Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups white sugar
- 3 extra-large eggs, room temperature (must be XL)
- 1 1/2 teaspoon vanilla extract
- 1 cup sour cream
- 4 ripe bananas, mashed
- 2 1/2 cups cake flour (do not use all purpose or any other flour)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4cup cinnamon chips
Instructions
- Preheat the oven to 350.
- Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of stand mixer fitted with the paddle attachment until light in color (about 4-5 minutes).
- Add the eggs 1 at a time mixing well after each addition.
- Add in the bananas until blended.
- Add in the vanilla and sour cream mixing just until incorporated.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. You do not want to incorporate air into this batter.
- Next make the streusel: Add the brown sugar, flour, oats, cinnamon, salt, and butter in a bowl. Using a pastry cutter, cut it until it forms a crumble.
- Spoon half the batter into the pan and spread it out with rubber spatula.
- Next sprinkle half the streusel on top of the batter.
- Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
- Bake for 50 to 60 minutes (middle rack), until a wooden skewer comes out clean.
- Allow the cake to cool on a wire rack for at least 30 minutes.
- Place your serving plate on top of the pan and carefully flip it over while pressing the plate and pan together.
- Lift up the pan and the cake will be streusel side up.
- Make the glaze: Whisk together the confectioners’ sugar and milk. To make it thicker add a tablespoon more milk.
- Drizzle over the top of the cake.
