Mix the dry ingredients together in a large bowl with a whisk and set aside. This is the flour, salt, baking soda, and baking powder.

Melt the butter in the microwave or on the stovetop.

In your mixing bowl, add the butter, sugar, starter, yogurt, and bananas. Mix with a rubber spatula until smooth.

To the same bowl, slowly add the dry mixture. This includes chocolate and/or nuts if you choose. Mix well, but do not over mix.

Grease a loaf pan with butter or oil, or line in with parchment paper.

Pour in the batter and gently spread it even.

If you want a cute crease down the center like in the photos, lay a few skinny pieces of cold butter in a straight line down the center. Old baker's trick.

Bake at 350 degrees for 50-60 minutes.

Remove from the oven and check for doneness by inserting a toothpick into the center of the loaf. If no batter sticks, its done!

Let it sit in the pan for 10 minutes before removing.

To remove, gently slide a butter knife along the sides of the pan to loosen the loaf and even more gently dump it out onto a cooling rack.

Slice, butter, & enjoy.

12-24 hours before you plan to make banana bread, mix together sourdough starter, melted butter, eggs, and flour.

Cover with a plate, towel or plastic wrap and allow to ferment on the counter at room temperature for up to 6 hours. Put the batter in the fridge and allow it to ferment for another 6-18 hours.

When you're ready to bake, preheat oven to 350 degrees.

Using a stand mixer with the paddle attachment, add brown sugar, vanilla, mashed bananas, salt, baking powder, and baking soda to mixing bowl. (I highly recommend using a stand mixer because the fermented dough will be stiff and difficult to combine with the other ingredients by hand.)

Set on low to medium speed until completely combined.