Sourdough Banana Nut Cake

We’re big fans of banana bread and sourdough around here.  I figured it was time to combine the two – I did a bread once before but didn’t love it, this time I tried a cake that we’re loving.

Sourdough Banana Nut Cake

• 1 Cup Sourdough Starter (Cast-Off)
• 1/3 Cup Butter, softened (I used salted butter, if you use unsalted you may want to add some salt to the recipe)
• 1 Cup Sugar
• 1 Egg
• 1 Cup Mashed Bananas
• 1 1/2 Cup Unbleached White Flour
• 1/2 Cup Whole Wheat Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 Cup Chopped Walnuts

1. Preheat your oven to 350 degrees.  Butter and flour a bundt pan.
2. Sift together the flours, baking powder, and baking soda.  Set aside.
3. Cream the butter and sugar until light and fluffy.  Add egg and incorporate well.  Add the sourdough starter and mashed bananas, mixing well.  Add the sifted dry ingredients, mixing until its combined.  Fold in the walnuts.
4. Pour into your prepared pan and bake for 50 minutes to an hour.  A toothpick will come out clean.  Cool in pan for 10 minutes, then turn out to cool completely.
5. Drizzle with a chocolate glaze if you so desire.  A sprinkling of powdered sugar would be nice too.

Note: My sourdough starter is made from freshly ground whole wheat flour, if yours is made with white flour you might want to switch the quantities of white flour and wheat flour called for in the recipe.

I’m submitting this to Yeastspotting.  I read Yeastspotting every single week, and have thought about submitting something before, but frankly I’ve always felt a little outclassed by those bakers.  The submissions are always so amazing and I’m not sure if my “down home” baking style fits some of those awesome feats, but today I’ve decided to just go for it and allow my skills and myself be enough.