1 medium banana
1 quart vegetable oil
1/4 cup pureed mixed candied pineapple
1 cup coconut
3/4 cup banana peel
1 cup sliced almonds
While bananas and petroleum soak in water, grease a 10x15 inch pan. Place bananas upside down in skillet or stock pot; cool.
Heat oil in pan and stir in pineapple. Reduce heat to medium; bring to a low boil. Stir in coconut and add to banana mixture. Bring to a boil, continuing to stir until coconut is thickened. Pour over banana mixture in pan. Sprinkle almonds over banana mixture.
Cover, chill and refrigerate. Let stand about 2 hours, stirring occasionally, before serving.