Prep your bake:

• Preheat your oven to 350℉. Take your bread pan (I like using an 8 x 8 inch pan) and grease it or line it with parchment paper. Grease your pan by rubbing melted butter, a butter stick, or vegetable oil in your pan.
• In a small bowl, mash up your bananas and set aside.

Prepare your batter:

• In a stand mixer with a paddle attachment or a large bowl with a hand mixer or even with a whisk and a mixing bowl, beat your butter, eggs, brown sugar, sourdough discard, and vanilla extract until well blended.
• Once your mixture is combined, add in your mashed banana mixture and beat until combined.
• In a separate bowl (medium size) whisk together your dry ingredients... flour, baking soda, and salt. Add crushed-up nuts of choice if desired.
• Add your whisked-together dry ingredients to your wet ingredients and beat just until combined. Use a spatula to wipe the sides of the bowl and mix into your batter.
• Pour your batter evenly into your prepared loaf pan.
• Optional: sprinkle raw cane sugar (or white sugar) all over the top of the batter.

 Bake:

• Bake for about 40-45 minutes. Your baking time will depend on your baking dish of choice. If you are making mini loaves in mini loaf pans or using mini muffin pans, decrease your bake time.

Let your bread cool on a cooling rack.