Sourdough Banana Cake Recipe
This is a great take on my regular banana cake, but you use your sourdough discard to make this banana cake! It has an amazing flavor and is moist and tender.
Servings 1 9 by 13 sized cake
Ingredients
- 1/2 cup softened butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup sourdough discard
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 1 cup overripe mashed bananas About 3 bananas
Cream Cheese Frosting
- 8 oz softened cream cheese
- 4 oz softened butter
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- You can either use a hand mixer, stand mixer or mix this by hand. Preheat the oven to 350 degrees F.
- Start with your wet ingredients. In your mixer or a large mixing bowl, add your softened butter and sugar. Whisk together until it is creamed.
- Add your eggs and vanilla extract and continue to stir together.
- Add your sour cream, sourdough discard, salt, and bananas and continue to mix. Last, your dry ingredients, add the flour and baking soda and mix until just combined. (You can add nuts at this point if you like them. Pecans and walnuts are good options. You can also add them to the top of the frosting as a garnish instead).
- Grease a 9 by 13 pan and dust with flour. Pour the cake batter into the pan and smooth out.
- Bake in the oven for 25-30 minutes. Use a toothpick to check for doneness. If the toothpick comes out clean, it is done.
- Let the cake cool completely on a cooling rack before frosting it with cream cheese frosting. You can get my cream cheese frosting recipe here!Store cake in an airtight container. I like to store it in the fridge in an airtight container.
- You can also make cupcakes or muffins using this recipe. Fill your cupcake liners about 2/3 full. Bake at the same temperature for about 18 minutes. I would check at 10-15 minutes. Top with cream cheese icing when cooled and enjoy!