Not sure if one of these is close.

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FIESTA BANANA CAKE
Adapted from source: Traverse City (MI) Record-Eagle, Recipe of the Week, 05/14/2007

Patrice Korson of Lake Leelanau sent today's recipe for what she describes as a "moist and tasty” cake.

"When I was a kid, my parents used to take my siblings and me to Lake Leelanau to visit the grandparents,” she writes. "My grandma, Ruby Popp, used to serve us this delicious cake. Being farmers, she also served us fresh milk in little colorful tin cups. It was one of my favorite things.”

Patrice said an added perk of this recipe is that it's simple to make, using just one bowl.

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/3 cups sugar
1/2 cups butter or margarine
1/2 cup milk
1 tsp. vinegar
1 tsp. vanilla
1 cup mashed bananas
1/2 cup nuts
2 eggs

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Combine flour, baking powder, baking soda, salt and sugar in large mixing bowl. Add butter, milk, vinegar and vanilla to dry ingredients and blend. Add bananas, nuts and eggs, mixing for a few minutes. Pour into prepared pan.

Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.

May be served plain or frosted with a heavy layer of vanilla frosting.

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FIESTA BANANA CAKE

1/2 cup sour cream
1 pkg (2-layer size) white cake mix
1/2 tsp baking soda
1 cup mashed bananas
1/2 cup chopped nuts

Preheat oven to 375 degrees F. Grease 2 (8-inch) cake pans and dust with flour or line with waxed paper.

Add sour cream to cake mix and beat for 1 minute. Add baking soda to bananas. Add to batter and continue beating 1-1/2 minutes. Fold in nuts. Pour into 2 greased and waxed paper lined 8-inch cake pans.

Bake in 375 degree F oven for 20 to 25 minutes.

(Frosting and assembly from the following recipes may be used to complete the cake.)

Yield: 8 Servings
Adapted from several sources on the Net

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FIESTA BANANA CAKE

1/2 cup vegetable shortening
2 cups sifted cake flour
1 1/3 cups sugar
1 tsp. baking powder
1 tsp. baking sods
3/4 tsp. salt
1/2 cup buttermilk, divided use
1 cup mashed banana
2 eggs, beaten
1/2 cup chopped nuts
FOR THE FROSTING:
1 cup heavy (whipping) cream
3 tbsp. confectioner's sugar
1 tbsp. chopped maraschino cherries
4 medium-sized banana, cubed

Preheat oven to 375 degrees F. Well grease and flour 2 (9-inch) layer cake pans.

Stir vegetable shortening to soften. Stir in flour, sugar, baking powder, baking soda, and salt. Add 1/4 cup buttermilk and 1 cup mashed banana. Mix till flour is dampened. Beat 2 minutes on medium speed. Add eggs, chopped nuts, and remaining 1/4 cup buttermilk. Beat 1 minute longer. Turn batter into prepared pans.

Bake at 375 degrees F for 25 minutes or till tests done. Cool for 5 minutes. Remove from pan. Cool completely.

TO MAKE THE FROSTING AND ASSEMBLE THE CAKE:
Whip cream with confectioner's sugar. Remove half of cream. Add chopped maraschino cherries and cubed banana. Spread over cake. Top with remaining whipped cream.

Source: Open Line Bulletin, July-Aug. 1986

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FIESTA BANANA CAKE

FOR THE CAKE:
2 cups sifted swans down cake flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/3 cups sugar
1/2 cup shortening
2 eggs
1 cup mashed bananas
1 cup buttermilk, divided use
2 tsp. vanilla
1 cup chopped pecans
FOR THE FROSTING:
1 cup heavy (whipping) cream
1 tbsp. finely chopped maraschino cherries
3 bananas, cut crosswise into 1/4-inch slices
halved maraschino cherries (for garnish)

Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans.

Sift together flour, baking powder, and baking soda. Beat sugar, shortening and eggs. Add bananas, 1/2 cup buttermilk, and vanilla. Then add sifted dry ingredients alternately with remaining buttermilk and pecans. Pour into prepared pans.

Bake at 350 degrees F for 25 to 30 minutes. Cool cake in pans for 5 minutes, remove from pans and finish cooling.

TO FROST AND ASSEMBLE THE CAKE:
Whip heavy cream. Fold chopped maraschino cherries into 1/3 of whipped cream and spread on bottom layer. Arrange half of banana slices on top. Cover with second layer and spread top with remaining cream. Decorate with remaining banana slices around top of cake, placing halved maraschino cherries between banana slices.