1/2 cup sourdough starter (active for fermented bread, discard for a quicker version)
3 ripe bananas
1 teaspoon vanilla extract
2 cups flour
2 eggs
1 teaspoon baking powder
1 teaspoon salt
Instructions
Beat butter and brown sugar together until light
Add sourdough starter and mix until combined
Beat in bananas until fully incorporated – if using rotary beaters, you probably don’t need to mash the bananas first, if whisking, you may need to mash them before adding
Stir in flour until fully incorporated – the batter will be fairly thick
Cover and let ferment at room temperature for 1-7 hours – depending on your preference and time scale. Or, if using this as a quick, sourdough discard recipe, continue on with step 6
Preheat oven to 325ยบ
Whisk eggs, baking powder, and salt into batter
Pour into a greased 9×5 inch loaf pan
Bake in preheated oven for 65 minutes, until a toothpick inserted into the center comes out clean
Remove from oven and let rest for ten minutes
Loosen edges of loaf from pan with a butterknife, and turn onto a wire cooling rack