Caramel banana cake with chocolate nutty goodness

A great cake/bread that's fairly easy to bake. I just chuck in any nuts or chocolate I have lying around.
This version had walnuts, slivered almond and left over Lindt orange intense and Lindt Pear chocolate.
I put the bananas in the freezer the night before then defrost them just before. Freezing the fruit busts up all the cells and makes it heaps easier to mix everything. Just use a spoon to scoop that filthy slime from the slit banana. Nuts and chocolate sink to the bottom in this recipe, so put them on the top and submerge a little.

Adapted from bananacakerecipe.com.au

Ingredients:
(3 bananas used for this recipe)
125g butter
50g slivered almonds
50g chocolate pieces, broken.
50g walnuts
¾ cup brown sugar, firmly packed
2 eggs (i think it really needs another egg to hold it together a bit more, although this is untested)
1 cup mashed banana
1 ½ cups self raising flour
1 teaspoon bicarbonate of soda
¾ cup sour cream
1 tablespoon milk

Method:
Grease a 14 cm x 21 cm (5 inch x 8 inch) loaf pan.
Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time, beat until combined.
Transfer mixture to large bowl, stir in banana. Stir in half the sifted dry ingredients with half the combined sour cream and milk then stir in remaining dry ingredients and sour cream mixture, stir until smooth. Pour mixture into prepared pan. Chuck on top all the nuts and chocolate then submerge them a tiny bit. Bake in moderate oven for about 1 hour (I bake it at 180 for about 50 mins at which time i need to put alfoil on top. Check with a knife,  stand 5 minutes before turning onto wire rack to cool.
Keeping time: 4 days