My husband Ahmed called this "the perfect cake." Rich and moist from the use of tahini and coconut milk, spiced with cardamom, vanilla, and cinnamon, drawing a touch of extra sweetness from the banana, this bundt cake is a perfect addition to your brunch table or occasions where you want to bake a standout treat to share. It also utilizes unfed sourdough discard to help prevent waste.
I use Bob's Red Mill Unbleached White All-Purpose Flour, as I do in most of my at-home baking projects, as it's my favorite flour for consistent, versatile bakes. This post is part of a paid partnership with Bob's Red Mill.
Sourdough Discard Banana Bundt Cake
You will need two mixing bowls and a bundt pan for this recipe. I used a Nordic Ware bundt that measures 10.5 inches by 10.5 inches, which is sized for t serves mixes from 10-12-cups.
3 medium bananas
1 and 1/4 cup brown sugar, lightly packed
2 teaspoons vanilla extract
2 large eggs
1 can unsweetened, full-fat coconut milk
1/4 cup tahini
1 cup unfed sourdough starter discard
1/4 tsp sea salt
1 teaspoon ground cardamom
1/2 teaspoon cinnamon
1 and 1/2 teaspoons baking soda
2 and 1/2 cups Bob's Red Mill Unbleached All-Purpose Flour or your favorite all-purpose flour
Tips & Tricks
Though the method below is written for those without electric kitchen tools like a hand or stand mixer, you can also use those tools if you have them. Just pay attention to the consistency of the batter as noted in each step and be sure to periodically scrape the bottom of the bowl to ensure you are fully incorporating the ingredients.
Topping or icing this bundt cake is totally up to you! I enjoy this without any topping and I also really enjoy it drizzled with date syrup and cocoa glaze as shown above (just mix 1/3 cup date syrup with 1 tablespoon of sifted cocoa powder). You can also opt for a simple dusting of powdered sugar or a more traditional glaze.
1. Preheat the oven to 350 F.
2. Add 3 medium bananas, 1 and 1/4 cup brown sugar, and 2 tsp vanilla extract to a large mixing bowl. Using a fork or pastry cutter, cream the mixer together until they are fully combined and the bananas mashed until there are small lumps left (the size of small pebbles).
3. Add in 2 large eggs, 1 can coconut milk, 1/4 cup tahini, and 1 cup unfed sourdough starter. Mix well to incorporate.
4. In a separate bowl, mix 2 and 1/2 cups Bob's Red Mill Unbleached All-Purpose Flour, 1/4 tsp sea salt, 1 tsp ground cardamom, 1/2 tsp cinnamon, and 1 and 1/2 tsp baking soda.
5. Working in 2-4 batches, add the dry ingredients into the wet and combine. Mix just until incorporated.
6. Prepare your bundt pan. Everyone has a different method for greasing a bundt pan to prevent sticking. For this cake, I used the grease and sugar method, which adds a nice bit of crackly sugar topping to the cake. Use whatever method you are most comfortable with.
7. Place in the oven on the middle rack and bake for 40-50 minutes until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
8. Cool in the pan for 20 minutes, then turn out onto a wire rack to continue cooling.
9. Top as desired and enjoy!