Sourdough Banana Snack Cake with Brown Butter Frosting is a delicious and unique twist on a classic banana cake. The tangy flavor from the sourdough starter perfectly balances the sweet, moist banana base, while the rich and nutty brown butter frosting adds the perfect creamy finish. Ideal for dessert or as a delightful snack, this cake offers layers of flavor and texture that will surely impress.
Why You’ll Love This Recipe
This recipe brings together the warmth of bananas, the tang of sourdough, and the rich depth of brown butter frosting to create an irresistible treat. The sourdough starter adds a slight tanginess, making the cake incredibly moist, while the brown butter frosting lends a nutty, caramelized flavor that perfectly complements the sweetness of the banana. It’s a wonderfully unique dessert that combines comfort with a touch of sophistication. Whether for a special occasion or just because, this cake will quickly become a favorite.
Ingredients
- 1 ripe Banana
- 240 g Ripe bananas
- 2 large Eggs
- 1/2 tsp Ground cinnamon
- 190 g All-purpose flour
- 3 g Baking powder
- 5 g Baking soda
- 200 g Granulated sugar
- 180 g Powdered sugar
- 2 g Salt
- Pinch of Salt
- 10 g Vanilla extract
- 230 g Unsalted butter
- 225 g Cream cheese
- 60 g Sour cream or plain yogurt
- 120 g Sourdough starter
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a baking dish or line it with parchment paper.
- In a medium-sized bowl, mash the ripe bananas and set aside.
- In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla, and sourdough starter until smooth and well-combined.
- Add the mashed bananas to the wet mixture and stir until incorporated.
- In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the sour cream (or plain yogurt) into the batter until smooth.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- While the cake is cooling, make the brown butter frosting. In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and releases a nutty aroma. Remove from heat and let it cool.
- In a large bowl, beat together the brown butter, cream cheese, powdered sugar, and a pinch of salt until smooth and creamy.
- Once the cake is completely cooled, frost with the brown butter frosting. Slice and serve.
Servings and Timing
- Servings: 12 servings
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Variations
- Vegan Version: Substitute the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and replace the butter with a dairy-free butter alternative. Use a dairy-free cream cheese for the frosting.
- Spices: Add a dash of nutmeg or allspice to the cake batter for a deeper, spiced flavor.
- Nuts: Consider adding walnuts or pecans to the batter or as a garnish on top of the frosting for added texture and flavor.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If the weather is hot or humid, refrigerate it to prolong its freshness.
- Reheating: To reheat the cake, slice and microwave for 10-15 seconds for a warm, soft treat. The frosting will melt slightly, adding to the cake’s richness.
FAQs
Can I use a regular banana cake mix instead of making the batter from scratch?
While you can use a banana cake mix, this recipe benefits from the addition of sourdough starter, which adds a tangy flavor and extra moisture to the cake. For the best results, making it from scratch is recommended.
How can I make the brown butter frosting without burning the butter?
To avoid burning the butter, cook it over medium heat and swirl the pan often to ensure it cooks evenly. Once the butter turns golden brown, remove it from the heat to prevent further cooking.
Can I substitute the sourdough starter with something else?
The sourdough starter is what gives this cake its unique flavor. If you don’t have sourdough starter, you could try a bit of buttermilk or yogurt for some tang, but the flavor will differ from the original recipe.
Can I use a different frosting?
Yes, you can substitute the brown butter frosting with a traditional cream cheese frosting or buttercream frosting for a different taste.
Is this cake suitable for freezing?
Yes, you can freeze the cake. After frosting, wrap it tightly in plastic wrap and foil and store it in the freezer for up to 3 months. Thaw it in the refrigerator before serving.
Can I use overripe bananas for this recipe?
Overripe bananas are actually perfect for this recipe as they provide more sweetness and moisture to the cake.
What can I use instead of cream cheese in the frosting?
If you don’t like cream cheese, you can replace it with mascarpone cheese or even a little bit of Greek yogurt for a tangy twist.
How can I ensure the cake is moist?
Using ripe bananas and sour cream (or yogurt) helps keep the cake moist. Be sure not to overmix the batter, as this can result in a dry texture.
Can I make this cake ahead of time?
Yes, you can make the cake ahead of time and store it at room temperature for a day or two. The flavor often improves after a day or two!
How do I prevent the cake from sticking to the pan?
Grease and flour the pan generously, or line the bottom with parchment paper for easy removal once the cake is baked.
Conclusion
Sourdough Banana Snack Cake with Brown Butter Frosting is a deliciously moist and flavorful treat that takes the classic banana cake to new heights. The tangy sourdough starter enhances the banana flavor while the brown butter frosting adds a rich, nutty finish. Whether you’re serving it as a special dessert or enjoying it as an everyday snack, this cake is sure to become a favorite. With its unique twist and comforting flavors, it’s perfect for any occasion.
Sourdough Banana Snack Cake with Brown Butter Frosting
A moist and flavorful banana cake made with a tangy sourdough starter, topped with creamy brown butter frosting for a rich, sweet finish. A unique twist on the classic banana cake!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ripe Banana
- 240 g Ripe bananas
- 2 large Eggs
- 1/2 tsp Ground cinnamon
- 190 g All-purpose flour
- 3 g Baking powder
- 5 g Baking soda
- 200 g Granulated sugar
- 180 g Powdered sugar
- 2 g Salt
- Pinch of Salt
- 10 g Vanilla extract
- 230 g Unsalted butter
- 225 g Cream cheese
- 60 g Sour cream or plain yogurt
- 120 g Sourdough starter
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking dish or line with parchment paper.
- In a medium-sized bowl, mash the ripe bananas and set aside.
- In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla, and sourdough starter until smooth and well-combined.
- Add the mashed bananas to the wet mixture and stir until incorporated.
- In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the sour cream (or plain yogurt) to the batter until smooth.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- While the cake is cooling, make the brown butter frosting. In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and releases a nutty aroma. Remove from heat and let it cool.
- In a large bowl, beat together the brown butter, cream cheese, powdered sugar, and a pinch of salt until smooth and creamy.
- Once the cake is completely cooled, frost with the brown butter frosting. Slice and serve.
Notes
- Ensure the brown butter has cooled down to room temperature before using it for the frosting to avoid melting the cream cheese.
- If you prefer a tangier flavor, substitute sour cream for plain yogurt.
- You can add chopped walnuts or chocolate chips to the batter for added texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 45g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg