This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Sourdough banana cake takes your classic banana bread up a notch with a rich, nutty flavor from brown butter and a tangy twist from sourdough discard. Maple cream cheese frosting gives it a cozy, sweet finish.
If you’re looking for another way to use up your discard, these sourdough banana pancakes are just as easy.
Here is Why This Sourdough Discard Recipe Works
Brown butter magic: The nutty, rich flavor of browned butter gives this dessert a whole new level of deliciousness—trust me, you’ll never go back to plain butter.
Sourdough discard to the rescue: Got extra sourdough starter? This recipe puts it to good use, adding a subtle tang that balances the sweetness perfectly.
Banana snack cake + frosting for the win: Ripe bananas make the cake super moist, and the maple cream cheese frosting? Let’s just say you’ll want to eat it by the spoonful.
No mixer needed: This recipe is easy to whip up with just a bowl and a whisk, meaning less cleanup and more cake.
You can also put your sourdough discard to good use in this Sourdough Chocolate Cake.
Recipe Tips
Use ripe bananas. The riper, the better! Overripe bananas will give the cake a sweeter, more intense banana flavor.
Don’t skip browning the butter. This step helps reduce water content in the butter, which is important because the sourdough discard adds extra moisture to the batter.
Make sure your ingredients are at room temperature for a smooth batter and frosting.
If you want a deeper sourdough flavor, you can let the batter sit overnight in the fridge. This long ferment allows the sourdough discard to develop more flavor.
If you love this recipe, try our sourdough coffee cake or sourdough banana scones.
Use Up That Sourdough Discard in the Best Possible Way
This sourdough banana snack cake is the best way to use the discard from your sourdough starter. It mixes the rich nuttiness of browned butter with a tangy kick from sourdough, all wrapped up with a maple cream cheese frosting that you’ll probably want to eat straight from the bowl.
It’s also the perfect way to use up those overripe bananas you’ve been pretending not to notice.
Pin this now to find it later!
Pin It
Sourdough Discard Banana Cake
If you make this recipe, please leave a star rating and comment.
Ingredients
- 8 tablespoons unsalted butter, (113 grams)
- ⅔ cup brown sugar, packed (142 grams)
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 to 4 bananas, 1 cup mashed; (227 grams)
- ⅔ cup sourdough discard, (150 grams)
- 3 tablespoons buttermilk, (32 grams)
- 136 grams all-purpose flour, 1 cup plus 2 tablespoons flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
Cinnamon Maple Cream Cheese Frosting:
- 8 ounces cream cheese, softened (227 grams)
- ½ cup unsalted butter, softened (113 grams)
- 2 cups powdered sugar, (240 grams)
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch salt
Instructions
- Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Grease an 8″ square pan with nonstick spray or softened butter. Line the pan with a piece of parchment paper extending up and over two opposite sides to create a sling.
Brown the Butter:
- In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, then turns a deep golden brown with a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- Remove the pan from heat and transfer the browned butter (along with the browned bits) into a heatproof bowl and let it cool slightly.
Make the Cake Batter:
- In a large mixing bowl, combine the cooled browned butter, brown sugar, and vanilla. Beat well for 30 seconds.
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed banana, sourdough discard, and buttermilk. Stir until fully combined.
- Place a sifter over the bowl and add the flour, baking soda, baking powder, and salt. Sift the dry ingredients into the bowl and use a wide spatula to gently fold the mixture until no streaks of flour remain. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
Bake the Cake:
- Bake the cake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan for about 20 minutes then place it on a wire rack to cool completely.
Make the Frosting:
- Using an electric mixer, cream the softened butter with the confectioners’ sugar on medium speed until light and fluffy, about 2 minutes.
- Add the softened cream cheese and beat until smooth.
- Mix in the maple syrup, vanilla, cinnamon, and a pinch of salt. Beat until light and fluffy.
- Wait until the cake is completely cooled before covering it with frosting. I added dollops of maple syrup on the top and swirled it into the buttercream.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!If you love this recipe, try our sourdough banana bread or some of our other sourdough recipes.
Variations
Chocolate Chunk Variation: Fold in ¾ cup of dark chocolate chunks to the batter. Frost with peanut butter cream cheese frosting and and slice into bars.
Cinnamon Walnut Variation: Add ½ cup of chopped toasted walnuts and a teaspoon of cinnamon to the mixture.
Blueberry Banana Variation: Gently fold in 1 cup of fresh or frozen blueberries into the batter.
The Ingredients
I made this cake a few months ago, it was a big hit with my family. I plan to make it again today.
That’s so great to hear. Thank you for coming back to share!
where do you get the sourdough discard?
Sourdough discard is just the portion of starter that’s removed during regular feedings. If you’re maintaining a sourdough starter at home, you’ll naturally end up with discard. If you don’t have a starter, you can make my lemon banana cake and swap the frosting for the maple frosting in this recipe.
So tender and most! A great use of sourdough discard.
Thanks Angie!