This banana bread leans less sweet than many, and it's one of my favorite ways to use up sourdough starter discard. I still eat it the way my mom served it when I was a kid: in thick slices slathered with cream cheese (trust me). A wide range of sourdough-starter ripeness works here: You can use a s tarter that's ripe and bubbly, right when you'd normally feed it, or use discard that you've saved in the fridge for a week or two. The recipe works well with all-purpose flour or, for a heartier loaf, whole wheat; my favorite version uses half of each. ...read more read less