Step 1

Preheat oven to 375 degrees F. In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth.

Step 2

Add sourdough discard, vanilla extract, and oil. Whisk well, until fully combined and mixture is cohesive. Then add eggs and sugars, and whisk again until combined.

Step 3

In a separate bowl, whisk together dry ingredients. Add dry ingredients to wet ingredients in two increments, using a spatula to fold in until no streaks remained.

Step 4

Pour batter into a greased loaf pan, lined with parchment paper. Sprinkle with sesame seeds if desired.

Step 5

Turn oven heat down to 350 degrees F and for 55-65 minutes (if you are using the pullman loaf pan like I did. If you are using a standard loaf pan it will likely be done around 45-50 minutes), until a toothpick comes out mostly clean, with no wet batter. A few light crumbs is okay. (If you don't have an oven thermometer, start checking bread at 45 minutes in case your oven runs hot.)

Step 6

Remove from oven and let pan cool on a wire rack for 10 minutes, then remove bread to finish cooling. Store bread sealed in foil on the counter or in a sealed container in the fridge, for 4 days.