One-bowl Sourdough Banana Muffins

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3 large, peeled, very ripe bananas (about 320 g)

1 cup (265 g) sourdough discard, room temperature

¾ cup (125 g) dark brown sugar

¼ cup (45 g) olive oil

2 teaspoons vanilla extract

1 ¼ cups (160 g) unbleached all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Preheat oven to 350F and line a cupcake pan with large liners.
In a large mixing bowl place bananas; if they are not super-soft, mash them until mostly smooth. Next, add in sourdough discard, brown sugar, olive oil, and vanilla extract, whisking until well-combined.
Sprinkle flour over the wet mixture, add baking powder, baking soda, and salt, and whisk together until there are no dry clumps. Scoop enough batter to reach nearly the top of each muffin liner (about ⅓ cup).
Bake muffins for 25-28 minutes or until golden-brown on top, and an inserted toothpick draws clean. If you like a crustier muffin top, bake for 28-30 minutes. And that's it! Enjoy!
If you’d rather make this into a loaf, use a 9-inch loaf pan and bake for 60-70 minutes, or until the top is nicely browned and an inserted toothpick draws clean. *Edit: I've also made this into mini-loaves and the baking time was roughly 35-40 minutes!