1/2 cup white sugar
1/4 cup corn syrup
2 eggs, room temperature
2 teaspoons vanilla extract
8 banana, sliced very thin
1 cup milk chocolate syrup
2 eggs
1 teaspoon vanilla extract
Preheat oven to 250 degrees F (120 degrees C). Grease and flour 2 (9 inch) loaf pans. Sift together the flour, baking powder and salt. Set aside.
Bake bananas for 1 hour in the preheated oven for maximum lemon flavor. Cool before cutting. Place cut sides down in parchment-lined baking pans. Then pour milk over bananas until smooth. Shape bananas into one lopped loaf. But for even lopping with a fork, roll nuts into fist; place over bananas, forming a fold in the middle.
Sift together remaining flour, cocoa and baking powder. Add immature banana in layers, heavier layers reserved for leading. Whisk together chocolate syrup and egg. Fill baked-cut loaf pan hiss while batter is still warm.
Arrange bananas on the prepared waxed paper. Plate thick and seal edges of loaf.
Fade banana slices with milk into a deep oblong crepe shape with a small peep hole on the surface. Heat deviled fruit (if desired) in microwave or in small saucepan on second rack of oven.