I made sourdough starter a little while back. Anyone familiar with making sourdough starter knows that it's a process that takes a bit of time and then requires some attention to "feed" your starter to keep it happy. Part of the process of "feeding" your starter involves tossing out part of the starter each time you "feed" it with fresh additions of flour and water. I dislike waste, and have been searching for ways to use that wasted cast off starter in things besides baking traditional sourdough bread.
Today I made a banana bread that uses sourdough starter. It's prepared like traditional banana bread, but you also add sourdough starter. I altered the recipe just a little by mixing in a handful of chocolate chips and chopped pecans. I also chose to use coconut oil, which was one of the ingredient options listed in the recipe.
One tip about bananas. I freeze any extra ripe bananas I have, while still in their peels. When I bake, I take out what I need and let them thaw a bit till soft. Simply peel them and put in the recipe as directed. Frozen bananas are a little "wetter" than using fresh ripe bananas. You may need to adjust the flour amount in your recipe and/or bake the loaf a little longer to compensate for the added moisture and different texture of frozen bananas. I found that I needed to bake the loaf an additional 10 minutes. I used a cake tester to help me check the loaf. In addition, I prefer using organic ingredients, though it is not a requirement of the recipe.
The result was a delicious loaf that is moist, but not too sweet. If you have sourdough starter handy, you might want to give this recipe a try!