|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 Large, beaten|
|Ripe bananas||4 Medium|
|Self-rising flour||3 Cup (48 tbs), sifted|
|Sugar||1⁄4 Cup (4 tbs)|
|Yellow coloring||2 Drop (Adjust Quantity As Needed)|
|Heavy cream||1 Cup (16 tbs), whipped and sweetened|
|Milk||1⁄4 Cup (4 tbs)|
Line the base of 2 round glass baking dishes with waxed paper.
Beat the butter with 1 cup sugar until light and fluffy.
Gradually add the eggs, beating well.
Mash 2 bananas and beat into the mixture.
Grate the rind from 2 lemons and add to the mixture.
Fold in sifted flour.
Spoon into prepared dishes.
Bake one layer at a time.
Cook on "simmer" setting for 7 minutes.
Continue cooking on highest set ting for 3 to 4 minutes or until toothpick in serted near center comes out clean.
Repeat for second layer.
Let cake stand for 5 minutes before turning out on serving plate.
Squeeze juice from lemons.
Reserve 2 tablespoons.
Add enough water to lemon juice to make 1 1/4 cups.
Stir cornstarch into lemon juice and water in a small glass bowl.
Add 1/4 cup sugar and a few drops of food coloring.
On highest setting, bring to boil and cook for 2 minutes.
Stir once after 1 minute.
Cover with lid or plastic wrap and cool.
Place 1/3 whipped cream in a decorating bag fitted with a star nozzle.
Pipe 12 circles around the edges of one of the cakes.
Beat the lemon mixture and place a little in the center of each circle.
Peel and slice the remaining bananas and brush with the reserved tablespoon of lemon juice.
Arrange half of bananas in a circle on top of the cake.
Place lemon candy in center.
Spread the remaining lemon mixture, whipped cream, topping, and bananas between the layers.
Serve within 2 hours.