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.
¼cupvegetable oilsubstitute safflower oil, if desired
¼cupsour cream
1cupmashed ripe bananas about 3 large bananas
1teaspoonvanilla extract
1teaspoonlemon juicefresh or bottled
For the frosting
8ouncescream cheesesoftened
½cupbutter(1 stick) softened
3cupsconfectioner's sugar
½teaspoonvanilla extract
2tablespoonsmilk(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.