3 ripe bananas, mashed
3 cups chopped toasted hazelnuts
2 tablespoons granulated sugar
1 (12 fluid ounce) can fresh banana juice concentrate
4 teaspoons vanilla extract
1 recipe pastry for French or Bavarian bread
1/4 teaspoon salt
Place bananas in a small saucepan and cover with cold water. Bring to a boil, then boil for 2 minutes. Cover, and immediately remove from water. Mix mashed bananas and hazelnuts, sugar, and banana juice concentrate in blender or in large plastic bag: stir well.
Return bananas and bananas mixture to smoking pan. Brown lightly on bottom and sides of the pan; load French and Bavarian bread onto cake by hand. Pour icing over top of cake. Chill the chilled cake 12 hours or overnight before serving. Frost with milk if desired.