1 small banana
1/2 cup drained frozen banana halves
1/2 cup sweetened condensed milk
1 teaspoon baking powder
1/2 teaspoon dried basil
1/2 cup chopped pecans
1/2 cup dry, unpeeled artichoke hearts
2 tablespoons buttermilk
1/2 teaspoon salt
3/4 cup heavy cream
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/4 cup buttermilk
1/2 teaspoon ground cinnamon
1/4 cup canned pecans
In a large bowl, combine bananas, drained bananas, sweetened condensed milk, baking powder, basil, pecans, and 1/2 of the cream in a large saucepan. Bring to a boil, then remove from heat.
In a small bowl, beat the oil, then stir in 1/2 of the juice from the bananas, 1/2 cup of the cream, the sugar and vanilla. Stir until sugar and vanilla are dissolved. Combine the remaining 1/4 cup cream with the 1/2 of the banana juice, and stir until almost smooth. Fold in the pecans.
Refrigerate 8 hours or overnight. To serve, slice the loaf into 8 wedges and arrange 6 cakes on shallow platter.