Make the meringues in advance to free up your oven for the sponge.
1 cup caster sugar
1 1/2 cups plain flour
3 eggs, beaten
1 1/2 cups bananas, mashed
1/2 cup diced mango
3/4 cup oil
3/4 cup chopped walnuts or pecans
1/2 cup crushed pineapple in syrup, undrained
1/2 tsp ground cinnamon
1/2 tsp bicarbonate of soda
1/2 tsp dry ginger or mixed spice
Cream cheese frosting:
120g cream cheese, softened
2 tsp vanilla essence
3 cups icing sugar
1 tsp citrus zest
Preheat oven to 180 C. Lightly grease a 23cm square slab pan and line with greaseproof paper.
Sift sugar, flour, cinnamon, ginger or mixed spice and bicarbonate of soda into a large mixing bowl.
Add eggs, oil, banana, pineapple, mango and nuts and stir until just combined. Pour mixture into the pan and put in the oven. Bake for approximately 1 hour.
To make the frosting, use an electric mixer to beat the cream cheese, butter, vanilla essence and citrus zest in a bowl until it is light and fluffy. Continue using the electric mixer to beat the frosting and add the sifted icing sugar gradually. Refrigerate frosting until the cake is ready to be iced.
When the cake is ready, stand the cake for 10-15 minutes before turning onto a wire rack. Leave the cake to cool before adding the frosting. When spreading the frosting onto the cake, the cake must be cold.
Credits: The Original Banana Bag