Method:
1 For the caramel nuts, dissolve caster sugar in a non-stick frying pan over medium heat, add nuts and stir to coat until caramelized. Spread across baking paper-lined tray to set, break into chunks.
2 Whisk cream, icing sugar and vanilla in a bowl until soft peaks.
3 For the chocolate sauce, combine cocoa, icing sugar and about 2 tablespoons of boiling water in a bowl to create a sauce.
4 Combine sugar, cherries and lemon rind in a frying pan over medium heat, simmer for 2 minutes or until sugar is dissolved and cherries are heated through.
4 Spoon some cream onto the base of a serving plate, top with banana, ice cream, more cream, caramel nuts, cherry sauce and pour over chocolate sauce to serve.