Preheat the oven to 350 degrees. Butter and flour a large Bundt cake pan that holds about 2 1/2 quarts.

Mix the flour, baking soda and salt in a medium bowl.

In a large bowl, beat the butter and sugar until light and creamy, about 5 minutes. Add the eggs one at a time, beating thoroughly after each addition.

Sift the dry ingredients over the butter mixture and add the sour cream. Mash the bananas and add them. Stir until the batter is smooth and holds it shape. Pour the batter into the prepared pan.

Use a spoon or offset spatula to level the top of the batter, and tap the bottom of the pan against the tabletop to eliminate any air bubbles. Bake in the lower part of the oven for 40 minutes, checking for doneness, and continue baking until a toothpick inserted into the centre comes out with moist crumbs.

Let the cake cool slightly in the pan, then turn out on a wire rack to cool completely. Wrap the cooled cake in plastic wrap and leave out overnight to develop the flavours.

Heat the sugar and butter in a saucepan over medium-high to high heat, stirring occasionally, until everything has melted.

Add the cream and bring the mixture to a boil. Lower the heat and simmer for 2 minutes. Remove from the heat and stir in the salt and bourbon.

Drizzle some of the sauce over the cake and serve the rest on the side while the sauce is still warm.

Add decorative edible flowers and berries for colour, if desired.

Add a scoop of vanilla ice cream to serve, to take it over the top!