Sourdough Banana Brown Sugar Pull-apart Bread

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 Sourdough Banana Brown Sugar Pull-apart Bread

(Image background is stock but loaf is actual image taken by baker)

Ingredients

Dough

  • 3 cups (374g) all- purpose flour
  • 1/4 (50g) sugar
  • 1/2 tsp Kosher salt
  • 175g Active Bubbly Starter
  • 1/4 cup (1/2 stick/57g) unsalted butter, melted
  • 1/3 cup (82g) whole milk, lukewarm
  • 1/4 cup (65.5g) water, lukewarm
  • 1 tsp vanilla paste or extract
  • 2 large eggs, room temperature

Filling


  • 3 ripe banana's (sliced)
  • 1/2 cup (100g) brown sugar, packed
  • 2 tsp cinnamon
  • 2 tbs butter
  • 1/4 cup water

Instructions

Filling

  1. In a medium saucepan, add brown sugar, butter, and water on medium high heat. 
  2. Mix continuously until melted and boiling.
  3. Add sliced banana's and cinnamon.
  4. Continue to mix and boil until banana's soften. 
  5. Turn off heat and pour mixture into a heat safe bowl.
  6. Place in fridge until cooled down. 

Dough

  • In the bowl mix together the flour, sugar, salt, and starter.
  • With the mixer on low, slowly add butter, milk, water, vanilla, and then eggs. knead until the dough is soft and smooth (about 2 minutes). If it seems too dry add a little water, if it seems too sticky add just a little flour, up to a 1/4 cup.
  • Place the dough in a bowl, cover, and allow to rest until doubled in size, roughly 8-10 hours.
  • Gently deflate the dough and turn it out onto a lightly floured surface.
  • Roll the dough into a 12" x 20" rectangle.

Assembling and Baking Pull-Apart Bread

  • Grease a 5×8-inch loaf pan.
  • Cut the dough into squares- about 3-4 inches.
  • Pull out the filling, and place a spoonful on each square's center.
  • stack all the squares on top of each other. (this gets messy, can try and pinch each of squares side together with next square, but it's ok if it leaks out.)
  • Turn the pan on it's side, and place stacks on on top of each other. From one end of the pan to the other, squeezing them in tight. (Should be like papers in filing cabinet.)
  • Cover the pan and allow the loaf to rise for 30 to 60 minutes until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
  • Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
  •  Serve and enjoy.

                                                                              (Image background is stock but loaf is actual image taken by baker)

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