Sourdough Banana Cake with Cinnamon Maple Frosting Recipe
This Sourdough Banana Cake with Cinnamon Maple Frosting is a moist, flavorful treat that combines the tangy complexity of sourdough discard with sweet ripe bananas and the warm spice of cinnamon. Topped with a luscious cream cheese frosting sweetened with maple syrup and a hint of cinnamon, this cake is perfect for breakfast, dessert, or any celebration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Batter
- 8 tablespoons unsalted butter (113 grams)
- ⅔ cup packed brown sugar (142 grams)
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 to 4 bananas, mashed to 1 cup (227 grams)
- ⅔ cup sourdough discard (150 grams)
- 3 tablespoons buttermilk (32 grams)
- 1 cup plus 2 tablespoons all-purpose flour (136 grams)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
Cinnamon Maple Cream Cheese Frosting
- 8 ounces cream cheese, softened (227 grams)
- ½ cup unsalted butter, softened (113 grams)
- 2 cups powdered sugar (240 grams)
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with nonstick spray or softened butter. Line the pan with parchment paper extending over two opposite sides to create a sling for easy cake removal.
- Brown the Butter: In a medium saucepan over medium heat, melt the butter. Swirl the pan occasionally as it cooks until the butter foams and then turns a deep golden brown with a nutty aroma, about 5 to 7 minutes. Remove from heat immediately and transfer the browned butter along with the browned bits into a heatproof bowl to cool slightly.
- Make the Cake Batter: In a large mixing bowl, combine the cooled browned butter with the brown sugar and vanilla extract. Beat well for 30 seconds. Add the eggs one at a time, beating thoroughly after each addition. Stir in the mashed bananas, sourdough discard, and buttermilk until fully combined. Sift the flour, baking soda, baking powder, and salt over the wet ingredients and gently fold with a spatula until just combined, careful not to overmix. Pour the batter into the prepared pan and smooth the surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove the cake from the oven and let it cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting: Using an electric mixer, cream the softened butter and powdered sugar on medium speed until light and fluffy, about 2 minutes. Add the softened cream cheese and beat until smooth. Mix in maple syrup, vanilla extract, ground cinnamon, and a pinch of salt, then beat until the frosting is light and fluffy.
- Frost the Cake: Once the cake is completely cooled, spread the cinnamon maple cream cheese frosting evenly over the top. Optionally, add dollops of maple syrup on top and swirl gently into the frosting for extra flavor and decoration.
Notes
- Brown the butter carefully and watch it closely to avoid burning.
- For enhanced flavor, let the batter ferment overnight in the fridge and then bring it to room temperature before baking.
- Use very ripe bananas with lots of brown spots for the best taste and sweetness.
- Do not overmix after adding flour to avoid a dense and tough cake texture.
- Start with room temperature ingredients for easier mixing and smoother batter.
- Line your pan with parchment paper to lift the cake out easily after baking.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days; bring to room temperature before serving for best texture.
- Freeze in a freezer-safe container for up to 3 months.
