Chocolate, banana and caramel cake

1.Preheat oven to moderate, 180°C. Lightly grease a 10-cup, 24cm fluted ring or bundt cake pan.

2.Sift flour, cocoa and soda into a bowl; stir in sugar and choc chips. Make a well in the centre.

3.In a jug, whisk buttermilk, oil, banana and eggs together. Pour into well, mixing to combine. Spoon cake mixture into pan, smoothing top.

4.Bake 45-50 minutes, until cooked when tested. Cool in pan 5 minutes before turning onto a wire rack to cool completely.

5.Meanwhile to make icing, in a medium saucepan, combine sugar, butter and milk. Stir over a low heat until sugar dissolves. Increase heat to medium and bring to the boil. Reduce heat to low; simmer 1-2 minutes, until thickened slightly. Remove from heat; stir in icing sugar, until smooth. Allow to cool.

6.Pour icing over cooled cake, allowing it to drizzle down sides. Sprinkle with nuts and allow to set before serving.