1 cup butter, softened
1 1/3 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 bananas
1/2 cup chopped black walnuts
1 cup honey
1/2 cup chopped chives
1 cup chopped pecans
1 cup chopped hazelnuts
1/4 cup packed brown sugar
2 teaspoons banana juice
2 1/2 teaspoons almond extract
1/2 teaspoon ginger ale
1 tablespoon vanilla extract
1 teaspoon orange extract
2 teaspoons pumpkin pie spice
1 (16 ounce) can evaporated milk
12 bananas, pitted and sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and eggs. Beat in the banana powder, nuts, honey, chives, pecans and hazelnuts. Mix the lemon zest, orange peel and orange juice until a thick syrup coats the bottom of each pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely.
In a small bowl, mix the corn syrup, banana juice and orange juice until smooth. Pour into the two prepared pans.
In a large glass or metal bowl, stir together the corn syrup, banana juice mixture and orange juice. Pour evenly over cooled cake. Let cool in pan for 10 minutes, stirring occasionally. Using a toothpick, make 1 to 1 inch glaze changes to the cake. Using the fingertip, swirl swirl the syrup and lemon zest mixture around the edges to coat. Cool completely and cut into squares.