Sourdough Banana Cake is a simple and tasty way to use the discard from your sourdough starter.
I adapted this sourdough banana cake recipe from my mother-in-law’s popular banana cake. She is so sweet to lend me her recipe. 😊❤
Sourdough brings a tang to the banana cake and gives it a beautiful texture.
Love this sourdough banana cake?
Why not give a few of my other sourdough discard recipes a try!
- Sourdough Carrot Buns
- Gooey Sourdough Double Chocolate Brownie
- Sourdough Discard Pizza
- Sourdough Banana Bread
- Garlic and Cheddar Cheese Breadsticks
- Ube (Purple Yam) Sourdough Crumpets
- Overnight Sourdough Pancake
You will need:
- 2 large eggs, room temperature
- 230 grams granulated white sugar or light brown sugar
- 3 ripe bananas, peeled and mashed
- 113 grams butter or margarine, melted and room temperature
- 80 grams all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 220 grams sourdough discard 100% hydration, unfed
- 25 grams nuts, finely chopped (optional)
- 1 tsp vanilla extract
- 25 grams oatmeal (optional)
- Preheat oven to 200 degrees Celcius (392F). Spray with non-stick spray on a 25x35cm baking sheet, then line with parchment paper.
- On a deep plate, mash the bananas. You can mash them until they are almost puree like. If you prefer your banana cake chunkier, then stop sooner. Set aside. Then finely chopped nuts set aside.
- Using an electric hand mixer, whisk eggs and sugar (adding gradually) in a bowl. Beat together until the mixture is light in color and fluffy in texture.
- Add the mashed bananas and melted butter or margarine. Whisk well to combine.
- Then sift the flour, baking soda, and salt. Stir to combine, and all the dry ingredients are incorporated.
- Add the discard, chopped nuts, vanilla extract, and oats. Mix gently until the batter comes together.
- Pour the batter into the prepared baking sheet and place in the preheated oven. Bake for 25 to 27 minutes at 200 degrees Celcius (392F) or until a toothpick or wooden skewer inserted into the cake center comes out clean.
- Leave to cool on the baking sheet for 10 minutes; carefully remove the cake and place it on a cooling rack to cool completely.