I needed to use up some excess sourdough starter so I hunted around and found this banana cake. Delicious.
C Mom Cook: Sourdough Banana Cake
…at home and in the kitchen with my kids
1 cup unfed sourdough starter, at room temperature (if you store your starter in the fridge, just let it sit out for about an hour before starting)
1 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup plain yogurt
1 to 1 1/2 cups mashed ripe banana (I used three large bananas)
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
for the glaze (optional):
2 tablespoons melted butter
1 cup confectioners’ sugar
1 – 2 tablespoons milk
Preheat oven to 350 degrees and generously spray a Bundt pan (you can use a 9″ x 13″ pan if you would prefer).
In a medium sized mixing bowl, combine the sourdough starter, mashed bananas, oil, yogurt, egg and vanilla. Mix together until everything is fully combined.
In a (separate) large mixing bowl, whisk together flour, salt, baking soda, sugar and spices.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into the prepared Bundt pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. (The recipe offers a cooking time of 35-40 minutes if you are using a 9″ x 13″ pan.)
Allow the cake to cool in the pan (on a cooling rack) for about 10 minutes, then turn the cake out onto the rack itself and allow it to cool completely.
To prepare the glaze, mix the melted butter and confectioners’ sugar in a bowl, then slowly add enough milk to make a smooth, flowing glaze. Stir very well to ensure that you have removed all of the lumps. Once the cake is completely cool, use a spoon to drizzle on the glaze.
I also found this recipe on Beth’s Favorite Recipes.