I’m always on the lookout for good ways to use discarded sourdough starter and this banana bread makes the list of good ones. It’s easy to throw together and is hard to eat just one slice without going for more. The recipe can be found at The Perfect Loaf but you have to scroll down the page to find it. I used sprouted rye and added a handful of chocolate chips. Moist and tasty.
And the best way to enjoy it is with a generous spread of homemade lebanaya, aka yogurt cheese. To make lebanaya, strain homemade or commercial plain yogurt for 8 hours. Then fold a little salt in, folding gently. My fave way to enjoy yogurt.