Sourdough Hawaiian Banana Snack Cake

Prep Time: 20 mins | Cook Time: 40 mins | Course: Breakfast | Serves: 18

Sourdough banana bread snack cake reminiscent of Hawaii with pineapple, macadamia nuts, and coconut. Delicious with pineapple cream cheese icing, linked below. Inspired by McKenna of  Simplicity and a Starter https://simplicityandastarter.com/sourdough-hawaiian-banana-bread/ 

½ cup butter, softened 

1 cup sugar 

2 eggs

1 tsp vanilla 

1 ⅔ cups flour

1 tsp baking soda 

½ Tbsp cinnamon 

¼ tsp salt

½ cup sourdough starter

1 cup mashed bananas 

½ cup crushed pineapple, drained 

½ cup macadamia nuts (or other nuts), chopped 

½ cup coconut flakes

Preheat oven to 350*. Butter or spray oil a 9.13 baking dish and sprinkle with cinnamon sugar, set to one side. In a stand mixer, cream butter and sugar until light in color and creamy. Add eggs and mix for another minute until incorporated. In a small mixing bowl, whisk flour, baking soda, cinnamon, and salt together. Pour over the batter, then top with sourdough starter, bananas, pineapple, nuts, and coconut. Mix until the batter just comes together, taking care not to overmix. Spread evenly into the prepared pan and bake for 40-50 minutes checking with a toothpick to be sure it comes out batter-free. I like using an insta-thermometer, the bread should read a minimum of 200*.

https://denosdiner.com/desserts/pineapple-cream-cheese-icing