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Home » Recipes » Sourdough & Sourdough Discard

Sourdough Banana Cake

Published: Feb 14, 2022 · Modified: Apr 8, 2023 by Audrey · This post may contain affiliate links

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Text that says sourdough banana cake above is a photo of a slice of banana cake with cream cheese frosting. Below is a pan of sourdough banana cake with cream cheese frosting.

This sourdough banana cake is a delicious way to use your sourdough discard as well as any ripe bananas that have been hanging out in your fruit bowl! Not only is this banana cake tasty but it is also a great way to reduce food waste.

slice of Sourdough Banana Cake

I don’t know about you but I’m rather attached to my sourdough starter. I love making sourdough bread with my family and I also love using the discard to make yummy treats for friends and family.

Sourdough Banana Cake in a 9 x 13 pan

This sourdough banana cake is one of my favorite discard recipes. If you are a fan of bananas then you have to try this cake. It is a soft and tender banana cake that is topped with a luscious cream cheese frosting.

Jump to:
  • Ingredients needed
  • What size pan?
  • How to make cake
  • How to make the frosting
  • Tips for a great banana cake
  • Sourdough Banana Cake

Ingredients needed

ingredients needed to make sourdough banana cake

For the cake you will need:

  • All purpose flour: The base of the cake.
  • Sugar and brown sugar: To sweeten the cake.
  • Baking soda: To give the cake some rise.
  • Salt: You’ll need just ¼ teaspoon of salt.
  • Cinnamon and nutmeg: To give the cake some spice.
  • Sourdough starter: You’ll want to use your unfed sourdough starter.
  • Egg: You’ll need one large egg for this recipe.
  • Vegetable oil and sour cream: To make the cake moist.
  • Vanilla extract: If possible, I recommend using pure vanilla extract in baking.
  • Lemon juice: Feel free to use bottled or fresh.
  • Bananas: You’ll need one cup of mashed ripe bananas. One cup was three bananas for me.
ingredients needed to make cream cheese frosting

For the frosting you will need:

  • Cream cheese: Use full fat cream cheese for the best results.
  • Butter: I used unsalted butter but if you prefer a little salt, feel free to use salted.
  • Confectioner’s sugar: Also called powdered sugar.
  • Vanilla extract: If possible, I recommend using pure vanilla extract.
  • Milk (optional): Add one to two tablespoons of milk, if needed.

What size pan?

For this recipe, you will need a 9 x 13 inch pan.

How to make cake

To make the sourdough discard banana cake, begin by preheating your oven to 350 degrees.

Next, in a large mixing bowl combine your dry ingredients (flour, cinnamon, nutmeg, sugar, brown sugar, salt, and baking soda). Mix well with a large spoon.

Stir in your wet ingredients (sourdough starter, egg, vegetable oil, sour cream, mashed bananas, vanilla extract, and lemon juice).

Mix well with a hand mixer until everything is well combined with no lumps.

How to make the frosting

To make the frosting bring your cream cheese and butter to room temperature. With a mixer, cream together the cream cheese and butter. Mix at medium speed until light and fluffy.

Add in the vanilla extract then add the confectioner’s sugar a little at a time.

Mix until everything is fully blended. Add one to two tablespoons of milk, if needed.

Tips for a great banana cake

  • Use very ripe bananas for a sweeter cake. The darker the bananas the more sweetness they will add to the cake.
  • Mix the dry ingredients and then the wet. This well help to ensure that no one gets a big bite of salt or baking soda.

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slice of Sourdough Banana Cake

Sourdough Banana Cake

Audrey
This sourdough banana cake is a delicious way to use your sourdough discard as well as any ripe bananas that have been hanging out in your fruit bowl! Not only is this banana cake tasty but it is also a great way to reduce food waste.
5 from 13 votes
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Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 290 kcal

Equipment

  • 9 x 13 inch pan

Ingredients
  

For the cake

  • 1 ½ cups all purpose flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 cup sourdough starter unfed
  • 1 large egg
  • ¼ cup vegetable oil substitute safflower oil, if desired
  • ¼ cup sour cream
  • 1 cup mashed ripe bananas about 3 large bananas
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice fresh or bottled

For the frosting

  • 8 ounces cream cheese softened
  • ½ cup butter (1 stick) softened
  • 3 cups confectioner's sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk (optional) if needed

Instructions
 

For the cake

  • To make the sourdough discard banana cake, begin by preheating your oven to 350 degrees.
  • Next, in a large mixing bowl combine your dry ingredients (flour, cinnamon, nutmeg, sugar, brown sugar, salt, and baking soda). Mix well with a large spoon.
  • Stir in your wet ingredients (sourdough starter, egg, vegetable oil, sour cream, mashed bananas, vanilla extract, and lemon juice).
  • Mix well with a hand mixer until everything is well combined with no lumps.
  • Pour into a greased 9 x 13 inch pan. Bake for 30 to 35 minutes or until a toothpick comes out clean from the middle.
  • Let cool before frosting.

