Preheat oven to 350°F and grease a 9 inch round cake pan.

Topping: in a small saucepan over medium heat, melt butter, then add sugar and syrup, cook for 3 minutes.

Pour caramel sauce into cake pan to coat.

Sift flour and spices together in a bowl.

In a separate bowl, mix sour cream, baking soda, and mashed banana together. Set a side and let sit for 3 minutes.

Cream butter and confectioner's sugar with mixer for 5 minutes until light and fluffy.

Add vanilla extract and then eggs one at a time, mixing for 1 min after each egg.

Add flour mixture to butter, mix with a wooden spoon until just combined. Then add banana mixture, mix well.

Carefully arrange banana slices in cake pan, starting from the outside. Make sure to overlap the bananas as you go around in a circle, working your way towards the middle.

Carefully pour cake batter into cake pan, smooth the top to spread evenly.

Bake for 45 to 50 minutes until done.

Let cool for 3 minutes before running a knife around the rim to loosen the sides. Invert cake onto a plate. Leave for a minute before removing pan.

Pairs nicely with clotted cream, ice cream or with a little sprinkling of sea salt on top of carmel!