Ingredients:

For the Bread- 

150g Sourdough Starter

350g Bread Flour

150g Whole Wheat Flour

350g Filtered Water, Warmed (about 90-100 degrees)

20g Olive Oil

10-20g Date Syrup, or vegan liquid sweetener (molasses, date syrup, honey, etc)

11g Salt

1 cup Chocolate Chips, chopped slightly

For the Caramelized Banana Filling-

1 Overripe Banana, Mashed

2-3 Tbsps Vegan Butter

1/2 cup Brown Sugar

A dash of Cinnamon & Nutmeg

1/4 tsp. Salt

Method: 

(see pictures and video tutorial below the steps)

14 hours before mixing: Feed your sourdough. I do this around 6-8 pm, so I can start baking the next day around 8 am. 

Step 1: Combine sourdough starter and warm water in a bowl. Whisk until combined and bubbly. 

Step 2: Add in date syrup and olive oil. Mix until dissolved. 

Step 3: Add in both flours and salt. Mix until a shaggy dough forms. Does not need to be perfect! Just until most dry/ wet spots are gone. 

Step 4: Cover and let rest for 1 hour. I like to place it in a sunny spot in my house. 

Step 5: Begin your first set of stretches and folds. Scoop on the side of the dough and pull up. Once it stretches without tearing as far as it can go, fold the dough back on top of itself. Turn the bowl a quarter of the way and repeat. You should do 8 stretches and folds or go around the bowl twice. Cover and let rest for 30 minutes. 

Step 6: While the dough rests, chop the chocolate chips on a cutting board. They don't all need to be chopped; we are just looking for various shapes/ sizes.

Step 7: Pour in about half the chocolate chips. Then, do 4 stretch and folds (go around the bowl once). Pour in the rest of the chocolate chips and do 4 more stretch and folds. Cover and let rest for 30 minutes. 

Step 8: Complete your final set of stretches and folds. For this last set, scoop under both sides of the dough and pull up, allowing the dough to fall over your hands. Repeat on the opposite side of the dough. Repeat. You should have completed 4 stretch and folds. 

Step 9: Allow the dough to bulk rest. Depending on your kitchen temperature, this will take more or less time. Usually, it takes bout 3-4 hours. Ultimately, you're looking for your dough to double in size. 

Step 10: Make the caramelized banana filling. You will want to make this while your dough bulk rests. Start by mashing your banana with a fork in a bowl. Then, stir the vanilla, spices, and salt into the mashed banana. Place the brown sugar and butter in a saucepan over medium-low heat. Allow the butter to melt while mixing it. Once combined, allow the mixture to simmer over medium heat. Once it starts to smell like caramel, take it off the heat. Add the banana mixture. Mix to combine, then simmer for about 1-2 more minutes. This will eliminate any extra liquid from the banana. 

Step 11: Generously flour a clean surface once the dough has doubled in size. Pour the dough out onto the counter and push/ flatten into a rectangular shape. Flour the top of your dough. Then, spread about half of your banana filling over the rectangle, avoiding the edges. Fold one side of the dough about halfway into the rectangle. Add half of the remaining banana to this side, spreading across the surface. Fold the opposite side of the dough over. Push down on the roll to flatten the dough again. Add the last bit of banana filling. Finally, roll up your dough, pinching and sealing the sides as you go. Place into floured banneton and let rest, covered, in the fridge overnight. 

Step 12: Preheat your oven to 475 degrees F for 1 hour before baking, with the Dutch oven in the oven. When ready to bake, flip your dough out of the banneton onto parchment paper. Score with the desired pattern using a knife or scoring blade.

Step 13: Place your dough into the warmed Dutch Oven. I like to sprinkle the top of my dough with some water or spray it with a spray bottle to create steam. Place the lid on the Dutch oven and bake at 475 degrees F for 30-35 minutes. You want your dough to have sprung up and developed some color. 

Step 14: After approximately 30 minutes, remove the Dutch Oven from the oven. Reduce the oven temperature to 450 degrees F. Take off the lid. Place the bread back into the oven for 15-20 minutes. This is where your crust will develop color, so remove your bread when you've reached the desired darkness on the crust. You will know when your bread is done by knocking on the outside of the bread. If it sounds hollow, it is completely baked. 

Step 15: Allow to cool completely, then slice and enjoy!