Preheat the oven to 180 C. Line the base of a deep 21cm round cake tin with baking paper. Place the bananas in a saucepan with the water. Bring to the boil, stirring, then remove from the heat and stir in the baking soda. Cool. Cream the butter. Beat in the caster sugar gradually. Beat in the eggs and continue to beat until the mixture is light and fluffy. Sift the flour and baking powder together and stir into the creamed mixture with the Choc Bits. Fold in the banana mixture. Turn the mixture into the tin. Bake in the preheated over for 50-60 minutes or until a cake tester inserted into the centre of the pudding comes out clean. Serve warm with Caramel Sauce. Caramel Sauce: Combine 75g butter and 1/4 cup brown sugar in a small saucepan. Cook over a low heat, stirring, until the butter melts. Stir in 1 cup cream and bring just to boiling point. Remove from the heat and add 1/2 cup NESTLE White Melts. Stir until the sauce is smooth. Serve hot.