1 cup canola oil
1/2 (28 ounce) can whole peeled bananas
1/4 cup white sugar
1 (6 ounce) can frozen lemonade concentrate
1 cup frozen raspberry yogurt
1 cup orange juice
4 egg yolks, beaten
1/2 cup shredded coconut
1/2 cup raisins
2 tablespoons white sugar
4 cups toasted, chopped pecans
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 (8 ounce) jar maraschino cherries
Preheat the broiler.
Combine oil, bananas, shortening, and coconut in a medium bowl. Mix on low speed until smooth and creamy, 1 minute. Remove from the heat.
In a small bowl, whisk together lemonade, raspberry yogurt, orange juice, egg yolks, and coconut. Stir in raisins and 2 tablespoons white sugar. Pour into a baking dish and layer the layers. Broil 15 minutes.
Spread the fruit mixture over the fruit layer and top with the remaining 1/2 cup of sugar and 1/2 cup of raisins. Place bottom layer in a container, top with reserved banana mixture, and seal the lid. Let rise in a warm place 20 minutes.
Heat oven to 350 F. Pierce banana slices in food, remove from heat. Spoon over the fruit layer and sprinkle with 1/2 cup of chopped almonds.
Bake in preheated oven for 20 minutes, or until banana is tender. Let cool 5 minutes before serving.