Baked banana and cardamom buns are the softest thing you'll pull from your oven all week: milky, buttery dough kneaded with crushed ripe banana and fragrant cardamom, then baked to a gentle gold. They're somewhere between a dinner roll and a sweet bun, at home beside both. The smell alone is worth making them.
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 (8.8 oz) all-purpose flour
• ¾ teaspoon / 2.5g (0.09 oz) dried yeast
• ½ teaspoon / 3g (0.11 oz) salt
• 2½ tablespoons / 30g (1.06 oz) granulated sugar
• ½ teaspoon / 1g (0.04 oz) ground cardamom
• ½ cup plus 1 tablespoon / 135g (4.8 oz) ripe banana, well-mashed (about 2 medium bananas)
• ½ cup / 120ml (4.1 fl oz) whole milk
• 2 tablespoons / 28g (0.99 oz) 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 (100°F)). 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.
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Baked Banana and Cardamom Buns
Ingredients
Method
- 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 .
- 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 (100°F)). Be careful not to make it too hot, as this can kill the yeast.
- Pour the warm milk mixture into the bowl.
- 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!
- 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.
- 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.
- 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.
- Towards the end of the second proof, preheat your oven to 375°F / 190°C.
- 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.
- 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!
- Don't rush the proofing stages. Allowing the dough to fully double in size is crucial for achieving a light, airy, and fluffy texture.
