A Winner
We all grossed out over the banana pudding sourdough video posted this week. It isn’t exactly that recipe, but my version using a babka dough. I would make this again, especially for my “manner puddin’” loving friends and family.
Recipe:
Sourdough Banana Pudding Babka (Pullman Pan Version)
🥖 Dough (soft, enriched sourdough)
Ingredients:
- 500g bread flour
- 100g active sourdough starter (100% hydration)
- 200g whole milk (warm)
- 2 large eggs
- 80g sugar
- 8g salt
- 100g unsalted butter (softened)
- 1 tsp vanilla extract (optional)
- 20g milk powder (optional, for softness)
Method:
- Mix everything except butter until shaggy.
- Rest 30 minutes.
- Knead in butter gradually until smooth and elastic (windowpane stage).
- Bulk ferment: 4–6 hours at room temp OR 2–3 hours room temp + overnight fridge
👉 Dough should be slightly puffy, not doubled.
🍮 Thick Banana Pudding Filling (freeze-dried version)
Ingredients:
- 1 box instant vanilla pudding (like Jell-O)
- 300g cold milk (reduced amount for extra thickness)
- 25g freeze-dried bananas (powdered)
- 40g brown sugar
- 1 tbsp cornstarch
- ½–¾ cup crushed Nilla Wafers
Method:
- Whisk pudding mix + milk (use less milk than package directions).
- Let set 5 minutes until very thick.
- Mix in banana powder, brown sugar, cornstarch.
- Fold in crushed wafers last.
- Chill 20–30 minutes.
👉 Texture = thick, spreadable paste (not loose)
🌀 Shaping for Pullman Pan
(standard 9x4x4” Pullman)
- Roll dough into ~10x16 inch rectangle.
- Spread filling evenly, leaving a 1-inch border.
- Optional: sprinkle extra wafer crumbs for structure.
- Roll tightly into a log.
- Chill 20–30 minutes (critical for clean layers).
- Slice lengthwise.
- Twist halves together (cut sides up).
- Place into greased Pullman pan.
⏳ Final Proof
- Room temp: 3–5 hours until dough rises ~80–90% of pan heightOR
- Overnight fridge → bake next day
👉 Do NOT fully fill pan before baking or it can compress with lid
🔥 Baking (Pullman specifics)
With lid (square loaf):
- Preheat: 350°F (175°C)
- Bake covered: 30 minutes
- Remove lid: bake 10–15 more minutes
Without lid:
- Bake 40–45 minutes total
Target internal temp: 190–200°F
👉 Tent with foil if browning too fast
🍯 Vanilla Syrup Finish (don’t skip)
- 50g sugar
- 50g water
- splash vanilla
Heat until dissolved, brush generously after baking.
❄️ Cooling (important!)
- Cool in pan 10–15 min
- Remove and cool completely
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A Winner
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