Sourdough Pumpkin Banana Bread: 1 Loaf

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan with butter or cooking spray, then line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, mash the bananas until smooth.
3. Whisk in the melted butter, pumpkin purée, sourdough discard, eggs, and vanilla extract. Stir until the batter is a consistent, mahogany-colored mixture.
4. In a separate medium bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and spices.
5. Gently fold the dry ingredients into the wet mixture using a spatula. Stop mixing as soon as no streaks of flour remain to avoid overmixing.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 55–65 minutes. The edges should be pulling away slightly from the pan, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
8. Let the bread cool in the pan for 10 minutes before lifting it out via the parchment paper to cool completely on a wire rack.