sourdough discard recipes: banana bread recipe

1. Preheat and Prepare the Pan: Preheat your oven to 325°F. Lightly grease a 9" x 5" loaf pan or a 12" x 4" tea loaf pan.
2. Mix the Base: In a large bowl, beat together the butter, brown sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until smooth.
3. Combine Wet Ingredients: Add the mashed bananas, honey, eggs, and sourdough starter to the bowl. Beat until the mixture is well combined and smooth.
4. Add Flour and Nuts: Stir in the flour until just combined, then gently fold in the chopped nuts if using.
5. Transfer and Rest: Pour the batter into the prepared loaf pan and smooth the top. Let the batter rest at room temperature for 10 minutes before baking.
6. Bake the Bread: Bake for 45 minutes. After 45 minutes, cover the loaf with a piece of aluminum foil to prevent over-browning. Continue baking for an additional 25 minutes (or 20 minutes if using a tea loaf pan).
7. Check Doneness: Check the bread with a toothpick or thin knife inserted into the center—it should come out clean or with a few moist crumbs. If there's uncooked batter, bake for an additional 5 minutes or until fully done.
8. Cool and Store: Let the bread cool in the pan for 10 minutes before removing it to cool completely on a wire rack. Store leftover bread tightly wrapped at room temperature for several days, or freeze for longer storage.

Enjoy this delicious, subtly tangy banana bread with a perfect balance of flavors!