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2 cups (240 g) all-purpose flour
1/2 teaspoon (3 g) baking soda
1/2 teaspoon (3 g) salt
1/2 cup (100 g) oil
1/2 cup (100 g) lightly packed brown sugar
2 large eggs
3/4 cup (125 g) sourdough starter discard
3 very ripe medium-size bananas, mashed
1 teaspoon (4 g) vanilla extract
1 cup raisins (optional)
1 teaspoon cinnamon
Preheat oven to 350º. Coat a loaf pan with cooking spray or vegetable oil.
Combine flour, baking soda, and salt in a medium-size mixing bowl.
In a separate mixing bowl (or stand mixer) beat oil and sugar until well combined. Beat in eggs, sourdough starter discard, bananas, and vanilla.
Gradually beat in flour mixture, scarping down sides of bowl as necessary. Fold in the raisins.
Pour batter into prepared pan. Bake for 55 minutes or until wooden pick inserted in center comes out mostly clean. Be careful not to over-bake (though mine usually needs more than 55 minutes).
Let the bread cool in pan for 10 minutes, then remove it onto a wire rack to cool completely.
Source: Paul (adapted from Regan Jones's recipe in This Unmillennial Life)
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