One Bowl Sourdough Discard Banana Bread

Preheat oven to 360 degrees. Butter two 8 by 4-inch loaf pans.
To the bowl of a stand mixer fitted with the paddle attachment, add the banana, brown sugar, and vanilla. Mix on medium speed for about a minute until ingredients are combined and bananas are mashed - some lumps are okay.
Add the eggs one at a time, mixing to incorporate between each addition. Mix in the sourdough starter. Add the flour, baking soda, and salt and mix until just combined - scraping down the sides of the bowl as needed. Some pockets of dry flour are okay at this point.
Add the oil and milk and mix on low speed until just combined. Be careful not to over-mix or your bread could be tough! I like to finish this step by hand, folding in the milk and oil.
Divide the batter evenly between the prepared pans. Bake for 50-60 minutes, until a toothpick inserted into the thickest part of the loaves comes out clean. (I recommend poking this bread in a few different spots - some wet pockets like to hide!) Allow to cool in pan for 10 minutes, then invert to release and cool completely on a wire rack.