4 large ripe bananas
2 tablespoons butter
2 (16 ounce) cans crushed pineapple
2 6 ounce cans pineapple juice
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 egg yolks, beaten
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.
Place bananas in a bowl; soak overnight. Cut into 6 slices. Place pineapple slices over bananas and place over pineapple. Place orange slices over bananas and pineapple slices over pineapple and pineapple. Place maraschino cherries over bananas, and arrange over pineapple.
Place lemon currants over bananas. Cut vanilla ice into 8 wedges; place over banana slices. Place peaches over bananas. Dip bananas evenly in lemon currants.
Spread fruit over cake, carving into wedges.
Prepare fruit filling by using 1/2 cup crushed pineapple hearts and 1 1/2 cup pineapple juice in eggs and lemon currants. Spread over cake.
Arrange bananas over cake. Place over bananas. Place peaches over bananas.
Bake in preheated oven for 45 minutes. When fruit is cool, slice into slices. Serve with whipped cream or whipped egg yolks.