Gluten-Free Sourdough Discard Banana Cake
This gluten-free sourdough discard banana cake is soft, sweet, and easy to make! Enjoy it as a simple snack cake or add cream cheese frosting for a casual dessert. A great way to use up leftover sourdough starter!
Servings: 12 servings
Ingredients
- 140 g Bob’s Red Mill 1:1 Gluten-Free Flour see notes for other flour blends tested.
- 1 teaspoon baking powder 5g
- 1 teaspoon baking soda 5g
- 1 teaspoon cinnamon 3g
- ½ teaspoon salt 3g
- 80 g brown rice sourdough discard
- 195 g mashed banana about 2 small bananas
- 176 g granulated sugar
- 40 g avocado oil
- 100 g eggs 2 large
- 1 teaspoon vanilla extract 6g
Cream Cheese Frosting
- 113 g cream cheese softened
- 57 g unsalted butter softened
- 240 g powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Grease and line an 8x8-inch square pan with parchment paper.
- In a small bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, mash the bananas until smooth. Whisk in sourdough discard, sugar, eggs, oil, and vanilla until combined.
- Add the dry ingredients to the wet and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and a digital thermometer reads 205°F.
- Let cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
Cream Cheese Frosting
- In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
- Add the powdered sugar, vanilla, and salt. Beat until light and fluffy.
- Spread the frosting over the cooled cake.
Notes
Measure by weight: For the best outcome, measure your ingredients by weight—especially the gluten-free flour and banana! For cup measurements click the US/Cups button at the top of the ingredients.
Check for doneness: Use a toothpick to check for doneness—if it comes out clean, the cake is done! For the most accurate result, a digital thermometer should read 205°F when fully baked.
