1. For the Loaves: Preheat oven to 180°C (350°F) and grease a mini loaf tin. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and spices. Add the oil, vanilla, eggs, crushed pineapple with its juice, and mashed banana. Mix until just combined, then fold in the toasted walnuts.

2. Pour batter into the prepared tin and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

3. For the Icing: Using an electric mixer, beat the softened butter and cream cheese until smooth. Add the icing sugar and vanilla and beat again until light and fluffy.

4. For the Caramel: Heat sugar and water in a saucepan over medium heat without stirring, until it turns a golden amber color (8-10 mins). Simultaneously, warm the cream in a separate pot. Carefully pour the warm cream into the amber sugar (it will bubble vigorously), stirring constantly. Remove from heat, then stir in the butter and salt until smooth. Let cool.

5. To Assemble: Once the loaves are completely cool, top with cream cheese icing, drizzle with salted caramel, and sprinkle with more chopped walnuts.