Sourdough Discard Banana Snack Cake

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.

This overripe banana recipe is much simpler to put together than my favorite discard Banana Bread Recipe and the Cookie Top Banana Foster Muffins from my book Sourdough Every Day.

I love topping my snack cake with chocolate chips but you can definitely skip these or substitute nuts or dried fruit. 

Disclosure: Please note that this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. This in no way impacts my recommendations.

Now onto the recipe!

Ingredients

QuantityIngredients
188 grams All-purpose flour
3 gramsBaking soda
3 gramsKosher salt
84 gramsPeanut butter
56 grams Unsalted butter (softened)
225 gramsSugar
50 gramsSourdough discard
25 grams Whole milk
2Eggs
227 grams (3 whole)Overripe bananas (mashed)
7 gramsVanilla

Instructions

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. 

Please share this recipe if you enjoyed it! Remember to post a photo and tag me @makeitdough when you make this delicious recipe, so I can check out your bake.

Follow me on Instagram @MakeItDough or like Make It Dough on Facebook for more sourdough and baking ideas.

Follow me on Instagram @MakeItDough or like Make It Dough on Facebook for more sourdough and baking ideas.

4 Comments Add yours

  1. mamadolson says:

    Hi – I made this recipe today. It’s not clear when to add the peanut butter. Reading over the recipe, I thought either with the butter and sugar or with the sourdough discard. So I opted for the later. The texture looked good. It’s in the oven now and I’ll let you know.

    1. So sorry about that! It was an oversight on the recipe that I just corrected. I hope you enjoyed the cake!

  2. Evie says:

    Hi Hannah! Just made this today and kept looking for when to add the chocolate chips and how much, but I think it’s missing from the recipe.

    1. Oh no! I usually just top with chocolate chips. Thank you for catching this! I’ll be sure to edit the recipe.

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