Go Back
round cake dish with banana coconut discard cake with one slice cut out and a knife on the side

Banana and Coconut Sourdough Discard Cake with Crumb Topping

A moist and fluffy banana and coconut cake made with sourdough discard and topped with a buttery crumb.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 16

Equipment

  • 10.5 inch wide pie dish or similar (see notes)

Ingredients

For the cake

  • ½ cup butter, softened
  • 1 cup brown sugar or rapadura
  • 2 eggs
  • 1 cup ripe bananas, mashed (2 medium bananas)
  • ½ cup sourdough discard
  • ¼ cup clabbered milk or kefir
  • 1⅔ cups flour
  • 1 tsp baking soda
  • 1 tsp unrefined salt
  • ½ cup shredded coconut

For the crumb topping

  • ¼ cup flour
  • ¼ cup shredded coconut
  • 2 tbsp brown sugar
  • ⅛ cup cold butter, cubed

Instructions

  • First you need to make the crumb topping so it can chill in the fridge while you prepare the cake. To make it, combine the flour, sugar and coconut in a bowl. Then add in the cubed cold butter.
  • Using a pastry cutter or just your own hands mix in the butter until it resembles coarse crumbs. Place this mixture in the fridge for 10-15 minutes so it can chill while you mix the cake batter.
  • Preheat your oven to 180°C/350°F. In a bowl, cream together the butter and sugar.
  • Add the eggs and whisk them in well.
  • With a fork, mash the bananas and then stir them into the cake batter.
  • Mix in the sourdough discard and the clabbered milk (or kefir).
  • In a separate bowl, combine the flour, baking soda and salt, then add into the cake batter a few spoons at a time, stirring well after each addition.
  • Finally stir in the shredded coconut.
  • Pour the cake batter into a well-greased round or rectangular cake pan and spread it evenly with the back of a spoon. I used an 10.5 inch round pie pan because that's what I had on hand, but anything of similar size will work (see notes below).
  • Take the crumb topping mix out of the refrigerator and sprinkle it evenly over the surface of the cake.
  • Place the cake in the preheated oven and bake for 25-30 minutes until risen and golden brown and a skewer inserted into the center comes out clean. Check on your cake after it's been baking for about 20 minutes to make sure it is not getting too dark on top - if it is, cover the top of the cake gently with a piece of aluminium foil.
  • Be sure to let the cake cool completely before slicing. If you’d like extra neat slices, you can even bake it a day ahead and refrigerate it overnight—chilled cakes are much easier to cut cleanly.
  • Serve it on its own or drizzled with some thick raw cream, with a nice hot cup of tea or coffee.

Notes

For the cake you can use any of the following:
10.5 inch round pie dish
9x13 inch rectangular cake pan
8 inch wide deep cake pan
Anything similar to these will work too! You could even use two regular loaf pans or one large one to bake this cake.