Hi! I know this is German week, but I have four bananas that have gotten to the" too ripe for anything but baking" stage. So, this recipe might not be officially of German origin, but I think with the addition of a streusel topping and baking it high in a springform pan, we have a nice moist cake, and if not in fact German, let's just say it is in spirit :)
You will need ….
For the cake:
4 smallish bananas or 2 large
3/4 cup oil
2 cups sugar
1 cup milk
1 Tablespoon sour cream
1 teaspoon nutmeg
1 Tablespoon vanilla
1 Tablespoon baking powder
4 cups flour
1 teaspoon salt
For the crumb topping:
1/2 cup flour
½ cup packed light brown sugar
¼ cup Quick (1-minute) Oatmeal - dry
1/4 cup chopped walnuts
8 Tablespoons cold butter
1 teaspoon cinnamon
1/2 teaspoon salt
Butter the sides of a 9 or 10-inch springform pan and butter or line the bottom of the pan with a circle of wax or parchment paper. Preheat the oven to 350 degrees.
First, let's make the crumb topping. Mix the flour, brown sugar, cinnamon and salt in a small bowl. Then, cut the cold butter into small pieces and add to the flour mixture. Mix butter into the flour and sugar with your fingers, rubbing the butter and dry ingredients together until the butter is well blended and mixture is crumbly, like a very coarse meal. Then add the oatmeal and chopped walnuts and toss to combine. Set aside.
Now, to a large mixing bowl add the flour, baking powder and salt. Dry whisk to combine. Set aside.
Okay, now to the bowl of a food processor add the bananas and run on low until pureed.
Next, add the eggs, oil, sugar, milk, sour cream, vanilla, and nutmeg. Run on medium high until well combined and frothy.
Then, pour the wet mixture from the food processor bowl over the dry mixture. With an electric mixer, beat on medium high until blended. Scrape the sides and bottom. Stir to mix the scrapings.
Now, pour the batter into the buttered springform pan 3/4 full. (if you have extra batter, fill muffin tin and set aside to bake for 20 minutes when the cake is removed)
Next, top the batter with the crumb topping. (reserve some of the crumb if you have extra batter for muffins)
Place pan over cookie sheet and place in oven. Bake for 50 - 60 minutes or until golden brown and a knife inserted in the middle comes out clean. If the crumb topping begins to get too brown, tent with some foil and continue to bake.
Remove cake and cool on a rack for 10 minutes. Remove ring and serve warm or at room temperature.
Cake will keep in the refrigerator for up to one week.