This loaf is perfect for weekend mornings, French toast, or with peanut butter on the way to work. It's a really fun and simple way to add some banana to your favorite sourdough loaf, and it's such an easy loaf to make!
Special Ingredients: Notes and Tips
Date Syrup: I like to use date syrup as the sweetener for the dough, but use a liquid sweetener that you have on hand. Maple syrup, honey, agave nectar, or even equal parts of brown sugar will pair well with this loaf. Chocolate Chips: Use your favorite chocolate chips. Dark chocolate will pair well with the sweetness of the banana filling, but semi-sweet is always a great baking chocolate, too.Cinnamon and Nutmeg: As in banana bread, cinnamon and nutmeg always pair well with banana. The warmth of the spices blends well with the banana and will pair with the chocolate, too. However, if you want it strictly banana-chocolate, feel free to omit the spices.Brown Sugar (for the caramelized banana filling: If you want this to be a refined-sugar-free loaf, you may replace it with equal parts coconut sugar. I would recommend using a sugar that has some natural molasses (so a brown sugar) to go with the bananas and make it extra caramelly.
Ingredients
Equipment
Method
- Feed your sourdough. I do this around 6-8 pm, so I can start baking the next day around 8 am.
- Combine sourdough starter and warm water in a bowl. Whisk until combined and bubbly.150 grams Sourdough Starter, 350 grams Filtered Water
- Add in date syrup and olive oil. Mix until dissolved.10-20 grams Date Syrup, 20 grams Olive Oil
- Add in both flours and salt. Mix until a shaggy dough forms. Does not need to be perfect! Just until most dry/ wet spots are gone.350 grams Bread Flour, 150 grams Whole Wheat Flour, 11 grams Salt
- Cover and let rest for 1 hour. I like to place it in a sunny spot in my house.
- Begin your first set of stretches and folds. Scoop on the side of the dough and pull up. Once it stretches without tearing as far as it can go, fold the dough back on top of itself. Turn the bowl a quarter of the way and repeat. You should do 8 stretches and folds or go around the bowl twice. Cover and let rest for 30 minutes.
- While the dough rests, chop the chocolate chips on a cutting board. They don't all need to be chopped; we are just looking for various shapes/ sizes.1 cup Chocolate Chips
- Pour in about half the chocolate chips. Then, do 4 stretch and folds (go around the bowl once). Pour in the rest of the chocolate chips and do 4 more stretch and folds. Cover and let rest for 30 minutes.
- Complete your final set of stretches and folds. For this last set, scoop under both sides of the dough and pull up, allowing the dough to fall over your hands. Repeat on the opposite side of the dough. Repeat. You should have completed 4 stretch and folds.
- Allow the dough to bulk rest. Depending on your kitchen temperature, this will take more or less time. Usually, it takes bout 3-4 hours. Ultimately, you're looking for your dough to double in size.
- You will want to make this while your dough bulk rests. Start by mashing your banana with a fork in a bowl. Then, stir the vanilla, spices, and salt into the mashed banana. Place the brown sugar and butter in a saucepan over medium-low heat. Allow the butter to melt while mixing it. Once combined, allow the mixture to simmer over medium heat. Once it starts to smell like caramel, take it off the heat. Add the banana mixture. Mix to combine, then simmer for about 1-2 more minutes. This will eliminate any extra liquid from the banana.1 Overripe Banana, 2-3 Tbsps. Vegan Butter, A dash of Cinnamon & Nutmeg, 1/4 tsp. Salt, 1/2 cup Brown Sugar
- Generously flour a clean surface once the dough has doubled in size. Pour the dough out onto the counter and push/ flatten into a rectangular shape. Flour the top of your dough. Then, spread about half of your banana filling over the rectangle, avoiding the edges. Fold one side of the dough about halfway into the rectangle. Add half of the remaining banana to this side, spreading across the surface. Fold the opposite side of the dough over. Push down on the roll to flatten the dough again. Add the last bit of banana filling. Finally, roll up your dough, pinching and sealing the sides as you go. Place into floured banneton and let rest, covered, in the fridge overnight.
- Preheat your oven to 475 degrees F for 1 hour before baking, with the Dutch oven in the oven. When ready to bake, flip your dough out of the banneton onto parchment paper. Score with the desired pattern using a knife or scoring blade.
- Place your dough into the warmed Dutch Oven. I like to sprinkle the top of my dough with some water or spray it with a spray bottle to create steam. Place the lid on the Dutch oven and bake at 475 degrees F for 30-35 minutes. You want your dough to have sprung up and developed some color.
- After approximately 30 minutes, remove the Dutch Oven from the oven. Reduce the oven temperature to 450 degrees F. Take off the lid. Place the bread back into the oven for 15-20 minutes. This is where your crust will develop color, so remove your bread when you've reached the desired darkness on the crust. You will know when your bread is done by knocking on the outside of the bread. If it sounds hollow, it is completely baked.
- Allow to cool completely, then slice and enjoy!
