I liked this cake. It had a nice flavour that was pleasingly distinct from banana bread. There was a bit of banana flavour, but it didn't take centre stage. I didn't really feel like the crumb topping contributed much though. It contained all the spices, but I think I would've preferred having the spices mixed into the main batter and giving the whole idea of a topping a miss. I also felt like an 8" round pan made this cake a little too tall. I think I'd try it in an 8" square next time to give it a little more surface area and a little less height. Other than that though, it was great! Nice use for some sourdough starter and extra bananas.

Although the picture shows the cake with its crumb topping, for the recipe below I've left out the topping and incorporated the spices into the cake batter. If you really want to try the crumb topping, just bump up the cinnamon to 1/2 Tbsp. and the nutmeg to 1/2 tsp. and mix them with 1/3 c. brown sugar and 2/3 c. all-purpose flour and cut in 1/4 c. of unsalted butter. Sprinkle this mixture over the cake before baking.

Brown Butter, Rye, and Banana Sourdough Cake

Adapted from Bread and Basil

Ingredients

• 8 Tbsp. unsalted butter
• 1 c. rye flour
• 1 c. all-purpose flour
• 3/4 c. brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. baking soda
• 1/4 tsp. coarse sea salt, ground
• 3 very ripe bananas, mashed
• 2/3 c. (100% hydration) unfed sourdough starter
• 3 medium eggs
• 1 tsp. vanilla extract

Directions

1. Butter and flour a 20cm (8") square cake tin and preheat oven to 180°C (350°F).
2. Melt butter over medium heat and simmer until water evaporates and butter is browned but not burnt.
3. Remove from heat and set aside to cool.
4. Combine flours, sugar, cinnamon, nutmeg, baking soda, and salt and mix well.
5. In a separate bowl, stir sourdough discard into mashed bananas.
6. Add the eggs and vanilla to the banana mixture and whisk to thoroughly combine.
7. Stir in the browned butter.
8. Pour wet ingredients into dry ingredients and stir until just combined.
9. Pour batter into prepared tin and smooth the top.
10. Bake at 180°C (350°F) for 30-40 minutes.