With this recipe, we welcome Jennifer Latham to The Perfect Loaf as a contributor. Jen is the author of Baking Bread with Kids, former Director of Bread at Tartine, and a long-time sourdough bread baker. I couldn’t be more excited to have her expertise on baking, whole-grains, nutrition, and more here for all to read!
When I started working at Tartine at the original location there were three to four bread bakers on deck per shift. The country bread that Tartine is known for is time intensive and making it took up most of our shift, but there was always a little bit of a lull during the few hours that it was fermenting in bulk (before it was time to divide and shape the loaves.) That slight break in busyness happened in the early afternoon, when most of the croissants had been sold and the pastry case had been emptied by the morning rush. The challenge we all felt around that time of day was to try to refill the case. We bread bakers developed a few recipes that we could make during that lull in our schedule to help ‘fluff up’ the case, and this sourdough starter discard cake was one of my favorites.
There were a few parameters that these bread bakers’ bonus treats had to fit. Obviously, there was a time constraint, since we had just a short break from the demands of the country bread. We also had to be able to make them without electric mixers because the mixers were completely occupied by various components of pastries at every moment of every day between 4 am and 4 pm. And we were always trying to develop recipes that used whole grains and ancient grains and sourdough since those were the things that we geeked out on. We all also liked to use natural sweeteners whenever possible.
This date and banana tea cake was ideal because it takes just two bowls, can be done by hand, and can be paused at any moment (things could always come up in the busy Tartine kitchen). One person would measure out all the wet ingredients and another person would measure out all the dry ingredients. We’d stir it all up with a spatula in the biggest mixing bowl we had, divide the batter among pans, and pop the pans into the oven during any brief window of available oven space.
The starting point for this bread was whole-grain spelt flour. It doesn’t shine in spite of being made with whole grains; it shines because it is made with whole grains. It gets much of its sweetness from molasses and dates, so it has more complex notes than white-sugar-only cakes. It also has a slight, pleasant tang from the buttermilk and the sourdough discard, which adds to the complexity. This is a rich, moist, dark, sultry version of banana bread that fits squarely in the cake department.
It doesn’t shine in spite of being made with whole grains; it shines because it is made with whole grains.
This simple cake is great to make ahead—I think it actually tastes better on day two, so I like to make it the night before and have it for a coffee-time treat the next day. But it tastes the very best on day three, as the flavors intensify and it stays incredibly moist.
Bread Baker’s Date and Banana Tea Cake Recipe
Print
Bread Baker’s Date and Banana Tea Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf cake
- Category: Dessert, Breakfast, Brunch
- Cuisine: American
Description
The starting point for this bread was whole-grain spelt flour. It doesn’t shine in spite of being made with whole grains; it shines because it is made with whole grains. It gets much of its sweetness from molasses and dates, so it has more complex notes than white-sugar-only cakes. It also has a slight, pleasant tang from the buttermilk and the sourdough discard, which adds to the complexity. This is a rich, moist, dark, sultry version of banana bread that fits squarely in the cake department.
(This recipe is adapted from Tartine Book No. 3)
Ingredients
- 85g / 6 tablespoons unsalted butter, melted, plus more for greasing
- 80 g / ¾ cup walnuts (optional)
- 150 g / 1 ¼ cup whole grain spelt flour (see Notes)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 80 g / ¾ cup sugar, plus 2 teaspoons for sprinkling
- 133 g / 1 cup chopped pitted dates
- 170 g / ¾ cup mashed ripe bananas (from about 2 small or 1 1/2 large), plus 1 whole banana, for
- topping (optional)
- 75 g / 1/3 cup buttermilk, at room temperature
- 112 g / ½ cup ripe sourdough starter or sourdough starter discard
- 53 g / 3 tablespoons molasses
- 100 g / 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F. Grease a 8.5 x 4.5-inch loaf pan with butter and line the bottom with parchment paper or a silicone liner.
- Spread the walnuts (if using) in an even layer on a sheet pan. Toast until fragrant, 7 to 10 minutes. Remove the pan from the oven and let cool completely. Roughly chop the walnuts.
- In a large bowl, sift together the flour, baking powder, baking soda, and cinnamon. Whisk in the sugar. Add the chopped date pieces and toss to coat (this keeps them from clumping together in the dough.
- In a separate large bowl, using a large fork, mash and stir together the melted butter, bananas, buttermilk, sourdough starter, molasses, eggs, vanilla, and salt. Add the flour mixture and the walnuts (if using). Using a large spatula, stir until well combined. Scoop the batter into the prepared loaf pan. If you like, you can slice a banana thinly longwise and lay the slices over the top of the batter. Sprinkle the remaining 2 teaspoons sugar over the top.
- Bake until the center of the cake feels set, 60 to 70 minutes. Remove the pan from the oven and let the cake cool in the pan for 30 minutes.
- Run a butter knife or offset spatula around the sides of the pan to make sure the cake is loose, and then unmold the cake and put it on a plate. Let the cake cool completely. The cake will keep well wrapped or in an airtight container at room temperature for a few days. I think it’s actually best on day 3.
Notes
If you can’t find whole grain spelt flour, whole wheat flour will also work well.
What’s Next?
After baking this sourdough starter discard date and banana tea cake, see a roundup of more sourdough starter discard recipes for ideas on what to do with leftover starter, including a batch of incredibly delicious sourdough starter discard sugar cookies (I dare you to try and eat just one).
