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This is the recipe we reach for whenever the discard jar and the fruit bowl are both overflowing. It comes together in one bowl in under fifteen minutes.
The discard does two things: it adds moisture that keeps the loaf tender for days, and its acidity balances the sweetness of very ripe bananas.
Bake at 350°F for 55 to 65 minutes, tenting with foil if the top darkens early. Cool fully before slicing — the crumb sets as it rests.
