3/4 cup butter
1 cup all-purpose flour
1/2 cup pureed bananas
1 (9 ounce) package cream cheese
1 (3 ounce) package instant chocolate pudding mix
2 cups rolled oats
1 cup rice milk
2 cups sifted all-purpose flour
3/4 cup honey
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped pecans
1 cup chopped pecans
1 cup honey-flavored carbonated beverage
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) round pans.
In a blender or food processor, puree bananas and oats. Pour into prepared pan. Stir together 1/2 cup of the banana mixture and 1/2 cup of the cocoa mixture. Pour into prepared pan.
Dissolve cream cheese in the boiling water. Combine pudding mix and oats; stir into banana mixture. Pour mixture into pan. Pour remaining banana mixture on top; mix gently. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, about 45 minutes. Cool completely, then frost.
In a medium bowl, mix the pecans, pecans and honey. Spoon mixture into cake. Heat remaining caramelized sugar in a small saucepan over medium heat. Add 1 cup water and vanilla extract; mix gently.
Frost cake with remaining banana mixture and peanut butter frosting. Chill until serving. Chill until serving. Serve at room temperature.