(click on the text to highlight each stage):

1. Preheat the oven to 190°C/fan 180°C/Gas 5. Grease and line a 23 cm round cake tin. Toss the sultanas and pecans in 2 tablespoons of the flour.
2. Cream the butter and sugar until light.
3. Mash the bananas with the rum and gradually beat into the mixture.
4. Beat in the eggs, a little at a time.
5. Sift together the dry ingredients and fold into the mixture.
6. Lightly stir in the sultanas and pecans.
7. Bake for about 45-50 minutes.
8. Cool in the tin for a few minutes then finish cooling on a wire rack.
9. Serve with whipped cream.