Banana Cake

1¾ cup self-raising flour, sifted
1 cup caster sugar
1 cup brown sugar
1 cup mashed ripe banana
¾ cup sour cream
125 gm melted unsalted butter
3 large eggs, lightly beaten
cooking spray
1 cup cream
icing sugar
fresh mint
Preheat oven to 170°C. Mix together flour, caster sugar and ¼ cup brown sugar. In another bowl, whisk together banana, sour cream, butter and eggs until just combined. Gently combine both mixtures and pour into a generously sprayed 20 cm springform cake tin. Cook in oven for about 40 mins, checking if ready using a skewer. Then allow to cool and cut into wedges. To make caramel sauce, place remaining brown sugar and cream in a saucepan and boil for 2-3 mins until it thickens. Allow to cool a little, if you like, and spoon into the base of each bowl. Then place a piece of cake on top, together with a sprinkling of icing sugar and a sprig of mint.