Ingredients: 

40 g can pineapple thins in natural juice (drained)

40 g can crushed pineapple in natural juice (drained)

1 cup SR flour

¾ cup plain flour

1 tsp ground cinnamon

1 ¼ cups brown sugar

¾ cup walnuts (chopped)

2 overripe bananas (mashed)

3 eggs

200g butter (melted)

1 ½ tbsp honey (warmed)

2 tbsp honey (warmed)

2 tbsp sweet orange marmalade

whipped cream (to serve)

 Method:

1. Grease a 24 cm round pan. Line base and side with baking paper.
2. Place pineapple thins, in one layer, put absorbent paper sheets to drain. Place crushed pineapple on separate absorbent paper sheets to drain.
3. Sift flours, cinnamon and sugar to a large bowl. Stir in walnuts.
4. Combine mashes bananas, eggs, melted butter and crushed pineapple in a large jug. Stir until blended. Add to dry ingredients in bowl. Stir until combined.
5. Spread warm honey over base of prepared pan. Arrange pineapple thins over honey. Pour banana mixture over top.
6. Cook in a moderate oven (180C) for 1 hour, or until cooked when tested. Stand for 5 minutes, then turn out onto a wire rack to cool. Before serving cake, brush top with sweet orange marmalade. Serve with whipped cream.