Hummingbird Cake with Cream Cheese Frosting

So I had some bananas going bad in my fridge, which is just such a shame - don't you think? What to do? What to do? I know - Hummingbird Cake! (Insert evil laugh here.) (Wipe drool - sorry.)

This is what is left after 2 days. Actually, less now :D

Hummingbird Cake

So... Grab your 23cm x 30cm roasting pan or 9" x 13" baking pan (as the case may be) and line it with some baking paper while setting the oven to 180C (approx 360F.)
You will need
1 1/2 cups self-raising flour OR 1 1/2 cups plain flour, and 3 tsp baking powder
1 cup brown sugar (I don't press down, but suit yourself)
1/2 tsp cinnamon
1 cup sultanas ('cause - hey! extra fruit!)
3 eggs
3/4 cup melted butter
2 cups mashed bananas (I used 3 really(!) ripe, medium-sized ones)
1/2 cup undrained crushed pineapple

Mix the flour (and baking powder, if needed) sugar, cinnamon, and sultanas, and set aside.
Mix the eggs, butter, banana, and pineapple.
I've found it better to dump the dry onto the wet in this sort of recipe, since you want to be quick with the mixing, and this way you don't get flour hiding at the bottom of the bowl when you pour it into the pan. So mix - pretend it's muffin batter - and pour into your lined pan, then bake at 180C/360F. This took me 30 minutes, but my oven tends to be a little slow, so start checking after 25 minutes.

Cream Cheese Icing

250g cream cheese, softened
80g butter
2 tsp vanilla
500g icing sugar

Mix the cream cheese and butter until smooth, then add the vanilla, then the icing sugar. (I used a icing mixture, but pure icing sugar is fine, and gluten free, as the packet proudly proclaims.) I didn't use all the icing last time I made this, so I still have some left over (threw it into a ziploc bag, and put it in the freezer before I ate it all) but I don't think I would bother next time - it wasn't that much, and it spreads well over the cake.

You should get about 24 serves from this cake - about 5cm x 5cm squares (2" x 2".) Not an overpowering flavour, but very nice.