I think it’s Marvelous to find other uses, like cake, for my sourdough starter
One of the reasons I was drawn to this book, Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Ownens, was the abundance of recipes for treats like this Roasted Banana Marble Cake.
I’ve made Sourdough Breads for years, but you can eat just so much bread.
Even if you LOVE bread!
Sometimes the starter would end up in the back of the fridge…forgotten about.
When it’s found it has past the place where there is any wish to try to resurrect the poor thing.
Such a waste!
And a new batch of starter needs to be made.
Having other options to use your starter, besides that basic loaf of bread is exciting!You can't beat finding great recipes to use your sourdough starter. Click To Tweet
I decided to make a half batch of this cake and use a loaf pan instead of the Bundt pan suggested.
While Making This Cake I Learned
How to make Roasted Bananas
Combine Sliced Bananas with brown sugar and liquor – I used dark rum, and baked in the oven until they start to caramelize (about 15 minutes or so, and stirred half way through the process.
It’s not a Sweet Cake
The only sweeteners for the cake are the bananas and brown sugar, so it isn’t very sweet, but I liked that.
Another recipe I’ll make again, a nice use of sourdough starters and whole wheat to make a tasty dessert.
I didn’t quite judge the amounts perfectly to marble my cake.
It ended up with more chocolate than vanilla. It still tasted good 🙂
Adele, Blogging the Creative Life
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