1 cup water
1 1/2 cups milk
4 eggs
1 1/2 cups vegetable oil
1 cup chopped ripe bananas
1 (8 ounce) package vanilla cream cheese
1 cup sliced almonds
1 cup mayonnaise
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (6 ounce) can evaporated milk
1 cup chopped pecans
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup chopped almonds
1/3 cup evaporated milk
1 cup water
1/3 cup banana wafers
1 1/3 cups sliced fresh cherries
1 1/3 cups chopped pecans
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-in. round loaf pans.
Whisk together water, milk, eggs and oil; Set aside. In a large bowl, mix together flour, baking soda, salt and 1 cup banana wafers. Stir gently into batter. Pour batter into prepared pans.
Bake in the preheated 350 degrees F (175 degrees C) oven for 50 to 60 minutes, or until an inserted toothpick inserted into the center of the cake comes out clean. Remove from pans to cool completely. Cool completely.
In a small bowl, combine almonds, mayonnaise, flour, sugar, pecans, cherries, pecans, almonds and pecans; stir to blend. Refrigerate 1 to 2 hours before carving. Cover and refrigerate cake while waiting for foods to cool, waiting one hour longer than necessary for larger pans. Serve warm.
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