This simple recipe for a sourdough banana bread is a great example of using up a bit of sourdough starter. It is truly a quick-bread in that there is no rise time and it utilizes baking soda as a leavening agent. The flavor is not cloyingly sweet, as some quick breads can be, and the sourdough tang is just light enough to give it a lovely depth of flavor without being overwhelming.
Preheat your oven to 350 degrees and grease a 9x5" bread pan.
In a medium mixing bowl, mash the bananas with the back of a fork. Mix in the sourdough starter, egg, coconut sugar, and softened oil or butter. Mix well to combine. Create a well in the middle of the wet ingredients.
Into the center of the well, add the flour, salt, and baking soda in that order. Mix the wet and dry ingredients until nearly combined. Add the walnut pieces and fold in until all of the batter is combined.
Scrape batter into your prepared bread pan and place in preheated oven. Bake at 350 degrees for 50-60 minutes or until a cake tester comes out clean. Allow to cool in pan for a few minutes before transferring to a cooling rack.
Notes
If you don't have coconut sugar on hand, you can use cane sugar instead.