If you’ve ever wandered the streets of Mangalore in the morning, you’ve likely been captivated by the irresistible aroma of freshly fried banana puris. Locals adore these deep-fried delights, and for good reason! I wanted to capture that same magic in a lighter, fluffier form that you can easily bake at home. My version swaps the deep fryer for the oven, resulting in pillowy-soft, golden-brown buns. They carry the beautiful sweetness of ripe bananas and a warm, fragrant kiss of cardamom. They’re just sweet enough to feel like a treat, but wholesome enough for a wonderful breakfast or afternoon snack.
Ingredients
• Makes 8 buns
• 2 cups / 250g all-purpose flour
• ¾ teaspoon / 2.5g dried yeast
• ½ teaspoon / 3g salt
• 2½ tablespoons / 30g granulated sugar
• ½ teaspoon / 1g ground cardamom
• ½ cup plus 1 tablespoon / 135g ripe banana, well-mashed (about 2 medium bananas)
• ½ cup / 120ml whole milk
• 2 tablespoons / 28g unsalted butter
• 1 large egg, for egg wash
Instructions
1. In a large mixing bowl, whisk together the flour, yeast, salt, sugar, and ground cardamom. Add the mashed banana and stir to incorporate it into the dry .
2. Gently warm the milk and butter in a small saucepan or the microwave until the butter is melted and the mixture is lukewarm (around 100°F or 37°C). Be careful not to make it too hot, as this can kill the yeast. Pour the warm milk mixture into the bowl.
3. Mix everything with a spatula or wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. Don’t worry if the dough is super sticky—that’s the secret to a soft, tender crumb!
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp tea towel, and set it in a warm place to rise until doubled in size, about 1-2 hours.
5. Once risen, gently punch down the dough and divide it into 8 equal pieces. On a floured surface, roll each piece into a neat, tight ball. Arrange the buns on a baking sheet lined with parchment paper, leaving at least 2 inches of space between each one.
6. Cover the buns with a clean tea towel and let them proof for a second time until they are puffy and nearly doubled in size, about 45-60 minutes.
7. Towards the end of the second proof, preheat your oven to 375°F / 190°C.
8. In a small bowl, whisk the egg with a pinch of salt to create an egg wash. Gently brush the tops of the plump buns with the egg wash.
9. Bake for 18-20 minutes, or until the buns are a deep golden brown and sound hollow when tapped on the bottom. Let them cool on a wire rack before serving. Enjoy warm!
Nutritional Information
• Nutritional Highlights
• Serving Size: 1 bun
• Calories: Approximately 195 kcal (estimated)
• Healthier Choice: By baking instead of deep-frying, you significantly reduce the fat content compared to the traditional version.
• Potassium Power: Bananas provide a good source of potassium, which is essential for heart health and muscle function.
Pro Tips
• Pro-Tips for Perfect Banana Buns
• Use very ripe, brown-spotted bananas. They are much sweeter and more flavorful, reducing the need for extra sugar and providing better moisture.
• For an even richer flavor, gently brown the butter before adding it to the milk. This adds a wonderful nutty depth to the buns.
• Don’t rush the proofing stages. Allowing the dough to fully double in size is crucial for achieving a light, airy, and fluffy texture.
• For a vegan-friendly version, use plant-based milk (like oat or almond), vegan butter, and skip the egg wash. You can brush the tops with a little maple syrup or plant-based milk before baking for a nice sheen.
FAQ
Q: How can I make these banana buns vegan
A: To make a completely vegan version, use a plant-based milk like oat or almond milk, a vegan butter substitute, and skip the egg wash. For a nice golden finish, you can brush the tops with a little maple syrup or plant-based milk before baking.
Q: Is there an egg-free wash for these buns
A: Absolutely! For a beautiful golden sheen without using an egg, you can brush the tops of the buns with a little whole milk or melted butter just before baking. For a vegan option, plant-based milk works wonderfully.
Q: What is the best way to store these vegetarian banana buns
A: Store the buns in an airtight container at room temperature for up to 3 days. The banana keeps them moist and delicious. For longer storage, you can freeze them for up to a month. Simply thaw at room temperature or gently reheat in the oven or microwave.
Q: Can I use whole wheat flour for a healthier version
A: Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor. Keep in mind that using whole wheat flour may result in a slightly denser bun and you might need to add an extra tablespoon of milk, as it’s more absorbent.
