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sourdough banana cake
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 9x13 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.