• Pre-heat oven to moderate (180 degrees celsius / 360 degrees fahrenheit, fan-forced).
• Grease and line (with baking paper) the round cake tin.
• Cream the butter and sugar until light and fluffy.
• Add the golden syrup and beat again to combine.
• Add eggs, one at a time, beating to combine.
• Mash the ripe bananas with a fork and stir into mixture until evenly combined.
• Sift together the flour, baking powder and cocoa powder and fold into the mixture.
• Dissolve the bicarb soda in the milk and stir into the mixture until completely combined.
• Pour mixture into the cake tin and bake for approximately 50-60 minutes or until the cake springs back when gently touched.
• Cool for 10 minutes in the tin and then remove cake from the tin.
• Allow to cool completely before icing.

Icing and decorating

• Beat cream cheese and butter together on high speed for 3 minutes.
• Add sifted icing sugar and cocoa gradually, mixing on low speed until combined. Add vanilla and milk and then increase speed to high and continue to beat for 3 minutes or until the mixture becomes light and fluffy.
• Use a spatula to cover cooled cake in frosting. Place banana chips on top of cake and sprinkle cake with grated chocolate.