Sourdough Banana Dumplings with Pecan Golden Syrup
Indulge in these Sourdough Banana Dumplings with Pecan Golden Syrup, made with sourdough discard for a soft and fluffy texture. These delightful dumplings are topped with a rich pecan golden syrup and served with a scoop of vanilla ice cream, creating a perfect dessert experience.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Self-rising flour (see recipe card below for homemade version)
Cinnamon
Greek yogurt
Sourdough discard or starter
Ripe banana
Vanilla ice cream
Water
Maple syrup
Brown sugar
Milk of choice
Heavy cream
Unsalted butter
Salt
Cornstarch
Chopped pecans
Tips for making Sourdough Banana Dumplings with Pecan Golden Syrup:
Prepare the Pecan Golden Syrup First: Start by making the pecan golden syrup. Reserve some syrup for serving and let the rest cool while you prepare the dough.
Use Active Sourdough Discard: Ensure your sourdough discard is active and bubbly. This adds flavor and helps the dumplings rise.
Mash Bananas Well: Thoroughly mash the bananas before incorporating them into the dough to ensure an even distribution of flavor and moisture.
Mix Until Just Combined: Mix the sourdough discard, self-rising flour, Greek yogurt, and mashed bananas until just combined. Over-mixing can make the dough tough.
Shape Evenly: Shape the dough into evenly sized dumplings to ensure they bake uniformly. Use a cookie scoop or your hands for consistent sizing.
Pour Syrup Before Baking: Place the shaped dumplings in a baking dish and pour the prepared pecan golden syrup over them, reserving some for serving. This helps the dumplings soak up the delicious syrup while baking.
Bake Until Golden: Bake the dumplings in a preheated oven at 350°F (175°C) until they are golden brown and cooked through. This typically takes about 30-35 minutes.
Serve Warm: Serve the dumplings warm for the best texture and flavor. The combination of warm dumplings, rich syrup, and cold vanilla ice cream is delightful.
Top with Reserved Syrup and Ice Cream: Just before serving, drizzle the reserved pecan golden syrup over the dumplings and top with a scoop of vanilla ice cream. This adds a rich, indulgent touch.
Storage: Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven before serving.
Freezing: For longer storage, freeze the baked dumplings. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Reheat in a preheated oven at 350°F (175°C) until warmed through.
Can you prepare sourdough banana dumplingsa ahead of time?
Yes, you can prepare the sourdough banana dumplings head of time by refrigerating the dough overnight to bake the next day!
Here's a general guideline for making sourdough banana dumplings ahead of time:
1. Prepare the Pecan Golden Syrup:
In a saucepan, combine the ingredients and simmer. Add the cornstarch and water mixture.
Simmer the mixture until it thickens into a syrup. Mix in the chopped pecans.
Reserve some of the syrup for serving and let the rest cool.
Store the cooled syrup in an airtight container in the refrigerator until needed.
2. Mix the Dough:
In a mixing bowl, combine active sourdough discard, self-rising flour, Greek yogurt, and mashed bananas.
Mix until just combined. Avoid over-mixing to keep the dough tender.
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for at least 30 minutes. For best results, you can let it rest overnight.
3. Shape the Dumplings:
The next day, remove the dough from the refrigerator.
Preheat your oven to 350°F (175°C).
Shape the chilled dough into evenly sized dumplings using a cookie scoop or your hands.
4. Assemble the Dumplings:
Place the shaped dumplings in a greased baking dish.
Pour the prepared pecan golden syrup over the dumplings, ensuring they are well-coated. Reserve some syrup for serving.
5. Bake the Dumplings:
Bake the dumplings in the preheated oven for 30-35 minutes, or until they are golden brown and cooked through.
A toothpick inserted into the center should come out clean.
6. Serve Warm:
Allow the dumplings to cool slightly before serving.
Serve the warm dumplings with the reserved pecan golden syrup drizzled over the top and a scoop of vanilla ice cream.
Tips for Best Results:
Storage: If preparing the dough more than a day in advance, check the dough's consistency before shaping. If it has dried out, you can add a small amount of milk or yogurt to bring it back to the right texture.
Syrup: Ensure the reserved syrup is at room temperature or slightly warmed before drizzling over the dumplings.
How to store Sourdough Banana Dumplings with Pecan Golden Syrup:
Room Temperature (Short-Term Storage):
Duration: Up to 2 days
Method: Store the dumplings in an airtight container at room temperature. Keep them in a cool, dry place to maintain their texture. This is suitable if you plan to consume them within a day or two.
Refrigeration:
Duration: Up to 5 days
Method: Place the dumplings in an airtight container and store them in the refrigerator. When ready to serve, reheat the dumplings in a preheated oven at 350°F (175°C) for about 10 minutes to restore their warmth and texture.
Freezing:
Duration: Up to 3 months
Method: Freeze the baked dumplings by first placing them on a baking sheet in a single layer until they are solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, thaw the dumplings in the refrigerator overnight and then warm them in the oven at 350°F (175°C) until heated through.
Storing Pecan Golden Syrup:
Room Temperature: If planning to use within a day or two, store the syrup in an airtight container at room temperature.
Refrigeration: For longer storage, refrigerate the syrup in an airtight container for up to 1 week. Warm the syrup slightly before drizzling over the dumplings to restore its pourable consistency.
Storing with Vanilla Ice Cream:
Separate Storage: Store the vanilla ice cream separately in the freezer. Scoop the ice cream just before serving to maintain its creamy texture.
Reheating Tips:
Oven: Reheat the dumplings in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Microwave: If using a microwave, reheat the dumplings on a microwave-safe plate for 30-60 seconds. Be cautious as microwaving may alter the texture slightly, making them softer.
Avoid Sogginess:
To prevent the dumplings from becoming soggy, store the syrup separately and drizzle it over the dumplings just before serving.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sourdough banana dumplings with pecan golden syrup. Happy baking!
