Sourdough Discard Banana Snack Cake
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.
Servings: 16 slices
Calories: 196kcal
Equipment
Ingredients
- 156 grams all-purpose flour
- 6 grams salt
- 3 grams baking soda
- 56 grams unsalted butter softened
- 75 g peanut butter
- 250 g granulated sugar
- 2 eggs
- 56 g sourdough discard
- 7 g vanilla or rum
- 28 grams milk
- 227 grams overripe bananas mashed
- 60 grams chocolate chunks
Instructions
- Preheat your oven to 350 F (176 C). Line an 8-inch baking pan with parchment paper.
- Whisk together flour, salt and baking soda and set aside.156 grams all-purpose flour, 6 grams salt, 3 grams baking soda
- Using a stand mixer or hand mixer, cream together the peanut butter, butter and sugar until the mixture appears light and fluffy.56 grams unsalted butter, 75 g peanut butter, 250 g granulated sugar
- Add eggs one at a time until each is fully combined.2 eggs
- Add bananas, sourdough discard and vanilla until well-incorporated.56 g sourdough discard, 227 grams overripe bananas, 7 g vanilla or rum
- 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.28 grams milk
- Pour batter into your prepared baking pan and sprinkle chocolate chunks on top.60 grams chocolate chunks
- Bake cake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
Notes
When in doubt, use weight over volume measures.
Nutrition
Calories: 196kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 227mg | Potassium: 121mg | Fiber: 1g | Sugar: 19g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg