Preheat oven to 375°F/ 190° C .

Grease a 9×5-inch loaf pan, or spray it with a nonstick baking spray and line with parchment paper for extra safety.

Mash bananas in a large bowl.

Roast the Pecans in the preheated oven for about 10 minutes and crush them into small pieces and set aside.

Sift flour, salt, baking powder, cinnamon in a large bowl. To this mixture and mix everything.

In another bowl add melted butter, oil, then add, egg, milk, sourdough starter/discard and vanilla. Then incorporate monk fruit-stevia blend.

Add flour mix into wet ingredients.

Then, add mashed banana mixture and mix until everything is combined well.

Add crushed pecans and mix well once again.

Transfer the batter to baking pan and bake for about 45 minutes or until a toothpick inserted comes out clean.

If you have any leftovers, this banana bread can be stored at room temperature for 2-3 days by wrapping them with foil.

For longer storage freeze them individually in freezer and thaw and warm it before serving.