Sourdough Discard Banana Snack Cake

banana snack cake on parchment paper and cutting board

With an 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.  



156 grams (1 ⅓ cup) all-purpose flour

6 grams (½ teaspoon) salt

3 grams (¼ teaspoon) baking soda

56 grams (4 tablespoons) unsalted butter, softened

75 g (⅓ cup) peanut butter

250 g (1 ¼ cup) granulated sugar 

100 grams (2 large) eggs

56 g (¼ cup) sourdough discard

7 g (2 teaspoons) vanilla or rum

28 grams (2 tablespoons) milk

227 grams (3 whole) overripe bananas, mashed

60 grams (2 oz) chocolate chunks


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 hand 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. 

Keywords: cake, banana cake, banana recipes

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