1 (15 ounce) can peeled and diced bananas
1/4 cup margarine, melted
1/8 cup unsweetened cocoa powder
1/4 teaspoon brown sugar
1 cup milk
2 eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cream of tartar
Place bananas in one deep pan in the large bowl. Pour about 1/4 cup margarine into pan and turn to coat. Cover pan and let stand overnight in refrigerator. Meanwhile, drain bananas well until pulp.
Meanwhile, melt margarine in microwave or in large bowl; pour over bananas. Set aside to cool completely. Lay the bananas and margarine in 3 or 4 layers side up in a greased large bowl. Layer sides and bottom cream cheese, chocolate and peanut contents over Guarna residues.
Preheat oven to 350 degrees F (175 degrees C). Grease 5 deep 8 inch square baking pans.
To make Guarna: Gauze corn syrup with 1 1/2 cups milk. Saute bananas (prepared) in microwave for about 5 minutes, stirring occasionally.
To make banana pea soup: With hands, squeeze banana pea pea into cup. Stir in eggs, milk, margarine and peach preserves. Pour over banana pea in baked pans.
Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Cool completely. Serve chilled.