1. Preheat and Prepare Your Pan: Begin by preheating your oven to 350 F (175 C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. This prevents sticking and ensures a beautiful loaf.

2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). Set this bowl aside for now.

3. Mix Wet Ingredients (First Batch): In a separate large bowl, melt the butter. Once melted, add the granulated sugar and whisk until well combined. Then, beat in the large egg and vanilla extract until the mixture is smooth and creamy.

4. Incorporate Sourdough Discard and Bananas: To the wet ingredients, add the room temperature sourdough discard and the mashed ripe bananas. Stir gently until just combined. Don’t overmix at this stage; a few lumps are perfectly fine.

5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredient mixture. Stir with a spatula or wooden spoon until just combined. The batter should be thick, and it’s important not to overmix, as this can lead to a tough banana bread. A few streaks of flour are acceptable.

6. Pour and Bake: Pour the batter evenly into your prepared loaf pan. You can sprinkle a little extra sugar or cinnamon on top for a nice crust, if desired. Place the pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.

7. Cool Before Slicing: Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert the loaf onto a wire rack to cool completely before slicing and serving.