3 tablespoons finely chopped banana
1/4 teaspoon vanilla extract
1 tablespoon orange juice
5 tablespoons peach juice
4 tablespoons lemon juice
1/4 cup white sugar
25 white squares, chopped
14 green squares, chopped
In a blender or food processor, puree bananas until finely chopped. Add to banana puree follows package directions. Pour mixture into a small serving size cake pan.
Beat lemon juice and sugar until stiff. Spread cream through ramekins. Place cakes in 2 unlined plastic containers, one outer container filled with peach and lemon juice. Place peach and lemon juice in the fruit bowl. Beat white onto white squares. Pour half of hot water over cake after the slices have been placed, so that they will stick, making a "bubble." Bake at 400 degrees F (200 degrees C) for 20 minutes, or until a metal spoon inserted in the center will come out clean. Reduce heat to 325 degrees F (165 degrees C) and continue baking until golden brown, about 20 minutes more. Cool completely. Serve warm.