Directions

1. Preheat the oven to 160°C/325°F/Gas 3. Grease an 18cm (7in) deep round cake tin and line the base with a circle of greaseproof or non-stick baking paper

2. Put the flour and butter into a bowl and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and then beat in the eggs one at a time
3. Peel the bananas and mash on a plate with a fork then beat into the cake mixture. Halve 8 of the cherries and reserve for decoration, then cut the rest into quarters and add these to the cake mixture with the drained pineapple pieces. Gently stir the cake until just mixed then spoon into the prepared tin

4. Spread the top level and decorate with a ring of the reserved cherry halves and a few crushed sugar lumps, if using. Bake the cake for 1-1¼ hours or until the top is golden and slightly cracked and a skewer comes out cleanly when inserted into the centre

5. Leave the cake to cool in the tin for 15 minutes, then loosen the edges with a knife and turn out on to a wire rack. Leave to cool before peeling off the lining paper. Store in an airtight tin for up to 1 week.