Sourdough Discard Banana Bread

Currently OBSESSED with this banana bread! It has been making an appearance on our summer breakfast table at least a couple times a week! Right now, breakfast at our house is usually something baked (sourdough quickbreads, muffins, or sourdough sandwich bread), pasture-raised eggs, pasture-raised bacon, sausage, or chicken salad, an assortment of seasonal fruit and berries from a local farm, whatever veggies are ripe in the garden, raw honey, grass-fed butter, homemade cheese and yogurt, and raw milk. I like this buffet-style presentation because we're capitalizing on the seasonal abundance, there's something for everyone, and we're making sure to have a nutrient-dense meal with healthy fats, protein, cultured probiotic foods, prebiotics, antioxidants, and lots of vitamins and minerals to carry us through our day.

Ingredients:

• 2 cups flour

• 1/2 cup sugar

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1 cup sourdough discard

• 1 tsp vanilla extract

• 1/2 cup butter (softened)

• 1/3 cup clabber or yogurt

• 3-4 overly ripe, mashed bananas

Method:

1. Whisk together dry ingredients

2. Mix wet ingredients, then add bananas and stir to combine

3. Add wet ingredients to dry ingredients

4. Stir with a dough whisk or wooden spoon until combined (do not over-mix)

5. Bake at 350F for about 1 hour or until a knife inserted into the bread comes out clean

6. Let cool until it can be handled then turn the bread out onto a cutting board and cool a little longer

7. Can be served warm or cold