Sourdough Banana Bread *

 Butter, for coating the pan

375 grams (approx 1 1/2 cups smashed) overripe bananas

225 grams (1 1/4 cups lightly packed) brown sugar

1 1/2 tsp vanilla extract

2 large eggs

100 grams (approx 1/2 cup) bubbly, active sourdough starter

250 grams (2 cups) all purpose flour

1 1/2 tsp baking soda

1/4 tsp fine sea salt

125 mL (1/2 cup) vegetable oil

60 mL (1/4 cup) mik

Preheat oven to 360.  Lightly coat 9x5 inch loaf pan with butter.  Add bananas, sugar, and vanilla to bowl.  Cream with mixer, about 30 seconds to 1 minute.  Some small lumps of banana may remain.  Add eggs, one at a time, until fully incorporated.  Add sourdough starter.  Sift the flour, baking soda, and salt together in separate bowl.  Working in batches, add this to banana mixture.  Add milk and oil and mix until just combined.  Do not overmix or the banana bread will be tough.  Pour batter into prepared pan.  Bake for 60-70 minutes, until golden brown and toothpick inserted in center, comes out clean.  Cover with foil if loaf begins to brown too quickly.  Cool in pan for 20 minutes and then transfer to wire rack to cool completely.