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.
Peanut Butter Banana Sourdough Loaf
Courtney Moody
8
12 hours
50 minutes
320
American
Sourdough
Ingredients
75 grams sourdough starter, active and bubbly
350 grams water, room temperature
500 grams all-purpose flour
10 grams salt
1 - 2 ripe bananas, mashed
1/2 cup peanut butter, creamy or chunky
1 - 2 tbsp cinnamon
Directions
In the morning, feed your sourdough starter.
In the afternoon, assemble your dough.
In a large mixing bowl, combine the 75 grams of sourdough starter and 350 grams of water. Stir gently to mix until the starter is fully dissolved.
Add 500 grams of all-purpose flour to the mixture and use a wooden spoon or your hands to combine until no dry flour remains. The dough will be shaggy and sticky.
Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This process is called autolyse and helps develop the dough's gluten structure.
After 30 minutes, sprinkle 10 grams of salt over the dough. Add the mashed bananas, 1/2 cup of peanut butter, and 1 tablespoon of cinnamon. Mix well with your hands until everything is fully incorporated and the dough becomes cohesive.
Knead the dough in the bowl for about 5 minutes, or until it's smooth and elastic. If the dough is too sticky, you can lightly flour your hands or the work surface as needed.
Cover the bowl again and let the dough rise at room temperature overnight (8-10 hours), or until it has doubled in size. You can also refrigerate it overnight for a slower fermentation.
Once the dough has risen, gently turn it out onto a lightly floured surface. Shape it into a round or oval loaf, and let it rest for 15 minutes, covered with a cloth. (you can add more cinnamon during shaping for defined swirls)
Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up for at least 30 minutes.
After resting, carefully transfer the shaped dough into the hot Dutch oven. If desired, score the top with a sharp knife to allow for expansion during baking. Optionally, sprinkle an additional half tablespoon of cinnamon on top for extra flavor.
Cover the Dutch oven with its lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
Once baked, remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
