Begin by sifting together your flour, baking soda, cinnamon, and 1/2 tsp salt in a large mixing bowl.
1 3/4 Cup all-purpose flour, 1/2 tsp kosher or coarse sea salt, 1 tsp baking soda, 1/8 tsp cinnamon
Next, in a new bowl, melt the stick of butter and cream together the butter and brown sugar.
8 Tbsp butter, 1 Cup light brown sugar
Once the butter has cooled slightly, add in the eggs and beat together until the mixture is light and fluffy. Then add the vanilla extract and stir.
2 medium eggs, 1 3/4 tsp pure vanilla extract
Next, in a separate bowl, mash together the 5-6 ripe bananas. Add the mashed banana (banana paste) into the creamed butter and brown sugar mixture. Stir well to combine.
5-6 ripe bananas, mashed
Add your sourdough discard into the mixture and stir to combine.
1/2 Cup sourdough discard
Finally, slowly add the flour mixture into the banana mixture and stir well to incorporate all of the wet and dry ingredients.
Line or spray your muffin tin and carefully spoon out batter into each cup. I like to add batter a little more than halfway up the muffin cup. Once all the cups are halfway full, set the prepared muffin tin aside to make the topping.