Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
- In a stand mixer or large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in sourdough discard, mashed bananas, and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing on medium speed until just combined. Fold in chopped walnuts if using.
- Pour batter into prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 30 minutes, then remove and cool completely on a wire rack.
Notes
For best results, use ripe bananas and sourdough discard that is active and bubbly.