Banana Bread (sourdough discard)

Preheat your oven to 325ºF (165 ºF), then lightly grease a loaf pan with non-stick spray and set it aside.

Place the butter, brown sugar, mashed bananas, vanilla extract, and eggs in a large bowl. Whisk until combined.

Add the sourdough discard, and whisk until combined.

Place the brown rice flour, sorghum flour, potato starch, tapioca starch, psyllium husk powder, baking powder, and kosher salt in a large bowl. Whisk until combined.

Next, add the gluten-free flour mixture to the wet ingredients. Mix until combined.

Place the banana bread batter into the prepared loaf pan. Spread it into an even layer, then bake it for 45-60 minutes until a skewer inserted into the bread comes out clean.

Next, let the banana bread cool in the loaf pan for 10 minutes. Remove the banana bread from the pan and place it on a cooling rack to cool.

Cut the banana bread into slices before serving.