When one dives into the world of sourdough baking and bakes with any regularity, we will inevitably wind up with jars and jars of sourdough discard. I see a lot of recipes all across the internet for what to do with the leftover starter that does not make it into beautiful, aerated loaves. More often than not, the discarded results lean savory (I’m guilty of this myself!) So for this week, I wanted to try something different. Something sweet. And when you are like me and order peanut butter by the five-pound bucket, you make oatmeal peanut butter sourdough cookies.
So, during this quarantine my husband has developed a weird, fringe benefit at his workplace: almost limitless bananas…? I know, I know. It’s pretty weird, but when he goes to work, more often than not he comes home with a large bunch of bananas. Sometimes they are perfectly ripe, sometimes still green, and sometimes starting to go brown and spotty. If the bananas don’t get taken home, he says, they go in the trash, regardless of their state of ripeness. A total crime, right!? As a result, I have piles of bananas at my disposal: smoothies, banana chips, and chocolate covered frozen banana slices abound! But what about when those bananas go too brown? Well, peanut butter banana bread. Duh.