Sourdough Banana Cake
This sourdough banana cake is moist, slightly tangy, and has plenty of warm spices.
This is a true cake: a dessert, not a breakfast. (Not that I would judge you for having a slice in the morning!). You can grab that recipe here if you’re looking for banana bread.
Sourdough Banana Cake
Ingredients
Cake
- 2 very ripe bananas mashed
- ½ cup granulated sugar
- ½ brown sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sourdough starter discard or unfed
Frosting
- 4 ounces cream cheese room temperature
- 6 tablespoons butter room temperature
- 1 teaspoon vanilla
- 2½ cups powdered sugar
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Instructions
Make the Cake
- Preheat oven to 350 degrees with the rack in center. Prepare a 9 inch round or square cake pan with cooking spray or shortening dusted with flour
- Beat the oil, sugars, and banana in a large mixing bowl with an electric mixer on medium speed. Add the egg and vanilla, mix until combined.
- Combine the flour, baking soda, and salt in a separate large mixing bowl. Add the dry ingredients 1/3 at a time, mixing on low until just combined after each addition. Add the sourdough starter and stir in by hand.
- Pour the batter into the prepared cake pan and bake in the preheated oven for 45-50 minutes, or until a cake tester inserted into the center comes out clean. Carefully turn cake out onto cooling rack. Allow to cool completely before frosting.
- Cut into wedges or squares to serve. Cover and refrigerate any leftovers for up to 5 days.
Make the Frosting
- Beat the cream cheese and butter in a large mixing bowl until smooth. Add the vanilla and mix until combined. Add half the powdered sugar and beat on low. Add the remaining powdered sugar and beat on low until combined, then increase the speed to medium and beat for 1 minute.
Notes
🧂 Ingredients
You’ll need the following for this yummy snack cake:
- very ripe bananas
- sugar
- brown sugar
- vegetable oil
- eggs
- vanilla
- flour
- baking soda
- salt
- sourdough starter
- non-stick baking spray
- square or round cake pan
- hand mixer
- spatula
🥫 Storage instructions
Cover and refrigerate any leftovers for up to 5 days. The cake freezes well unfrosted.
👩🏻🍳 Expert tips
- Don’t overmix the batter.
- This recipe is quite sweet and you can safely reduce the sugar by about 1/3 and still get a good result.
- Make sure your bananas are very ripe and soft or they won’t properly incorporate into the batter.
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By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.