Banana Soft Sourdough Bread

The pictures taken were on the next morning as the bread was baked at the evening.

Characteristic of bread:  The texture is soft, fluffy and moist on the first day.  However, it lost a little softness and moisture on the second day.  Subsequently,  become quite dry on the 4 or 5 days.   It is best to eat on the same day or toast it after second day.  There is a very slight mild sourness.  The banana aroma is not very strong.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Banana Soft Sourdough Bread Recipe

Yields:  1 loaf


Levain – 260g total (ratio 1:1:1):
90g sourdough starter (100% Hydration)
90g bread flour
90g water

Main Dough:
350g bread flour (I used high gluten Japanese Bread Flour)
20g brown sugar
20g honey
1 1/4 tsp salt
35g butter, room temperature
35g full cream milk
160g mashed banana

600g loaf pan (12″ X 3.5″ X 4″  or  31cm X 9cm X 10cm)



  1. Mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.
Note: If you like to prepare levain the night before, please use the ratio 1:3:3.  Let it ferment in aircond room until tripled.  It took about 10 – 12 hours. 

Main Dough:

  1. Put all ingredients (except butter) including the 260g sourdough starter (levain) into the bowl of stand mixer. Using the dough hook, knead for 3 – 5 minutes until the dough comes together.  Add in butter and continue kneading for another 10 – 12 minutes and reach window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn’t rise until double the size after 1 hour.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the pan’s rim.  It will take several hours depend on how strong is your sourdough starter.  This one took about 6 hours.  To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
  5. Fifteen minutes before baking, preheat the oven to 190 (top and bottom heat) or 170C (fan-forced).
  6. Bake at preheated oven for 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.
General Notes:
  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Source link

Leave a Reply

Your email address will not be published. Required fields are marked *