Sourdough Banana Cake

This sourdough banana cake is a perfect and delicious way to use up those ripe bananas in your fruit bowl! Not only that, but an excellent way to use leftover sourdough discard as well. If you’re looking for a same-day, simple dessert with ingredients you probably already have on hand, this cake is for you!

This cake is the perfect summertime dessert, as all of the blooming flowers outside make for perfect cake decorations. Presentation matters, ladies! This cake looks stunning with the delicate lavender on top, in my humble opinion! This is also a great recipe to use with the help of children. It’s truly a fool-proof way to get them confident in helping learn how to bake in the kitchen. My 2.5 year old helped me pour each measured ingredient in the bowls and he loved that!

Make Cake Often, Celebrate Often…

We didn’t make this cake for any special occasion but figured it was some little robins birthday today. We decided we made this cake for that little robin and even sung happy birthday. My son was so excited about this. It was a good reminder that it’s a good idea, every so often, to break out of the day to day mundane and celebrate something just to celebrate.

This sourdough banana cake is topped with a fluffy cream cheese frosting and it’s the perfect amount of sweetness. So many cream cheese frostings I’ve tried have been way too sweet, and I think this one is the perfect middle ground! Lately I have been loving this cream cheese, as it doesn’t have any gums or other stabilizers, such as carrageenan.

For this recipe I used a 2% milk-fat greek yogurt, but you can definitely use sour cream as well. It will yield the same delicious and fluffy cake. If you’re looking to lower the fat content in the whole cake, consider using light sour cream over a full-fat.

Emma

Sourdough Banana Cake

This sourdough banana cake is moist and full of flavor! The cream cheese frosting brings it to perfection. This cake is perfect way to use up those overripe bananas and any sourdough discard you have remaining.

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Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

Sourdough Banana Cake

• 1.5 cups all purpose flour
• 1/2 cup cane sugar
• 1/2 cup brown sugar
• 2 tsps baking soda
• 1/4 tsp sea salt
• 2 tsps cinnamon
• 1/8 tsp nutmeg
• 1 cup sourdough discard
• 1 large egg
• 1/4 cup coconut oil
• 1/4 cup greek yogurt
• 4 large bananas
• 1 tsp vanilla extract
• 1 tsp lemon juice, fresh

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter (1 stick), softened
• 1.5 cups confectioner's sugar
• 1/2 tsp vanilla extract

Method

 

For the Cake

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine all dry ingredients (flour, cinnamon, nutmeg, cane sugar, brown sugar, sea salt, and baking soda). Combine well.
3. In a separate bowl, mix together your wet ingredients (sourdough discard, egg, coconut oil, greek yogurt, mashed bananas, vanilla, and lemon juice).
4. Combine the dry ingredients to your wet ingredients and mix until well combined.
5. Pour batter into a greased 9×13 inch pan. Bake for 30-35 minutes, or until a toothpick comes out clean from the middle.
6. Let cool completely before frosting.

For the Frosting

1. Whip softened butter in stand mixer until light and fluffy.
2. Add in the vanilla extract and confectioners sugar and mix again until well combined.
3. Add in the softened cream cheese and mix until everything is light and fluffy.