Here's how
1. Preheat the oven to moderate (180C). Brush a deep, 23cm round cake tin with melted butter or oil. Line the base and side with baking paper. Place the bananas, crushed pineapple and caster sugar in a large mixing bowl. Add the sifted flour and cinnamon; stir to combine using a wooden spoon.
2. Whisk the oil, pineapple juice and eggs together and add to the banana mixture. Stir until combined and smooth. Pour the mixture into the prepared tin and smooth the surface with a spatula. Bake for 1 hour, or until a skewer comes out clean when inserted in the centre of the cake. Set aside for 10 minutes before turning onto a wire rack to cool.
3. When cool, spread with honey cream cheese icing (recipe follows) and decorate with dried mango slices, if desired.

Tip: This cake keeps for up to 4 days in an airtight container. Refrigerate in hot weather.

Honey cream cheese icing
100g cream cheese at room temperature
3/4 cup icing sugar, sifted
1-2 tsp honey, warmed
2 tsp milk

Using electric beaters, beat the cream cheese and icing sugar in a small bowl until light and creamy. Add the remaining ingredients. Beat for 2 minutes, or until the mixture is smooth and fluffy.

Source: Quick Mix Cakes (Murdoch Books)