Peel and quarter the bananas.
Melt the butter.
Roughly chop the peanuts.
Fit the K beater to the machine.
Pre heat the oven to 160°C.
Grease and flour the Bundt tin.
Add Ingredients 1 (cocoa powder, hot water) into a small mixing bowl.
Stir until completely dissolved.
Set aside to cool.
Add the first item of Ingredients 2 (bananas) to the Mixer bowl.
Mix on speed 3 until smooth.
Add the rest of Ingredients 2 (sugar, butter, milk, eggs, vanilla extract) to the bowl.
Mix on speed 4 until combined.
Add Ingredients 3 (flour, baking powder, bicarbonate of soda, salt) to the Mixer bowl.
Mix on speed 4 for 30 seconds or until combined.
Transfer half of the mixture into the large mixing bowl.
Add Ingredients 4 (yoghurt, peanuts) to the bowl.
Mix by hand until just combined.
Attach the Mixer bowl to the machine and fit the splash guard.
Add Ingredients 5 (yoghurt, chocolate chips) to the Mixer bowl.
Add the contents of the small mixing bowl to the Mixer bowl.
Mix on speed 5 for about 30 seconds until combined.
Transfer half of the peanut mixture from the large mixing bowl into the prepared Bundt tin.
Transfer half of the chocolate chip mixture from the Mixer bowl into the Bundt tin.
Repeat this process with the remaining cake mixture.
Use a skewer through the two cake mixtures to create a marbled effect.
Bake for 1 hour or until a skewer tests clean.
Remove from the oven and allow to cool in the tin for 15 minutes before removing from the tin.
Allow the cake to cool completely on a cooling rack.
Add the first two items of Ingredients 6 (sugar, water) into a medium saucepan.
Place over a medium heat until the sugar dissolves, stirring occasionally.
Bring to the boil and continue heating until the mixture thickens and begins to caramelise.
Remove from the heat.
Add the next item of Ingredients 6 (butter), stir until combined.
Place over a medium heat until the mixture is a deep golden brown.
Add the last item of Ingredients 6 (cream), stir until combined.
Pour the caramel sauce over the Bundt cake and sprinkle with peanuts.