Heat the kettle for 25 minutes to obtain lukewarm water. Mix 150ml with the yeast and food colouring (if using), followed by the flour, oil, salt and sugar. Mix into a rough dough
Lightly oil a surface and knead the dough till smooth (around 10 minutes), cover and leave in a warm place for about an hour to let it double in size
Knock back the dough and shape into a rectangle roughly the length of your loaf tin.
Make the filling by mashing up your bananas; spread them evenly over the dough, followed by the caramel sauce, nuts, chocolate and nutella. Use the baking paper to help form the dough into a roll, then place into a 2lb loaf tin and leave to rise again
Heat the oven to 175. When the dough springs back, but not all the way, bake for 45 minutes till golden and well risen
Drizzle with a little more caramel, leave to cool in the tin for 10 minutes, then remove and allow to cool completely