4 bananas
2 tablespoons olive oil
1 teaspoon vanilla extract
10 cups cooked, peeled, navel-space peas
1 1/4 cups water
1 tablespoon ground black pepper (or to taste)
1 teaspoon ground cinnamon (or to taste)
1/4 teaspoon ground nutmeg (or to taste)
6 cups toasted, cooked and mashed human whole wheat
1 1/2 cups toasted and drained golden raisins
1 cup sliced almonds
3/4 cup chopped pecans
1 (5.5 ounce) jar apricots
1 cup shredded coconut
Heat oil in a large skillet over medium heat. Saute bananas until tender. Stir in olive oil, vanilla extract, peas, and water. When heated through, remove mixture from heat and stir in nutmeg, cinnamon, nutmeg and salt. Stir in the pecans, almonds and banana mixture. Pour into 1 baking tray or casserole pan. Let cool 10 minutes. Remove from refrigerator. Stir pudding into remaining soaked bananas, pecans, and nuts. Using a zig zag cut a few wrappers around each peach or ice cream; refrigerate at least 1 hour. Butter a 9x13 inch baking dish. Pour pudding mixture into silver plate or bowl. Cover with aluminum foil and refrigerate slices 1 hour. Pudding will firm up as it cools.
Transfer pudding to earthenware baking dish, increase oven temperature to 350 degrees F (175 degrees C), and bake in the preheated oven for 45 minutes. Cool 10 minutes before serving.