2 ripe bananas, divided
2 oranges, sliced
1 lemon, juiced
1 cup diced celery
1 tablespoon honey
2 teaspoons white sugar
1 teaspoon celery salt
1/4 teaspoon salt
3 cups milk, divided
1 1/2 cups vegetable oil
Place bananas, oranges and lemon slices in a large bowl. Heat oil in a large saucepan over low heat. Saute bananas, shake off the excess, and mix into the mixture. Pour into pastry-lined plastic bags, and seal. Refrigerate for at least 1 hour. Lightly grease a cookie sheet.
Remove bananas from bag, and peel. Cut into 1-inch slices; place into a single layer in a large bowl. Seal edges of bag with knife. Place another layer of bananas over slices. Cover with peel, and refrigerate overnight. While bananas are chilling, mix together celery salt, celery salt, 1/4 teaspoon salt, and remaining 1 1/4 teaspoon salt. Mix lime juice and milk mixture into banana mixture, then pour into sealed bag. Refrigerate for at least 1 hour.
Remove oranges from bag, and cut into slices. Mix together lime juice and sugar. Stir in celery salt, lemon juice, honey, celery salt, and remaining 1/4 teaspoon salt. Pour mixture into prepared pan. Place sliced bananas over peach layer. Refrigerate for at least 2 hours.
While bananas are chilling, beat cream cheese and sugar until smooth. Cut into 1 inch cubes.
Remove shells from fresh fruit. Cut slices of fruit into 1-inch squares, and place into well-seasoned shallow cake pans. Place fruit over bananas in pan, and refrigerate for at least 3 hours. Remove fruit from pan, reserving 2 tablespoons of fruit juice to pour over peach layer.
When fruit is ready, pour 2 tablespoons lemon juice over fruit in pan. Place peach over fruit in pan, and refrigerate overnight. Heat remaining 1/4 cup lemon juice in a small saucepan over medium heat.
Preheat oven to 350 degrees F (175 degrees C). Scatter fruit over cake. Place banana slices in center of cake, and refrigerate overnight. Prepare pineapple filling by cutting one banana into thin strips. Place sliced lemons on fruit layer.
Remove banana slices. Place sliced fruit on banana strips. Spoon filling over fruit.
Bake in preheated oven for 50 minutes, or until filling is set and fruit is tender. Reduce heat to 325 degrees F (165 degrees C) and continue baking for an additional 15 minutes. Cool completely.