Sourdough Discard Banana Bread by Grant Bakes

Ingredients

• 2 large eggs (about 50g)
• 2 very ripe bananas (heavily spotted or black)
• 300g (1½ cups) granulated sugar
• 110g (½ cup) vegetable oil
• 300g (1¼ cups) whole milk
• 1 tsp (5g) vanilla extract
• 250g (2 cups) all-purpose flour
• ½ tsp (3g) salt
• 1 tsp (5g) baking soda
• 50g sourdough discard or active starter

Instructions

1. Preheat oven to 325°F (163°C). Line two standard 2-pound loaf pans with parchment paper — crumple the paper first, then smooth it back into the pan for a snug fit.
2. In a large bowl, combine eggs, ripe bananas, and sugar. Cream together until the bananas are well mashed and the mixture is combined.
3. Add vegetable oil, whole milk, and vanilla extract to the bowl. Stir until fully incorporated.
4. Add flour, salt, and baking soda directly to the wet ingredients. Stir until no dry clumps of flour remain.
5. Add 50g of sourdough discard (or active starter) and stir until fully mixed in. The batter will be quite liquidy — this is normal.
6. Pour batter into the prepared loaf pans, filling each about three-quarters full.
7. Bake at 325°F for 1 hour 20 minutes, until the tops are deep golden brown and a toothpick inserted in the center comes out clean.
8. Remove from pans immediately and transfer to a wire rack. Cool for at least 1 hour before slicing. Serve with salted butter.