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.