Set a rack in the center of the oven and preheat to 325°F Generously grease and line the bottom of a 9 inch springform pan with parchment paper and set aside.
In a small bowl, combine flour, white sugar, brown sugar, cinnamon and olive oil. Use a fork to mix in the olive oil, leaving some larger crumbs. Place in the fridge until needed.
Combine the dry ingredients (flour, baking powder, baking soda, and salt) in a medium size bowl and set aside
In a large mixing bowl, finely mash your bananas with a fork or potato masher
Add olive oil, white sugar and brown sugar and mix until well combined.
Whisk in your eggs one at a time, scraping down the sides and bottom of the bowl after each addition.
Add Vanilla and sour cream and mix until incorporated.
In 2 additions, sift in your dry ingredients and mix until just combined. Do not over mix
Pour the batter into your prepared pan. Remove streusel from the fridge and top with even layer of the crumb topping.
Bake for 45 minutes or until an inserted toothpick in the center comes out clean. Allow to cool for 20 minutes before removing the pan.
Combine powdered sugar, milk and vanilla extract. Drizzle glaze on top of your cooled cake right before serving. Enjoy!
Storage - Keep in an airtight container at room temperature for up to 4 days or store in the fridge for up to 7 days.
Freezing - Cool completely and wrap individual slices in plastic wrap. Store in freezer bags for up to 3 months. Thaw in the fridge overnight and bring to room temp before enjoying!
Serving Size 8-10