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Banana Pudding Sourdough Loaf

Banana Pudding Sourdough Bread

5 from 1 vote
This Banana Pudding Sourdough Loaf is the perfect combination of classic banana pudding and homemade sourdough! Filled with sweet banana cream pudding, freeze-dried bananas, and crushed Nilla wafers, this loaf brings all the delicious flavors of banana pudding into every slice. The pudding adds a rich banana flavor, while the Nilla wafers create little pockets of sweetness throughout the bread. It’s a fun and delicious twist on traditional sourdough that’s perfect for anyone who loves banana pudding!
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Servings: 1 loaf
Ingredients Recipe

Ingredients
  

Sourdough Loaf
  • 500 g bread flour
  • 350 g water
  • 135 g active sourdough starter
  • 60 g Jell-O Banana Cream Instant Pudding Mix
  • 10 g salt
Banana Pudding Inclusions
  • 2.46 oz freeze-dried bananas approximately 70g
  • 1 cup crushed Nilla wafers
  • Remaining Jell-O Banana Cream Instant Pudding Mix from one 3.4 oz package
  • 1/3 cup whole milk

Recipe
 

  1. Mix the Dough: In a large mixing bowl, combine 350g of water and 135g of active sourdough starter. Stir until the starter is mostly dissolved.
    Add 500g of bread flour, 60g of Jell-O Banana Cream Instant Pudding Mix, and 10g of salt.
    Mix until all the ingredients are incorporated and a shaggy dough forms.
    Cover and allow the dough to rest for 1 hour.
  2. Stretch and Folds: After resting, begin your stretch and folds. Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides.
    Cover and allow the dough to rest for 30 minutes.
    Repeat this process for a total of 4 rounds of stretch and folds, allowing 30 minutes between each round.
    The dough should become smoother, stronger, and more elastic with each set.
  3. Bulk Fermentation: After completing your stretch and folds, cover the dough and allow it to bulk ferment at room temperature until it has risen approximately 50–75%, appears puffy and jiggly, and has visible air bubbles.
    Fermentation time will vary depending on the temperature of your kitchen and how active your sourdough starter is.
    Watch how your dough looks and feels rather than relying strictly on the clock.
  4. Prepare the Banana Pudding Inclusions: While your dough is fermenting, prepare your inclusions.
    Crush approximately 1 cup of Nilla wafers into smaller pieces.
    Measure out 2.46 oz (approximately 70g) of freeze-dried bananas and set aside.
    In a separate bowl, combine the remaining banana pudding mix from your 3.4 oz package with ⅓ cup of whole milk.
    Stir until smooth and well combined. The pudding mixture will begin to thicken as it sits, so I recommend preparing it closer to when you’re ready to laminate.
  5. Lamination: Once bulk fermentation is complete, gently turn your dough out and carefully stretch it into a large rectangle, being careful not to tear the dough.
    Begin spreading the prepared banana pudding mixture evenly over the dough, followed by the freeze-dried bananas and crushed Nilla wafers.
    As you fold the dough into thirds, continue adding the pudding mixture, freeze-dried bananas, and crushed Nilla wafers between each layer, making sure every fold has a good amount of each inclusion.
  6. Shape and Cold Proof: Gently shape your dough into a round or oval loaf, creating surface tension while keeping the banana pudding inclusions tucked inside.
    Be careful not to overwork your dough during shaping, as you don’t want the pudding mixture to push through the surface.
    Place the shaped dough seam-side up into a floured banneton.
    Cover and refrigerate overnight until ready to bake. I typically let mine cold proof overnight and bake it the following day.
  7. Bake: Preheat your oven to 450°F (232°C) with your Dutch oven inside.
    Once preheated, remove your sourdough from the refrigerator and carefully transfer it onto parchment paper.
    Score the top of your loaf and place it into the hot Dutch oven.
    Bake at 450°F (232°C) for:
    • 30 minutes covered
    • 10–15 minutes uncovered
    Remove the lid after 30 minutes and continue baking uncovered until the crust is golden brown.
    Check your loaf for doneness and add additional baking time as needed. Aim for an internal temperature of 200°F (93°C), checking the bread portion rather than directly in a pudding pocket.
    Keep an eye on your loaf during the final few minutes, as the added sugar from the pudding mix and Nilla wafers may cause the crust to brown more quickly.
    Every oven is different, so you may need slightly more or less baking time.
  8. Cool and Enjoy: Once your sourdough has finished baking, carefully remove it from the Dutch oven and transfer it to a cooling rack.
    Allow the loaf to cool completely before slicing to give the inside time to set.
    Slice and enjoy the delicious combination of banana pudding, sweet Nilla wafers, freeze-dried bananas, and homemade sourdough!