Got this recipe from the March 2013 edition of Woman's Day Magazine and it's a keeper.
1 cup vegetable oil
3 cups all purpose/plain flour
2 tsp ground cinnamon
1 tsp baking/bicarb soda
1 tsp ground nutmeg
4 large eggs
1 1/2 cups granulated sugar
1 Tbsp vanilla extract
1 Tbsp grated lemon zest
2 large ripe bananas
1 lb strawberries, chopped
1 1/2 cups walnuts, chopped
1 cup icing sugar
2 tbsp fresh lemon juice
1. Heat oven to 350 oF Grease and line a 9 x 13 in. baking dish. In a large bowl, whisk together flour, cinnamon, baking soda, nutmeg and salt.
2. In a medium bowl, lightly beat the eggs. Add the granulated sugar, oil, vanilla and lemon zest and whisk to combine. Mash the bananas, (you should get about 1 cup) and stir into the egg mixture. Add the egg mixture to the flour mixture and mix until incorporated. Fold in the strawberries and walnuts.
3. Transfer the batter to the prepared baking dish and bake until a wooden pick inserted into the centre comes out clean, 45 to 50 minutes. Transfer to a cooling rack and let cool for 5 minutes.
4. Meanwhile, in a medium bowl, whisk together the icing sugar and lemon juice until smooth. Spread the icing over the warm cake, then let cool completely.
I didn't have walnuts or lemon zest so I didn't use either. You don't need to use the electric mixer for this, it can be all done by hand. I takes around 47 minutes to cook in a regular oven.
This makes a big pan and would be ideal to feed a crowd. The recipe although in the magazine is from The Casserole Queens and here is a link to their site
They also featured a wreath made of cupcake liners which is really neat.
Also here is a step by step on how to make it here