• butter, for coating the pan
• 375 g overripe bananas, weighed with the skin on (about 2 medium bananas)
• 225 g (1 ¼ cups lightly packed) light or dark brown sugar
• 1½ teaspoon pure vanilla extract
• 2 large eggs
• 100 g (appx. ½ cup) bubbly, active 100% hydration sourdough starter
• 250 g (2 cups) all-purpose flour
• 1½ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 125 ml (½ cup) neutral flavored oil
• 60 ml (¼ cup) milk
• powdered sugar
• 1 cup dark chocolate chips

Preheat the oven to 180°C.
Lightly coat three 7 x 3 x 2 mini loaf pans or one 9 × 5-inch loaf pan with butter.
Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
Add the milk, chocolate chips and and oil and mix until just combined. Do not over do it; the banana bread will be tough.
Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.
Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9 × 5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
Serve with powdered sugar for a nice touch!

Sourdough Starter:
Mix equal amounts of water and bread flour and let stand 24 hours.
Next day add equal amounts again.
3rd day, discard half and add equal amounts again.
Repeat day 3’s method for 2 weeks until your starter is bubbly and doubles after feedings.
Keep in the fridge.

Photo and recipe : Natacha Visagie