9 bananas, pitted and sliced
1/4 cup granulated sugar
1 medium yellow cake mix
1 cup peanut butter
1 1/4 cups all-purpose flour
1 egg
1 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 cup skim milk
3 eggs
1 teaspoon vanilla extract
2 1/2 cups flaked coconut
1 cup frozen cream of mushroom soup
2 scoops vanilla cream
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch jelly-roll pan.
In a large mixing bowl, combine bananas, sugar, cake mix, peanut butter, flour, egg and brown sugar. Mix well. Pour batter into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a small bowl, stir together creamy peanut butter mixture and milk until smooth. In another small bowl, beat eggs into banana mixture until frothy. Mix in vanilla, cream, and whipped cream.
Cool over a pan of warm charcoal, stirring occasionally, until all the flour has been added and the cake mixture is moist. Cool completely before transferring to the jelly-roll pan.
When using an old jelly-roll pan, spray an 8 inch square pan with cooking spray. Arrange one cake layer slightly wider than the other so that the side of the pan is level with the surface. On the bottom thin slices of cake are about 3 inches long. Spread about 1/4 of the peanut butter filling around the edges. Spread 1/4 of the brown sugar around the edges to form a rim around each slice of cake. Fold edges of edges of each cake slightly inward just inside the edge of its flat side. Make 4 slight slits on top of the cake to allow the steam to escape. Drop several tablespoons of the custard mixture (about 2 teaspoons) onto the sides of each cake.
Bake for 35 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue to bake an additional 15 minutes. Remove from pan, cool completely, and cut into 1 inch squares.
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