Preheat the oven to 180C/350F/Gas mark 4
Cream together the butter, essence and sugar until light and fluffy. Add the sour cream, beat until combined. Stir in the sifted flours and banana. Mix to a firm dough. Cover and refrigerate for 30 minutes.
Roll half the dough between sheets of greaseproof paper to a 20cm x 30cm rectangle. Spread evenly with half the caramel, roll up firmly from a long side. Repeat with remaining dough and caramel. Wrap rolls in foil, refrigerate for 30 minutes.
Cut rolls into 5mm slices, place about 2cm apart onto baking paper-covered baking trays. Bake for about 15 minutes or until lightly browned; cool on trays. Makes about 85.
Caramel: Beat the butter in small bowl with wooden spoon until smooth, add sugar; beat until combined.
