Chocolate, banana and caramel cake

ingredients

• Choc banana and caramel cake

  • 2 1/4 cup self-raising flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon bicarbonate of soda
  • 1 cup brown sugar, firmly packed
  • 1/2 cup choc chips
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 cup ripe bananas, mashed
  • 3 eggs, lightly beaten
  • 1/3 cup vienna almonds. chopped

• Icing

  • 3/4 cup brown sugar, firmly packed
  • 90 gram butter, chopped
  • 1/3 cup milk
  • 3/4 cup icing sugar mixture, sifted

method

• Choc 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.