For the frosting

  • Soften your cream cheese and butter to room temperature. With a mixer, cream together the cream cheese and butter. Mix at medium speed until light and fluffy.
  • Add in the vanilla extract then add the confectioner's sugar a little at a time.
  • Mix until everything is fully blended. Add one to two tablespoons of milk, if needed.

Notes

  • Use very ripe bananas for a sweeter cake. The darker the bananas the more sweetness they will add to the cake.
  • Mix the dry ingredients and then the wet. This well help to ensure that no one gets a big bite of salt or baking soda.
Nutritional information is an estimate only.

Nutrition

Serving: 1 sliceCalories: 290kcalCarbohydrates: 71gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 37mgSodium: 312mgPotassium: 151mgFiber: 1gSugar: 21gVitamin A: 337IUVitamin C: 2mgCalcium: 53mgIron: 1mg
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Sourdough Apple Cake »

Comments

  1. Julie Martin says

    May 11, 2024 at 10:39 am

    If I want to let it ferment over night in the fridge and bake in the morning – which ingredients should I leave out until ready to bake??

    Reply
    • Audrey says

      May 13, 2024 at 7:44 pm

      Hi Julie, I haven’t overnight fermented this but if you want to experiment I would recommend that you leave out the leavening agents, nutmeg, and cinnamon while fermenting. The dough can get stiff and harder to mix once fermented so if you have a stand mixer that might be best. Hope that helps.

      Reply
  2. Katy says

    May 02, 2024 at 6:22 pm

    Could I bake in 2, 6” or 8” round cake pans? Also could I sub butter or avocado oil for the veggie oil?

    Reply
    • Audrey says

      May 03, 2024 at 9:02 am

      You can sub two, 8inch pans but you may have a little extra batter (do not overfill). The best sub for the vegetable oil would be coconut oil. I haven’t tried this with avocado oil so I can’t say for sure if it would work or not. Hope that helps. Please let me know if you have any other questions.

      Reply
  3. Lynette LeDoux says

    November 19, 2023 at 11:37 am

    5 stars
    Baking now and it smelled so good when I peeked into the oven. Did not use baking/cake flour, used all purpose; sifted all dry ingredients together into the bowl. Used coconut oil (shortening?) to prime the baking pan. I can tell this cake will be a big winner. I am already thinking of substituting the bananas with pumpkin or butternut or acorn squash. Fabulous!

    Reply
  4. Lisa says

    July 16, 2023 at 12:58 pm

    5 stars
    Delicious! But bakers should know that when I entered the calories, carbs, fat, and protein from the nutrition info here on the blog my food tracking app notified me that the calories could not be correct. I entered the recipe by ingredient and entered twelve servings and the app suggested the calories per 1/12 of the cake are actually 529.

    Reply
    • Audrey says

      July 17, 2023 at 12:14 pm

      Thanks for sharing, Lisa! The nutritional information is automatically calculated so it is only an estimate. There is a disclaimer in each recipe card.

      Reply
  5. Addie says

    April 19, 2022 at 10:34 pm

    5 stars
    This cake is stunning!

    Reply
  6. Julia says

    April 16, 2022 at 12:41 pm

    5 stars
    What a great way to use sourdough!

    Reply
  7. Melinda says

    April 15, 2022 at 10:23 pm

    5 stars
    A great new way to bake with ripe bananas! Love the frosting too.

    Reply
  8. nancy says

    April 15, 2022 at 9:43 pm

    5 stars
    what a great idea with add banana to sourdough. i made this and everyone really enjoyed it over brunch today!

    Reply
  9. Keri says

    April 15, 2022 at 6:48 pm

    5 stars
    Thank you for a great recipe!

    Reply
  10. Kris says

    April 15, 2022 at 6:08 pm

    5 stars
    I’ve never seen sourdough cake- excited to try!

    Reply
  11. Andrea says

    April 15, 2022 at 5:33 pm

    5 stars
    love a banana cake and this one is so delicious! easy and fluffy!

    Reply
  12. Sunrita says

    April 15, 2022 at 4:03 pm

    5 stars
    Just love this recipe. Will be trying to make it soon!

    Reply
5 from 13 votes (3 ratings without comment)

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Audrey in a red dress holding her young son

Hi, I'm Audrey!

I’m a busy mom who loves to cook, bake, and craft with her kids. Here, you will find tons of recipes like easy weeknight dinners, copycat recipes, cookies, as well as lots of fun craft ideas for kids.

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