Grease sides of pan with butter or oil and set aside

Preheat oven to 350 F

Make Caramel. Combine the sugar and water in a saucepan, heat on medium heat till it turns golden brown (take off heat immediately when it starts turning color, so it does not burn)

Immediately Pour the caramel in the bottom of the pan and swirl it around till the bottom surface is covered, set aside

Cut your 3 ripe bananas into slices. ( I cut diagonal slices) and arrange them at the bottom of the pan in one layer over the caramel and set aside

Make the cake batter.

Sift your dry ingredients, flour, baking soda, baking powder, cinnamon and salt and set aside

mix the oil and sugars till nicely combined

slightly beat the eggs and add to mixture

add vanilla, sour cream and mix

mash the 2 over ripe bananas with a fork and add them to the mixture

scrape down the sides of the bowl when needed

add your dry ingredients and mix till just combined

stir in the chopped walnuts

transfer mixture to pan and bake till a tester inserted in the middle comes out clean (around 30 mins)

Run a knife around the sides of pan to loosen the cake

Place your serving dish on top of the pan and flip cake over

Best served warm with vanilla ice cream