Are you looking for a banana cake recipe made with sourdough discard or sourdough starter? Whichever that you have on hand, discards, starter, or levain, then this recipe is for you!
Actually, this is the first time I made banana cake using sourdough. I had 150 grams of discards in my fridge, so then I added another 50 grams of levain that I had on my countertop, because I thought, why not? Probably by adding the levaine in it, it could make the texture more airy and fluffy. And I was right!
The texture of this banana cake is ooweey gooey and moist. If you like airy and light (sponge-cake-like) texture, then you can use all-purpose flour. Otherwise, you can use bread flour if you like a heavier texture.
This recipe below is for the “base” or “classic” banana flavor. You can add any flavorings that you like, from choco chips, dried coconuts, dried blueberry, almond, cashew, basically anything that you want.
Let me know in the comments once you tried this recipe and how it goes.
Sourdough Banana Cake
Description
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Ingredients
Wet Ingredients
Dry Ingredients
Instructions
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Mix all wet ingredients together
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Add sugar and salt to the wet ingredients, following by the remaining dry ingredients
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Put in a baking loaf and garnish with one banana, cut in halves
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Bake in the oven 175°C for 50-60 minutes
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Take it out of the oven. Optional, sprinkle a bit of brown sugar on top of the banana garnish, then blow-torch until it's caramelized.
Note
- Once it cools down, cut and keep it in the freezer. Toss it in the microwave for 30 seconds to enjoy.
