Pain aux bananes au levain

Ingrédients

• 6 tbsp unsalted butter, at room temperature
• 2 tbsp mild vegetable or canola oil
• 1 cup packed light brown sugar
• 2 cups mashed ripe bananas (about 5-6 medium-sized bananas)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sourdough starter discard
• 2 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1/2 tsp salt
• 6 oz chocolate bars, chopped
• 1-2 bananas, chopped
• 1 banana, halved
• 2 tbsp dark brown sugar

Préparation

1. 1

   Preheat the oven to 350°F (177°C) and line a 9x5-inch (23x13cm) loaf pan with parchment paper. Set aside.

2. 2

   In a large mixing bowl with an electric mixer with a whisk or paddle attachment, beat the butter, oil, and brown sugar on medium-high speed for about 2-3 minutes until light, creamy, and pale.

3. 3

   Add the bananas and mix for about 1 minute. Stir in eggs and vanilla until everything is well mixed, about 1-2 minutes. Add the sourdough discard and mix to combine. The mixture will look curdled, but that's perfectly normal.

4. 4

   Then add the flour, baking soda, and salt and mix on low speed just to incorporate about 1 minute. If used, fold in the chocolate and chopped banana.

5. 5

   Pour the batter into the prepared baking pan, spread evenly, top with halved banana slices and brown sugar if desired, and bake for 55-65 minutes, or until a toothpick comes out clean in the middle.

6. 6

   Remove from the oven and let cool for 15 minutes. Then remove from the pan and transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.