Yield

1 medium artisan loaf (~750g)

Time

~12–16 hours (including overnight proof)

Ingredients

Starter

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100g active sourdough starter (100% hydration)

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Dough

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250g all-purpose flour (or 200g AP + 50g whole wheat)

100g black banana, mashed (~1 large)

150g water (adjust slightly depending on banana moisture)

2–3 tbsp brown sugar (~25g)

1 tsp cinnamon

¼ tsp nutmeg

½ tsp salt

½ tsp vanilla extract (optional)

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Optional Add-ins

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50g chopped walnuts or pecans

50g dark chocolate chips

30g dried cranberries

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Instructions

1. Mix

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Mash banana in a large bowl.

Add water, starter, and brown sugar; mix until blended.

Add flour, salt, spices, and vanilla; mix into a shaggy dough.

Cover and rest 20–30 min (optional).

Stretch & fold every 30–45 min over 2–3 hours until slightly puffy.

Fold in optional nuts/chocolate/cranberries during last fold.

Turn dough onto a lightly floured surface.

Pre-shape into a round boule; rest 15–20 min uncovered.

Shape into boule or batard.

Place in well-floured banneton or bowl (seam side up).

Proof:

Room temp: 1–2 hours until slightly puffy

Or overnight in fridge (8–12 hours) for more flavor

Bake

Preheat oven with Dutch oven to 450°F / 230°C.

Invert dough onto parchment, score top.

Bake covered 20–25 min, uncover and bake 15–20 min until deep golden.

Cool completely before slicing.

Notes

Banana adds moisture; adjust water slightly if very ripe.

Sticky dough: use wet hands or scraper to shape.

Brown sugar + banana = subtle sweetness; add more if desired.

Expect soft, slightly moist, open crumb with gentle holes.

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Optional Flavor Tweaks

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Add ½ tsp ginger or allspice for more warmth

Fold in toasted nuts for crunch

Fold in chocolate chips for a dessert-style loaf

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