Peanut Butter Banana Sourdough Loaf
This peanut butter banana sourdough loaf combines the tangy depth of sourdough with sweet ripe bananas and creamy peanut butter. The result is a moist, tender loaf that’s rich in flavor and perfect for using up sourdough discard in a simple, delicious way.
This is a comfort meets classic combo. Childhood flavors with the depth of slow-fermented sourdough. You get the tang, the chew, and the crackly crust, plus little pockets of peanut butter and sweet banana in every slice. Your kids are going to love this one!
🍲 Ingredients
Bubbly, active sourdough starter.
Filtered water.
Unbleached all-purpose flour.
Salt
Banana
Peanut butter
Cinnamon
👩🍳 How to Make Peanut Butter Banana Sourdough
In the morning, feed your starter.
In the afternoon, when your starter is bubbly, assemble your dough.
👉 Add inclusions during the 2nd stretch & fold:
- Gently laminate dough on counter.
- Spread small banana pieces evenly.
- Dot peanut butter lightly (don’t overdo it).
- Fold dough over itself to seal.
Cover and leave your dough on the counter to bulk ferment.
In the morning, shape your dough.
Place in the fridge until you're ready to bake!
🪄 Tips and Tricks
>Use Slightly Firm Banana
Too soft = too much moisture = gummy crumb.
>Pat Banana Dry
Lightly blot with paper towel before adding.
>Don’t Overload Peanut Butter
Too much = dense streaks that block rise.
>Expect Slightly Tighter Crumb
Banana adds moisture. This won’t be ultra open like a plain country loaf.
>Score Confidently
Banana sugars encourage browning — a bold score helps expansion.
👝 How to Store Leftovers
This loaf freezes wonderfully.
- Slice before freezing.
- Place parchment between slices.
- Store in freezer-safe bag up to 2 months.
Toast straight from frozen — no thawing needed.
⚖️Real Talk
This loaf is:
- Slightly denser
- Slightly sweeter
- Toasts beautifully
- Not a high-open-crumb loaf
And that’s okay. It’s comfort bread.
