With a lighter crumb, intense banana and a rich peanut butter flavor, this Sourdough Discard Banana Snack Cake will be your new favorite way to use up overripe bananas and excess discard.
I love banana bread — I adore banana bread, sometimes I hide perfectly good bananas just so they can turn black and sweet and sugary so I can make it. But ever since creating this Peanut Butter Banana Snack Cake, I’ve been so torn. This recipe is so good and while altogether a different animal, it is in itself a worthy alternative to the typical banana bread.
I love topping my snack cake with chocolate chips but you can definitely skip these or substitute nuts or dried fruit.
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Now onto the recipe!
|188 grams||All-purpose flour|
|3 grams||Baking soda|
|3 grams||Kosher salt|
|84 grams||Peanut butter|
|56 grams||Unsalted butter (softened)|
|50 grams||Sourdough discard|
|25 grams||Whole milk|
|227 grams (3 whole)||Overripe bananas (mashed)|
Preheat your oven to 350 F (176 C). Line an 8-inch square baking pan with parchment paper.
Whisk together flour, salt and baking soda and set aside.
Using a stand mixer or handheld mixer, cream together the peanut butter, butter and sugar until the mixture appears light and fluffy. Add eggs one at a time until each is fully combined.
Add bananas, sourdough discard and vanilla until well-incorporated.
Fold in half of the flour mixture with a spatula until the flour is hydrated. Add milk and the remaining flour until fully incorporated but do not overmix or your cake may turn out rubbery.
Pour batter into your prepared baking pan and bake cake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
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