Banana Bread from Sourdough Starter Scraps

A delightful way to use leftover sourdough starter, combining ripe bananas with sourdough discard for a moist and flavorful banana bread.

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Preheat the oven to 350°F (175°C). Grease a loaf pan.
Combine the mashed bananas, sourdough discard, sugar, melted butter, egg, and vanilla extract in a mixing bowl. Mix well.
Whisk together the flour, baking soda, and salt in another bowl.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve warm with butter, or enjoy plain. Can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.