METHOD

1. Preheat oven to 160ºC (325ºF). Place the flour and sugar in a large bowl and stir to combine. Make a well in the centre and add the banana, crushed pineapple (squeeze out juice before placing into cake mixture), butter, honey, vanilla and eggs. Stir well to combine and pour the mixture into a lightly greased 20cm round cake tin lined with non-stick baking paper. Bake for 1 hour 5 minutes – 1 hour 10 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. 
2. To make the whiskey caramel sauce, place the sugar and water in a medium saucepan over medium heat and stir until just combined. Bring to the boil and cook, without stirring, for 9–10 minutes or until light caramel in colour. Remove from the heat and carefully add the cream and whiskey. Return the saucepan to the heat and stir until combined. Set aside and allow to cool completely. 
3. Place the cream, sour cream and extra honey in a bowl and, using a hand-held electric mixer, whisk until stiff peaks form. Cut the cake horizontally into three even layers. Spread a quarter of the honey cream mixture over the bottom layer of the cake. Top with another cake layer and repeat with remaining cream and layers. Spread the remaining cream on top of the cake and drizzle with the whiskey caramel to serve.
   
   Serves 6–8
   
   Recipe and recipe image created by Donna Hay