2 tablespoons margarine, softened
3 cups banana
1 cup white sugar
1 (16 ounce) can crushed pineapple with juice, drained
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1 cup flaked coconut
1 (12 ounce) package cream cheese
1 (3 ounce) package instant vanilla pudding mix
1 cup butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon banana extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large glass or metal bowl, cream together margarine, bananas, sugar and pineapple. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; stir into creamed mixture until well blended. Stir in coconut, then pour into prepared pan.
Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until lightly browned. Cool in pan on rack of rack. Chill before frosting.
To make vanilla pudding: In a large saucepan, combine cream cheese, pudding mix and butter. Combine pudding mix and butter, then stir into banana mixture until well blended. Pour into prepared pan. Frost with whipped cream and sprinkles.