Ingredients:
- 1 ½ cups (192g) all-purpose flour, plus more for dusting the pan
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick, 113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) mashed ripe bananas (about 3 medium bananas)
- ½ cup (120ml) sour cream or plain yogurt
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) heavy cream
- 2 tablespoons (28g) unsalted butter
- ¼ teaspoon salt
- ½ cup (50g) rolled oats
- ¼ cup (30g) all-purpose flour
- ¼ cup (50g) packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup (½ stick, 57g) cold unsalted butter, cubed
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour the springform pan.
- Make the Caramel Sauce: Combine sugar in the saucepan, melt until golden. Add butter and cream. Boil for a minute, then remove from heat and stir in salt. Let cool.
- Make the Oat Crumble Topping: Combine all dry ingredients for crumble. Cut in cold butter until crumbly. Refrigerate until ready to use.
- Make the Cake Batter: Whisk together dry cake ingredients. Cream butter and sugar, beat in eggs and vanilla. Mix in mashed bananas and sour cream. Gradually add dry ingredients until just combined.
- Assemble and Bake: Pour batter into prepared pan. Sprinkle with oat crumble topping. Bake until a toothpick inserted into the center comes out clean, approximately 35-45 minutes.
- Cool and Drizzle: Let the cake cool in the pan for 10 minutes, then release sides. Cool completely on a wire rack. Drizzle with caramel sauce before serving.