Use a little extra for greasing the sunflower or vegetable oil. Roughly chop, plus save extra to decorate with the pecans. Drain and chop into smaller pieces the pineapple chunks in juice. Soften the butter.
- 1 Grease a 900g loaf tin with a little oil and line with baking parchment.
- 2 Heat the oven to 180°C/160°C fan/gas 4.
- 3 In a jug, mash the bananas with a fork. Add the oil, eggs and vanilla extract, and mix until well combined.
- 4 In a large bowl, combine the flour, bicarbonate of soda, cinnamon, ginger, sugar and salt.
- 5 Mix well, breaking up any large lumps of sugar with your fingers, so you’re left with an even sandy texture.
- 6 Pour the wet ingredients into the dry and mix until combined.
- 7 Add the pecans, pineapple and sultanas, and mix again.
- 8 Pour the cake mixture into the tin, and bake on the middle shelf for 1 hour.
- 9 Test if the cake is cooked by inserting a skewer into the centre.
- 10 If any wet cake mixture clings to the skewer, return it to the oven for another 5 minutes, then test again.
- 11 Leave the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
- 12 The cake will keep well for up to 3 days at this stage.
- 13 Wrap in clingfilm and store in a cool place, or freeze for 2 months.
- 14 To make the icing, put the butter (it’s important that it is really soft) into a bowl and add half the sugar.
- 15 Beat with an electric hand whisk or food mixer, until pale and fluffy.
- 16 Add the remaining sugar and the cream cheese, and beat briefly until combined.
- 17 When the cake is completely cool, transfer the icing to a piping bag, snip off a 2cm opening and pipe over the top in thick squiggles.
- 18 Decorate with a few chopped pecans, if you like. Once iced, eat within 3 days.