Or, and this is perfect for the summer months, our strawberry shortcake with sourdough discard drop biscuits.
41 Comments
i would love to try a long fermentation. Is this possible and what ingredients would you ferment selerately orwould you just combine everything for a fermented cake?
I agree there is a mistake. Coming from a professional baker though, the measurement in grams is more likely to be the intended amount.
Hi! This looks amazing but I am hoping you can clarify the sugar quantity. 3/4c sugar is approximately 150g, but the recipe states 80. I would love to make this as the author intended, so could you clarify? Thanks!
Can i bake this in muffin tin?
Yes, you definitely can!
Just baked and taste tested and absolutely delicious!
Happy you liked this one, Tina!
Made this with some of the substitutions,And the results were amazing!
– Non-dairy yogurt instead of buttermilk
– Dark Maple syrup instead of molasses – also only did 3/4 of what the measurement for mollasses was
– Reduced the sugar by half only using 40g.
I will be trying this recipe again with no sugar as I am hoping the the maple syrup and dates alone with be sweet enough.
Oh I love those swaps, Chandani!
Can I substitute molasses withmaple syrup or honey ?
Yes absolutely.
Can I just use Robin Hood flour??
Sure, that’ll work!
Just pulled this out of the oven, and it smells delicious.
One comment on the recipe: 80g of sugar isn’t 3/4c. I went somewhere in between, so I’m hoping it’s not too sweet!
Was perfect for me, hope the same for you Danny!
I’m just about to start baking this, it looks absolutely delicious! And I note the point about not using convection heat, I wondered why my bread was ready before the recipe said it should be. My question is simple: do you have an internal temperature guide to judge when it is ready?
Internal temp should be at least 205F!
Thank you – just about to make a couple again!
The best banana bread I have ever made, used whole wheat and sprouted whole wheat for the Spelt, turned out delicious. I think that the molasses is one factor that makes it so good. Thanks for the recipe.
So glad you like this one, Judy! I agree, the molasses brings so much flavor here. Enjoy 🙂
Has anyone done the math for scaling the recipe for a large pullmans pan?
I have not! Would love to, though.
Because of dietary restrictions, replaced butter with 63g olive oil.
Didn’t have sourdough starter so I made a preferment of 56g rye and 56g water and scant 1/4 t instant yeast and fermented overnight on counter and then one day in fridge. Seemed to work ok.
Added a bit extra baking powder and soda.
Because I like it, adde 1/8 t fresh ground cardamom. (Gotta’ add our own little touch or we’re not happy)
This cake has a wonderful flavor. My wife and I love it.
Thank you for this recipe
Fantastic swaps there, so glad it turned out well for you guys 🙂
This is just the recipe I’ve been looking for using dates and molasses. I’ve got 2 ripe bananas in the kitchen calling to me. I’m going to make it today.
Also want to say I love Jennifer Latham’s tutorial videos
You’re going to love this one!
This was a great success. Thank you for the recipe.
Just wondering if I can replace the butter with oil to make it Lactose free and if so how much oil? . I used lactose free yogurt in place of the buttermilk.
Also can this be frozen and what is the best way to defrost?
I haven’t tried this swap, but I might try using a vegan butter in place of dairy. Lactose free yogurt is a good move!
I also have not frozen this. I would try after it’s completely cool, then defrost in the fridge overnight, to the counter next day.
This is definitely the best banana bread recipe I’ve ever made and the only one I need. I followed the recipe exactly until it was time to add the walnuts. They were already toasted, chopped and cooled but forgotten until the bread was ready for the oven. I threw a few on top of the sliced banana and the sugar anyway. This was my first time baking with whole grain spelt (Bob’s Red Mill), and it was delicious.
Wonderful, Susan! I didn’t add the walnuts to mine, either (kids are allergic), and I loved the result. Next time I’m going to try with nuts because I love them 🙂 Enjoy!
Make this according to the directions except I mixed in some dried cherries with the dates. It was delicious! In fact, better than any banana bread recipe I have tried. The top was too brown using a convection oven. I will reduce the time a little on the next go around, but this is a keeper!
Great to hear it worked well for you, Judy!
Just tried this recipe and it’s delicious! I didn’t have enough ripe starter so used my discard, which had been in the fridge for at least a week — so not very active. The bread came out fine.
I’m wondering if I could reduce the amount of white sugar by half maybe (since the dates are so sweet)…would that change the consistency at all?
Debra—fantastic, glad to hear it worked out well for you. I would say reducing the sugar would be just fine.
Hello, does it matter which starter is used? I have two on the go, a white flour one and a rye flour one. Would the rye flour starter be too heavy in the finished cake? Am looking forward to trying this recipe. Looks delicious! Thanks for your input.
In my experience, it doesn’t matter at all, Christine!
Yes, yes, yes! Made this today with my rye starter, following the recipe exactly, and yum! Thank you for another recipe to use my sourdough starter. I hate throwing it away. Keep the recipes coming! (I do have your book, so there are many recipes in it, some of which I’ve made. This recipe is slightly different from the one in your book.)
So, it doesn’t matter whether the sourdough starter is ripe or not? What is the difference in the end result?
Hey, Brenda! Oh you definitely want to use ripe starter, but it can also be ripe starter you’ve kept in the fridge.
But the recipe says ripe or discard . . .
They are essentially the same thing. You can use ripe starter from your starter that day, or discard you’ve saved up in the fridge.