A recipe for sourdough banana cake that uses your discard sourdough starter for an easy and delicious cake topped with cream cheese frosting.
Sourdough bakers are always looking for ways to use discarded starter, and this recipe is a new favorite. Just like my sourdough chocolate cake, this is a true cake: a dessert, not a breakfast. (Not that I would judge you for having a slice in the morning!).
If you’re looking for more of a banana bread with your sourdough starter, you can grab that recipe here.
But if you’re ready for a yummy banana cake, read on.
Ingredients
- 2 very ripe bananas mashed
- 1/2 cup granulated sugar
- 1/2 brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sourdough starter discard or unfed
- non-stick baking spray
Making the cake, step by step
Before you get started, preheat your oven to 350 with a rack in the center.
This is an easy recipe and since it’s vegetable oil based, there’s no need to break out the stand mixer. A hand mixer will work fine. Mash up your bananas a little bit to help them blend in easily.
First beat the oil, sugars, and banana in a large mixing bowl with your mixer on medium speed. Add the egg and vanilla, and 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. Don’t worry, the starter doesn’t make the cake taste sour at all.
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.
Print the recipe here
Sourdough Banana Cake
Ingredients
Cake
- 2 very ripe bananas masheed
- 1/2 cup granulated sugar
- 1/2 brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sourdough starter discard or unfed
Frosting
- 4 ounces cream cheese room temperature
- 6 tablespoons butter room temperature
- 1 teaspoon vanilla
- 2.5 cups powdered sugar
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
Nutrition
Hope you enjoy this sourdough cake recipe!
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