Sourdough Starter Discard Banana Bread

Let’s bake sourdough discard banana bread! Here’s my starter, “Little Lady.” I’ve been keeping her in the fridge between bakes because otherwise she will eat me out of house and home. And I’m somewhat improvising based off my momma’s famous banana bread recipe, so wish me luck!

Bad start. Got overly confident about how soft my margarine was and then had to squash it around with my rubber spatula.

Added in brown sugar that, alternatively, was so soft I wanted to play with it like kinetic sand.

Added two eggs, and also removed the unsightly crumby toaster from the background.

Added in three mushy bananas that were mere hours from turning completely into liquid. Prime banana-bread bananas, if you ask me!

And don’t you dare forget the Mexican vanilla! My dad specifically went to the Mexican shop to grab this little baby for me, along with some Cholula. No Cholula will be added in this recipe though!

Added in an eyeballed amount of salt, baking soda and vanilla with the confidence of a Pampered Chef nepo baby. The only multilevel marketing scheme that I can get behind!

Oh yeah, nearly forgot the sourdough starter discard. Get in there, girl!

And for the last addition, all purpose flour! I was obsessed with flour as a child, and the smell of it still reminds me of sticking my icky-child-hands into the canister my momma used to keep in the cupboard. Thankfully, I’ve grown out of that habit and I keep my mitts out of my own flour container unless it’s with a measure!

Buzzed it up and was astounded how yummy it looks. Unfortunately, banana bread batter is disgusting, no matter how many separate times you give it a little taste. Doesn’t even come close to the magic of raw cookie dough!

Dumped in a disconcerting amount of semi-sweet chocolate chips. We aren’t purists in this house!

Crinkled and beat the parchment paper into submission. Just learned this trick recently and won’t be looking back, thank you very much! Parchment paper that folds and holds its shape — much better.

Dumped my batter into the loaf pan and gave it a few smashes on the counter to get the air bubbles out of it.

Compiled the mess while Little Lady’s offspring bakes in the oven at 350 degrees Celsius for about an hour.

TA-DA!