Preheat oven to
325F. Sift flour with baking powder, set aside. Peel bananas, cut each one
in four, and crush with the tines of a fork or a flat knife. Do not mash.
Beat eggs and sugar with an electric mixer or in the processor until pale
and thick. Pour into a bowl and using a wooden spoon, stir in cream, then
flour. Do not overbeat. Add vanilla. Fold in bananas, cashews and coconut
and pour batter into a 9-inch greased cake pan. Bake for 45 minutes or
until tester comes out clean. Turn onto a rack to cool.