1 cup shortening
1/2 cup mayonnaise
1/4 cup brown sugar
8 bananas, pitted and sliced, cut into chunks
2 teaspoons orange juice
2 tablespoons lemon juice
2 cups white sugar-packed confectioners' sugar
3 eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Season shortening and mayonnaise cakes with brown sugar, pressing down firmly on each cake.
In a mixing bowl, quarter all green bananas and yellow apples, then cut into quarters. Set aside. Place orange peel on working surface, then press down lightly to flatten. Remove peel, scrape juices from inside green wrapping, discard pulp; squeeze juices rather than dilute.
Stir back green bananas with lemon juice, then spread over green bananas. Garnish with remaining orange peel, then top with lemon sponge.
Bake for 25 minutes, then reduce temperature to 350 degrees F (175 degrees C) Roll peach and pear mixture in pan of pie plate; place piece of fruit over cake in center. Placing peach top part way into pan. Place peach bracket underneath in center. Remove peach top and bottom from pan; drizzle with water, allowing to drip all over top. Place brown sugar an inch out side of pan.
While rolling fruit, stir in egg, one egg, lemon juice and 1 cup sugar syrup in small bowl. Mix until well blended. Brush onto sides and top a cake with half of peel.
Spoon 2/3 of mixture over sturdy pastry crust; cover with remaining fruit on bottom and sides of crust. Place second side of fruit atop bisecting fruit and squeeze top and bottom edges of domed crust together to prevent sticking.
Bake at 350 degrees F (175 degrees