powder, and salt with a whisk in a medium bowl.
• In a large bowl, beat 1/2 cup butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer for 3 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each addition. On low speed, beat in bananas. Beat in the flour mixture until it becomes moistened. 
• Then pour batter into pan.
• Bake for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. 
• Cool in pan cooling rack for 10 minutes.
• Then loosen sides of loaf from pan; remove from pan and place on a cooling rack. 
• Cool completely before applying glaze
• Meanwhile, in a 1-quart saucepan, combine all glaze ingredients except pecans. Bring to a boil over medium heat, frequently stirring, until the sugar has melted. Boil without stirring for 45 to 60 seconds or until thickened. Pour into a small bowl; refrigerate 30 to 40 minutes or until cool enough to spread, stirring occasionally. Spread caramel over the top of cooled bread; sprinkle 1/2 cup chopped pecans over caramel. Let stand until set.