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Preheat the oven to 350°F and prepare your loaf pan. Cut a parchment paper sling slightly smaller than the width of the pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray.
In a large bowl, whisk together the melted butter, brown sugar, egg, and vanilla until fully combined and smooth.
Add in the sourdough discard, mashed banana, and milk and whisk until fully incorporated. The batter will be lumpy, that's okay.
Add in the flour, baking powder, and salt and fold until just combined.
Gently mix in the chocolate chips and pecans.
Pour the batter into your prepared loaf pan and top with extra chocolate chips and pecans if desired.
Bake at 350°F for 45-50 minutes or until a cake tester comes out clean (you don't want thick wet batter, but a few moist crumbs is okay).
Remove from the oven and let cool in the pan for at least 10 minutes before slicing.